1 1/2 cups Graham Crackers crumbs
2/3 cup shredded coconut flakes
3/4 cup chopped hazelnuts or almonds
1 cup powdered sugar
1/4 cup of almond or soy milk
2 tablespoons of vegetarian butter, melted
Finely shredded coconut flakes to roll the cookies in
Sprinkles of laughter and fun
In a mixing bowl, combine the graham cracker crumbs, coconut flakes, hazelnuts or almonds and powdered sugar.
Stir the milk and melted butter into the dry mixture, and mix until everything is well combined.
Cover and let them chill for one hour in the refrigerator.
Shape small balls of the dough and roll them in the coconut flakes.
Put the cookie balls in the refrigerator for at least 2 hours before If they last more than 1 day without being eaten, store them for a few days in the refrigerator in a tight close container.