01 -
Line a cookie sheet with waxed paper and set it aside.
02 -
Combine peanut butter, honey, sea salt, and coconut oil in a saucepan. Heat while stirring continuously until melted and well-combined.
03 -
Stir in vanilla extract and cocoa powder until well mixed.
04 -
Add quick-cooking oats and mix thoroughly. Then, add shredded coconut and stir until completely combined.
05 -
Drop 1 tablespoon portions of the mixture onto the prepared baking sheet until all the mixture is used.
06 -
Refrigerate or freeze the cookies until they harden.
07 -
Serve cookies cold or frozen. Store them in an airtight container in the refrigerator.