No Bake Coconut Balls Recipe 445

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KETO NO-BAKE COCONUT BALLS



Keto No-Bake Coconut Balls image

No-Bake Coconut Balls are healthy keto snowball cookies with only 4 ingredients. Dairy-free, gluten-free, and raw vegan. A delicious paleo treat for Christmas with a pure-white color.

Provided by Carine Claudepierre

Categories     Snack

Time 10m

Number Of Ingredients 11

1 1/2 cup Unsweetened Desiccated Coconut
1/2 cup Almond Flour
3 tablespoons Erythritol (- Monk fruit or xylitol or erythritol)
1/3 cup Water
3 tablespoons Coconut Oil
1 1/2 cup Unsweetened Desiccated Coconut
1/2 cup Almond Flour
3 tablespoons Sugar-Free Maple Syrup (or blue agave or maple syrup or honey (if not vegan))
2 tablespoons Water (or coconut water + 2 extra tablespoons if too dry)
2 teaspoons Pure Coconut Extract (- optional)
1/4 cup Sugar-free Powdered Sweetener

Steps:

  • Cover a plate with parchment paper. Set aside.
  • In a food processor, with the S blade attachment add all the ingredients, unsweetened desiccated coconut, almond flour, sweetener, melted coconut oil, and water.
  • Process on medium speed for 1-2 minutes until it forms a sticky wet dough easy to bring together in your hands to shape balls. If too dry, add an extra 1 tablespoon of water up to 2 tablespoons in total. Process again until it sticks together.
  • Stop the food processor and scoop out some coconut ball dough in your hands. Roll to form a ball, place on the prepared plate. Repeat until you form 16 balls.

Nutrition Facts : ServingSize 1 keto coconut ball, Calories 79 kcal, Carbohydrate 2.3 g, Protein 1.1 g, Fat 7.7 g, Fiber 1.1 g, Sugar 0.5 g

NO BAKE COCONUT BALLS



No Bake Coconut Balls image

Make and share this No Bake Coconut Balls recipe from Food.com.

Provided by Lvs2Cook

Categories     Candy

Time 45m

Yield 36 candies

Number Of Ingredients 7

1/3 cup butter
3 tablespoons water
1 teaspoon vanilla extract
2 cups sifted powdered sugar
1/2 cup instant nonfat dry milk powder
3 cups sweetened flaked coconut
1 cup semisweet chocolate morsel

Steps:

  • Melt 1/3 cup butter in a medium saucepan over low heat.
  • Remove from heat, and stir in 3 tablespoons water and vanilla.
  • Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.
  • Stir in coconut.
  • Shape into 1-inch balls, and place on ungreased baking sheets.
  • Chill 20 minutes.
  • Place chocolate morsels in a small zip-top freezer bag; seal.
  • Submerge in hot water until chocolate melts.
  • Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.
  • Store in refrigerator.

Nutrition Facts : Calories 116.2, Fat 6.1, SaturatedFat 4.5, Cholesterol 4.9, Sodium 37.9, Carbohydrate 15, Fiber 0.8, Sugar 13.7, Protein 0.8

NO-BAKE FRUIT BALLS



No-Bake Fruit Balls image

Some folks claim to not like fruit cake. But no one ever turns down our scrumptious, coconut-kissed No-Bake Fruit Balls!

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield Makes 30 servings, 2 balls each.

Number Of Ingredients 7

2 cups JET-PUFFED Miniature Marshmallows
2 cups graham cracker crumbs
1/2 cup chopped red maraschino cherries
1/2 cup chopped green maraschino cherries
1 can (14 oz.) sweetened condensed milk
1/2 cup chopped pecans
3 cups BAKER'S ANGEL FLAKE Coconut

Steps:

  • Combine marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
  • Shape dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
  • Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

BAKED COCONUT BALLS



Baked Coconut Balls image

During the traditional Mimouna celebration at the end of Passover, many Israeli Jews lay out an elaborate table with sweets. Because dietary rules during the holiday ban flour from the house (including frozen cookies that contain it), the treats are usually flourless. Here, ground coconut turns the texture of these cookies into a soft and pleasantly cloudlike.

Provided by Ron Lieber

Categories     easy, cookies and bars, dessert

Time 35m

Yield About 2 dozen

Number Of Ingredients 7

3 cups/255 grams unsweetened shredded coconut, preferably Bob's Red Mill
3 tablespoons apricot, raspberry or orange jam, or maple syrup or honey
1/2 teaspoon baking powder
3 egg yolks
1/4 to 1/2 cup/31 to 62 grams confectioners' sugar
1/4 cup apricot jam
Ground pistachios, slivered almonds or rainbow sprinkles

Steps:

  • Make the cookies: Heat oven to 325 degrees. In a medium bowl, add the coconut, jam or syrup or honey, baking powder and egg yolks and beat with an electric mixer on medium speed until well combined.
  • Squeeze the mixture together to form small balls, about 1 inch wide, and roll them in confectioners' sugar to fully coat. Transfer the balls to a parchment-lined baking sheet lightly coated with cooking spray, spacing them 1 inch apart. Bake for 10 minutes.
  • Meanwhile, prepare the glaze: In a small pot over medium-low heat, whisk together the apricot jam and 1/4 cup water until warm. Remove from heat and pour into a small bowl.
  • Let the balls cool completely on the sheet pan, then dip one side into the glaze. Return to the pan, glaze side facing up, and sprinkle immediately with the pistachios, almonds, sprinkles or anything else you wish.

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