Blend together almond butter, dried coconut, matcha collagen, stevia, abd coconut oil in food processor.
Pulse in collagen peptides and salt. Using a medium cookie scoop (about 1.5 tablespoon size), form dough into balls. Note: If mixture is too soft, it can be placed in the refrigerator or freezer until it firms up enough to work into balls.
Roll balls in extra 1 tablespoon dried coconut. Store in the refrigerator for 1-2 weeks.
If the "dough" is too soft and sticky to work with, simply chill until it's workable. The almond butter and coconut oil will harden up in the refrigerator.For those with an allergy to almonds, coconut butter or sunflower seed butter can be used instead.