Mix ingredients: Open the pure meat can and put the meat, coconut milk, eggs, and coconut oil into a large mixing bowl. Use the hand blender to puree all ingredients into a uniform, fine mass. Make sure there are no large pieces left.

Add dry ingredients: Now it’s time for the potato flour and coconut flakes. Add these gradually to the mixing bowl and mix everything thoroughly with a whisk. The dough should have a thick consistency. If the dough is too firm, you can add a little water. A good dough can be easily handled with a dough scraper or a squeeze bottle.

Fill dough into the baking mat: Now take your dough scraper (or a squeeze bottle, if you have one) and distribute the dough evenly in the wells of the baking mat. Try to fill the wells as evenly as possible so that the cookies bake evenly.

Bake: Slide the baking mat into the preheated oven (350°F or 175°C) and bake the cookies for about 15-20 minutes. The exact baking time can vary depending on the size of the baking mat molds. The cookies should be firm and have a slightly golden color.

Dry: After baking, carefully remove the cookies from the baking mat and put them back on the baking rack. Reduce the oven temperature to 50-100 degrees (120-210°F or 50-100°C) and let the cookies dry for another 2-4 hours. Wedge a wooden spoon in the oven door so that the moisture can escape.