In a large mixing bowl, combine all the ingredients until fully incorporated. Chill in your refrigerator for about 30 minutes. Meanwhile preheat your oven to 350°F.
Line a cookie sheet with parchment paper and spray lightly with non-stick spray. Roll your coconut mixture into small balls. Stick with 1-2 oz balls. Place them on the prepared cookie sheet, evenly spaced. They don’t spread. If it gets too sticky you can lightly wet your fingertips.
Bake for 30-35 minutes, rotating half-way through baking. Allow to cool completely. Store in an air tight container.