14 oz. Stauffer’s Lemon Snaps
1 c. shredded coconut
½ c. almonds, slivered or sliced
¼ c. coconut oil, melted
1 c. shelled, roasted and salted pistachios ½ c. dried blueberries
Preheat oven to 350°. Place half of cookies in large heavy duty resealable plastic bag. With rolling pin or mallet, coarsely crush cookies into approximately ½ inch pieces. Pour into large bowl and repeat with remaining cookies.
Stir coconut and almonds into cookies. Drizzle melted coconut oil onto mixture and stir well. Divide in half and pour into two 15x10 inch jelly roll pans. Bake at 350° for 8- 10 minutes, stirring once, half way through. (If using 2 levels of oven racks, switch pans half way through baking time.) Remove and cool.
Pour cooled cookie mixture into large bowl and stir in pistachios and blueberries.
Great as a snack or topping for yogurt or ice cream. Store in air tight container. Yield – 5 ½ c.