This is a bit different from a previous recipe which, while it seemed find at first, I ended up finding a little dry.
1/2 cup butter, softened
2 cups Splenda brand sweetener or equivalent.
2 cups unsweetened flake coconut
1/4 cup unsweetened cocoa powder
1 Tbsp vanilla extract
Preheat oven to 325 degrees F
Cream the butter and eggs together. Add in the other ingredients and stir until well mixed.
Spread parchment paper on a cookie sheet. Drop small balls of the coconut mix by spoonfuls, about 2 inches apart. Flatten the balls slightly.
Bake at 325 for 12-15 minutes.
Let the cookies cool for a few minutes before transferring to an airtight container.