1TbspDairy-free mini chocolate chips + more for drizzling, if desired
In a large bowl, stir together the coconut, turmeric and sea salt.
In a medium, microwave-safe bowl, combine 2 Tbsp of the almond butter, along with the coconut oil and microwave until smooth and melted. Whisk together.
Pour the oil mixture, along with the honey onto the coconut flakes and mix well, it will be quite moist.
Microwave the additional Tbsp of almond butter until it JUST begins to melt - you want it to still be thick and not liquid - only 5-10 seconds or so. Stir it into the coconut flakes until well mixed and the flakes begin to stick together. Stir in the chocolate chips.
Scrape the sides of the bowl down so the mixture is all packed together at the bottom of the bowl and refrigerate until the coconut oil begins to firm up, about 15-20 minutes.
Once firm, TIGHTLY pack the coconut flakes into a cookie scoop (or 1 Tbsp measure) and place on a parchment paper lined baking sheet. Refrigerate for at least 1 hour, or until firm.
Drizzle with additional chocolate, if desired, and DEVOUR!
Store cookies in an air-tight container in the refrigerator.