Start with soft coconut butter. You may need to melt it down in the microwave, in a microwave-safe container for 30 seconds.
Line a baking sheet/pyrex pan with parchment paper or use a mini cupcake tray.
In a bowl, combine the coconut butter and collagen.
Add the coconut oil, and if you find the recipe to be too solid, feel comfortable adding another teaspoon of coconut oil. You want it slightly thicker than pancake batter.
Add the vanilla and a pinch of salt.
Add in any extra ingredients you may desire.
Using a spoon create small balls and place them on the baking sheet or individually in a cupcake tray.
Place in the fridge for 30 minutes before eating.