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Preheat the oven to 350 degrees.
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Line a baking sheet with parchment paper or a silicone liner and sprinkle the coconut and almonds. Bake in the oven for 5-8 minutes, stirring every few minutes, until the coconut and almonds are golden-brown and fragrant.
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In a large bowl, combine the oats, coconut and almonds.
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In a small saucepan, melt the honey, butter, peanut butter, cocoa powder and chocolate chips together over medium heat, stirring frequently to keep from burning.
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Remove from heat, stir in vanilla, and pour over the oat mixture. Stir until everything is thoroughly coated.
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With a cookie scoop, scoop mounds onto the cookie sheet you used to toast the coconut and almonds (leave the parchment paper or liner on there). Let them cool about 10 minutes, then use your hands to roll them into balls.
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Store in the refrigerator or freezer.