These no bake coconut snowball cookies are beautiful, incredibly easy, and delicious. Not mention, nourishing. Just what you want in a cookie!
These are such a fun, all-natural holiday treat to make with the kids!
Less than 10 minutes hands-on time, and you have a gluten-free dessert you’ll want to add to your yearly celebrations!
There’s a reason that everyone is going mad for this Bounty Balls 4 Ingredients Recipe and they are no bake and easy to make.
I chose this recipe because these Chocolate Coconut Snowballs are hands down the best, easiest, tastiest foodie gift I’ve ever made. With only a few ingredients, they taste absolutely scrumptious (if you love Bounty bars, you’ll love these!) and are a breeze to make too! They’re perfect for giving in little bags to friends for any occasion, or for making for parties.
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Ingredients:
- 1 3/4 cups unsweetened shredded coconut
- 3 tsp coconut oil
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients:
- 1 3/4 cups unsweetened shredded coconut
- 3 tsp coconut oil
- 3 tbls maple syrup
- 2 tbls unsweetened coconut milk
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- organic dark chocolate
Directions:
- Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
- Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
- Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
- Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
- Bring to room temperature before serving.
Notes:
If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
Source : allrecipes.Com
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