Stir continually so it melts quickly and blends well, but doesn’t burn to the bottom or sides.
Remove the mixture from the heat, and add in the shredded coconut.
Gently stir in the shredded coconut, and mix well to ensure there are no clumps.
Let the cookie mixture cool until it thickens, approximately 20-30 minutes. Stirring helps it cool faster.
Using a large spoon, put scoops of the cookie mixture on a parchment-lined cookie sheet.
Put in the fridge until solid. Cookies may be refrigerated for an hour, or put in the freezer for 20 minutes.
Store them in a sealed container in the refrigerator. Make sure they stay cold at all times, or they’ll melt!
