Haystack Cookies



  1. Line a rimmed baking sheet or plate with parchment paper or a silicone baking mat.
  2. Place the erythritol, coconut milk, and oil in a frying pan.
  3. Slowly bring to a simmer over medium-low heat, whisking periodically to prevent burning, for 5 minutes.
  4. When the mixture reaches a simmer, remove from the heat and stir in the cocoa powder.
  5. Once fully combined, stir in the MCT oil powder, if using, and then the shredded coconut.
  6. Using a 1-tablespoon measuring spoon, scoop out a portion of the mixture and press it into the spoon.
  7. Place the haystack on the lined baking sheet and repeat, making a total of 20 cookies.
  8. Refrigerate for 30 to 45 minutes.