Grandma's Famous No-Bake Buckeye Cookies

• Vegetarian
• Gluten free

• Condiments

  • 1 1/2 cups Peanut butter, natural

• Baking & Spices

  • 1 Maldon salt flakes
  • 2 cups Powdered sugar, organic
  • 10 oz Semi-sweet chocolate chips, organic

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

• Dairy

  • 6 tbsp Butter

Found on livesimply.me

Description

Directions

• Place the sugar, peanut butter, butter, and coconut in a large bowl. Use a hand-mixer (or stand-mixer) to beat the ingredients together. This may take several minutes (2-3 minutes). The dough is ready when the ingredients are fully combined. 
• Line a baking sheet with parchment or wax paper. Roll the dough into small balls, and place the balls on the baking sheet. Place the baking sheet (and balls) in the freezer. If you dont have room in your freezer for a cookie sheet, place them in the fridge.   
• While the cookies cool, melt the chocolate chips and coconut oil. I use a microwave to do this: place the ingredients in a bowl, and microwave the ingredients in 25 second increments, stirring each time, until fully melted. If you want to use the stove-top, youll need to melt the ingredients in a double boiler: place a glass bowl on top of a saucepan partially filled with water over medium heat. Heat until the ingredients are fully melted, stirring occasionally.
• Remove the balls from the freezer (or fridge), and carefully pierce a ball with a toothpick, roll it around in the chocolate, and then place it back on the parchment paper. I like to drizzle any remaining chocolate over the cookies to cover the toothpick piercings. Repeat this process with each ball. Alternatively, you can use a spoon to lower the balls into the chocolate.  
• (Optional) Sprinkle a tiny amount of salt over the cookies. This adds a fancy touch and a nice salty flavor to the chocolate. Just a pinch over each cookie. 
• Place the cookies in the fridge, and allow them to cool until the chocolate is firm (about an hour or two). Store the cookies in an air-tight container in the fridge for two weeks, or a few months in the freezer.