(Makes 15 cookies)

4 Tbsp. unsweetened shredded coconut
½ cup natural smooth almond butter
2 to 3 Tbsp. unsweetened coconut milk beverage or almond milk
½ cup quick cooking oats
1/3 cup dried cranberries
1 ½ scoops Chocolate Vegan Shakeology

1. Place shredded coconut in small bowl; set aside.
2. Combine almond butter, coconut milk beverage, oats, cranberries and Shakeology in food processor; mix well until it forms a dough.
3. Roll dough into a 1-inch ball and flatten slightly into the shape of a cookie. Press both sides of cookie in shredded coconut.
4. Repeat with remaining mixture and refrigerate for 1 hour before serving.