Mix ingredients all together with spatula in bowl. Mix until it is a sticky mass. Add more milk if needed.
Scoop into a bowl of coconut and roll. Place on a lined baking sheet. Bake in a 350 degree oven 20 minutes until
golden. Let them cool completely before
dipping into melted chocolate. Allow
chocolate harden before eating.
You can stick an almond in the middle of the cookie before
baking if you want to copy a candy bar.
In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside.
Take the cheese out of the wrapping and cut the top rind off, cutting only about ¼ inch down, just to take off the top rind. Place the cheese back into its wooden box, or directly on a parchment lined baking sheet, rind side down.
Sprinkle the cheese with sea salt. Bake for 8-10 minutes, until cheese if visibly melty (yum!)
Take out of oven and drizzle with syrup. Top with the blackberries. Serve with French bread for dipping. Enjoy!