Preheat oven to 350. Prepare cookie sheets with either parchment paper or silicone bake mats/

Combine the coconut oil and almond butter and honey in a microwave safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds and if melted, stir again and let cool to room temperature.

Combine the coconut flour, baking soda and salt and set aside.

Mix the peanut butter mixture until creamy, either with a hand mixer or stand mixer. Add the eggs one at a time and mix well. Add the vanilla and mix again. Add in the flour and mix until just combined. Add in the almond milk and mix again.

Using a cookie scoop, scoop out a heaping tablespoon amount and roll into 1 ½” balls, place on cookie sheet 2” apart and press gently with hand to flatten slightly. Bake for 10 min, just until the edges start to brown. Cool completely on a wire cooling rack.

Make the Ganache

Place the enjoy life chocolate chips in a glass or stainless steel bowl. In a saucepan over medium heat, heat the coconut milk to a simmer. Pour over the chocolate chips but don’t stir for a 5 minutes. After 5 minutes gently stir until the mixture is fully combined until smooth, about 2-3 min. Let cool to room temperature and thickened. Either spoon some ganache on top of the cookies or dip the tops in. Sprinkle the tops with some of the toasted coconut immediately. Let cool completely to let the ganache firm up.