3 Cups flaked coconut
1/2 Cup brazil nuts (or other nut of your choice)
4 Tbsp honey (okay if it’s crystallized)
2 Tbsp brown sugar (or agave nectar or maple syrup)
3/4 Cup dried sweet cherries
4-5 pitted dates
a few pinches fine Sea Salt
1 tsp Vanilla Powder
1 Tbsp Hibiscus Powder
Pour the coconut and nuts into the bowl of a food processor, and process with the sharp puree blade until mixture has the consistency of a fine flour. Add dried fruit (cherries and dates) and brown sugar (or alternate liquid sweetener), and pulse until ingredients are combined evenly.
Add the remaining ingredients (sea salt, vanilla powder, and hibiscus powder), and pulse until the mixture transforms into a loose dough. The mixture should have a consistency that sticks together if you pinch it between your fingers, but not be super-sticky. If you need to adjust the dough, add more honey for a wetter dough, or more coconut for a drier dough.
Press mixture into a parchment-lined pan (9×9 square pan for a thicker cookie, 9×13 pan for a thinner one). Top the pan with another layer of parchment paper, and press down on the top sheet of parchment, using a short straight-sided glass, to squish the dough into bar shapes.
Chill the covered cookie pan for 30 min or up to an hour, until the dough firms up. Remove pan from refrigerator. Lift the parchment paper from the pan, with the cookies, and use a sharp knife to cut into squares.
Keep cookies chilled until ready to serve.