No Bake Coconut Snowball Cookies

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 2 tbsp Coconut milk, unsweetened

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 Dark chocolate, organic
  • 1/8 tsp Sea salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

Found on traditionalcookingschool.com

Description

Ingredients

• 1 cup unsweetened shredded coconut + ¾ cup additional + more for sprinkling
• 3 teaspoons coconut oil
• 3 tablespoons maple syrup
• 2 tablespoons unsweetened coconut milk
• ½ teaspoon vanilla extract
• ⅛ teaspoon sea salt
• organic dark chocolate

Directions

• Combine coconut oil and 1 cup shredded coconut in bowl of a food processor or Vitamix.
• Then process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. (If you already have coconut butter, use ½ cup.)
• Add maple syrup, coconut milk, vanilla extract, and salt.
• Then process on high speed until well combined.
• Add ¾ cup additional shredded coconut.
• Process on high speed until ingredients have combined and formed a batter.
• Then shape the coconut mixture into 1-inch balls.
• Sprinkle with more coconut.
• Refrigerate for at least 1 hour or up to a week.
• Finally, bring to room temperature before serving.
• If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above.
• Then allow the shaped coconut balls to firm up in the refrigerator, preferably overnight.
• Once the coconut balls have firmed up, melt dark chocolate in a small saucepan over medium heat.
• Then dip the coconut balls into the melted chocolate.
• Sprinkle them with shredded coconut.
• Finally, allow let chocolate harden by placing the coconut balls back into the refrigerator for 5 to 10 minutes.