Coconut 'Lemon Meringue Pie' cookies (from leftover coconut meat)

Do you make your own coconut milk?  Ever wonder what to do with the leftover coconut meat after straining?  I am working on making the switch from homemade almond milk to homemade coconut milk.  So here is a new recipe I made today with the leftover wet coconut meat.

Coconut 'Lemon Meringue Pie' Cookies:

Ingredients:
1 cup wet coconut milk meat (leftover from making coconut milk - 1 cup of shredded coconut, 4 cups water - 2 boiled, 2 cold - after blending and straining)
3 eggs (might try reducing to 1 or 2)
1/4 xylitol
10 drops vanilla stevia
juice of 1 lemon (you can also add the zest for added flavour - I did not)
2 tbsp coconut butter
3 tbsp coconut flour
2 tbsp white chia seeds (this is what I had on hand - black would be fine)
1 cup of wet coconut meat (leftover from making coconut milk - with 1 cup of shredded coconut, 2 cups boiling water, 2 cups water - blended and strained - few drops of stevia added)

Preheat to 350Mix all the ingredients in a bowl, order isn't important.  It will appear very wet - let sit to let some of the liquid absorb - about 10 minutes or so.  Make spoonfulls into small balls and press onto lined cookie sheet (I use a silicone baking sheet or use parchment paper).  Bake for about 30 minutes.  These cookies will still be quite moist.  You can keep in a sealed container for a couple days on the counter or longer in the fridge.  These did not turn out overly sweet - if you want them sweeter, increase the sweetener or substitute for honey, maple syrup, coconut palm sugar, etc.