NO BAKE CHOCOLATE COCONUT SNACK BALLS
These no-bake chocolate coconut balls are made in 1 bowl, with 5 ingredients and in under 20 minutes! Dip them in chocolate for a special treat or eat them the way they are. These easy energy bites with no added sugar will be your new favourite snack!
Provided by Katherine
Categories snacks
Time 30m
Number Of Ingredients 9
Steps:
- Add the coconut, coconut oil, and peanut butter to a food processor and pulse a few times to incorporate all of the ingredients. Add the vanilla and salt and pule a few more times until a sticky "dough" is formed.
- Place the food processor in the fridge for 10 minutes to firm up the mixture. Place a piece of parchment paper on a baking sheet. Using about 1 tbsp at a time, roll the mixture into evenly sized balls and place them on the baking sheet. Keep the balls in the refrigerator to firm up, and store, or before dipping in chocolate.
- In a glass measuring cup, melt the chocolate with the coconut oil in the microwave on high, in 30 second increments until smooth. Use a fork or dipping spoon to dip the balls in chocolate, shaking off the excess, and placing back onto the parchment paper until the chocolate is set. Alternatively, after dipping, roll the ball in shredded coconut or chopped peanuts.
CHOCOLATE COCONUT BALLS
Steps:
- In a large bowl combine confectioners sugar with coconut and condensed milk.
- Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
- In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
- Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.
Nutrition Facts : ServingSize 30 g, Calories 149 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 7 g, Cholesterol 2 mg, Sodium 21 mg, Fiber 1 g, Sugar 14 g
EASY NO-BAKE CHOCOLATE COCONUT BALLS
Steps:
- Gather the ingredients.
- In a large mixing bowl, combine confectioners' sugar and cocoa; stir in the sweetened condensed milk and the vanilla, mixing thoroughly. The mixture will be quite stiff. Stir or knead in coconut and nuts, if using. A heavy-duty mixer with paddle attachment makes mixing much easier, or use the dough hook attachment on a handheld mixer.
- Chill the chocolate mixture for about 15 to 20 minutes, then shape into 1-inch balls. If the mixture is sticky, butter your hands if necessary.
- Arrange the candy balls on a baking sheet lined with wax paper or parchment paper . Cover the candy and chill the cocoa balls for at least 2 hours, or until they are quite firm.
- Store the chocolate coconut candies in tightly covered containers separated with sheets of waxed paper.
- Enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 14 g, Cholesterol 3 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 17 mg, Sugar 13 g, Fat 1 g, ServingSize 60 servings, UnsaturatedFat 0 g
CHOCOLATE COCONUT BALLS
Macadamia nuts and shredded coconut bring a taste of the tropics to these chocolatey no-bake cookies that come together in just 15 minutes. This recipe first appeared in Season 6 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 1h15m
Number Of Ingredients 6
Steps:
- Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using your fingers, press the mixture into roughly 3/4-inch balls. Place onto parchment paper-lined half sheet pans and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
- After the balls have set up, melt the chocolate and shortening until smooth. Dip the balls into the chocolate to coat evenly and lightly, and return to the parchment paper-lined half sheet pan to dry.
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