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Add the coconut oil and chocolate pieces to a microwave safe bowl.
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Cook in 10-20 second intervals until chocolate is melted, stirring between each round.
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Add the cocoa powder, maple syrup, and almond butter into the warmed mixture. When smooth, add the coconut and stir until well coated.
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Line a baking sheet with wax paper and drop the batter in scoops on the paper.
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Chill until cookies are firm; store in the refrigerator.