Very important: mix by hand. Doesn’t do well in a mixer.
¾ cup shredded coconut/coconut flakes
¾ cup almond flour, packed
1 tsp baking powder
¼ tsp sea salt
¼ cup brown sugar (or coconut or palm sugar)
1/3 cup honey
2 tbsp coconut oil, liquefied
¼ cup chocolate chips (minis, chips, or chunks; larger chocolate pieces will give you more of a “Samoa” taste, but your cookies may not be as pretty as when using the minis)
Preheat oven to 350 degrees Fahrenheit. Line one baking sheet with parchment paper.
Spread coconut flakes on a baking sheet. Bake for about 3 minutes, being sure to stir every minute to prevent the flakes from burning. (Note that a few flakes on the edges may actually burn or darken too much. Those can be discarded.)
While toasting coconut flakes are in the oven and/or cooling after toasting, mix other ingredients adding one by one in large bowl, stirring after each addition.
Once all ingredients have been added (including cooled, toasted coconut flakes), the mixture will be very thick and you may need to use your clean hands to finish incorporating all of the ingredients.
Roll cookie batter into balls, slightly less than walnut sized. Place on the parchment lined-baking sheet.
Using the bottom of a glass or a metal spatula, press balls down slightly to about ½-inch to ¾-inch thickness.
Bake for about 8 minutes or so. Outer edges should be brown, and middles should be non-glossy, but not very brown.
Cool on baking sheets for 10 minutes. Cookies will continue baking/setting up during this time, so do not skip this step. Remove from baking sheet to wire rack or serving plate to cool additionally as needed.