Raspberry Coconut Balls Recipes

RASPBERRY COCONUT ENERGY BALLS

Steps:

• Add 1 cup shredded coconut, raspberries, rolled oats, sunflower seeds, coconut flour, coconut oil and protein powder (optional) to a food processor and blend until smooth.
• Using a cookie scoop or spoon, scoop out the mixture and roll into a ball in your hand.
• Add ⅓ cup shredded coconut to a bowl, then roll the balls around in the shredded coconut. Press in to the sides if needed.
• Place the energy balls on a plate and chill in the fridge for 30 minutes. Store in an air tight container in the fridge for up to one week.

RASPBERRY COCONUT BREAKFAST BALLS

Steps:

• Put all the ingredients (apart from the coconut for rolling) into a food processor and blend until smooth.
• Roll into balls (I made 14) and coat in coconut.

RASPBERRY COCONUT BALLS

Steps:

• Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

RASPBERRY-COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
• Spread raspberry jam over the base layer in the baking pan.
• Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
• Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

RASPBERRY COCONUT BALLS RECIPE

Steps:

• To begin with, wash and clean the raspberries. Once done transfer them into a bowl and crush them using a ladle. Keep them aside until needed again.
• Now, take a mixing add rolled oats followed by raspberries, coconut oil, almond flour, raspberries and grated coconuts.
• Using a wooden spoon, mix all the ingredients in the bowl until you get a thick consistency.
• Now, with clean hands carefully roll the prepared mixture into small balls. Repeat this process until you finish the mixture. Serve fresh! Note- You can also store the balls in your refrigerator in a air-tight container.