Coconut Almond Balls Recipe

Desiccated coconut: dried, shredded coconut that adds a chewy texture and strong coconut flavor.

Almond flour: finely ground almonds that give the balls a nutty taste and help hold everything together.

Honey: a natural sweetener that adds moisture and a touch of sweetness.

Coconut oil: melted to mix everything smoothly and add a subtle coconut flavor.

Vanilla extract: adds a warm, sweet aroma and enhances the overall flavor.

Salt: just a pinch to balance the sweetness and bring out the flavors.

One of the most fun parts of making these Coconut Almond Balls is shaping the mixture into little balls. It might sound simple, but there’s a neat trick to get them just right without making a sticky mess. Here’s how you can do it step by step:

1. Before you start, make sure your hands are clean and dry. If your hands are wet or oily, the mixture will stick more.
2. Scoop out a small amount of the mixture—about a tablespoon works well.
3. Roll it gently between your palms, using light pressure. Don’t squeeze too hard, or the balls might get too dense.
4. If the mixture feels too sticky, you can lightly wet your hands with cold water or dust them with a tiny bit of desiccated coconut to keep things from sticking.
5. Place each ball on a baking sheet lined with parchment paper or a clean surface so they don’t stick.

Doing this makes the balls look smooth and neat, and it helps them hold together better when you chill them. Plus, rolling them by hand lets you feel the texture and make sure everything is mixed well. When I first tried this, I pressed too hard and ended up with some balls that were rock solid! Now, I keep my touch light and it works like a charm.

Also, if you want to save time, you can use a small cookie scoop to get even-sized balls quickly. It’s a little shortcut I love when I’m making a big batch for friends or family. Just remember to chill them well so they firm up and taste just right.

• desiccated coconut - Substitute with ground almonds: Ground almonds provide a similar texture and nutty flavor, though the coconut taste will be missing.

• desiccated coconut - Substitute with finely chopped nuts: Finely chopped nuts like walnuts or pecans can add a different but complementary flavor and texture.

• almond flour - Substitute with coconut flour: Coconut flour can be used, but use less as it absorbs more moisture.

• almond flour - Substitute with oat flour: Oat flour provides a similar texture and is a good gluten-free alternative.

• honey - Substitute with maple syrup: Maple syrup has a similar sweetness and consistency, though it will add a different flavor.

• honey - Substitute with agave nectar: Agave nectar is a good vegan alternative with a similar sweetness and texture.

• coconut oil - Substitute with butter: Butter can provide a rich flavor and similar consistency when melted.

• coconut oil - Substitute with olive oil: Olive oil can be used, though it will add a different flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract provides a complementary nutty flavor.

• vanilla extract - Substitute with maple extract: Maple extract can add a sweet, rich flavor.

• salt - Substitute with sea salt: Sea salt provides a similar salty taste with a slightly different mineral profile.

• salt - Substitute with pink Himalayan salt: Pink Himalayan salt offers a similar taste with added minerals.

• To keep your coconut almond balls fresh and delightful, store them in an airtight container. This will ensure they maintain their texture and flavor.
• Place a piece of parchment paper between layers if you stack them. This prevents them from sticking together.
• Store the container in the refrigerator. These dessert treats will stay fresh for up to a week when refrigerated.
• If you want to enjoy them over a longer period, consider freezing. Place the coconut almond balls on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the balls to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When you're ready to indulge, simply remove the desired number of coconut almond balls from the freezer and let them thaw in the refrigerator for a few hours or at room temperature for about 20 minutes.
• For an extra touch of indulgence, you can roll the thawed balls in additional desiccated coconut or cocoa powder before serving.

• For a quick and easy method, place the coconut almond balls in the microwave. Heat them on medium power for about 10-15 seconds. Be careful not to overheat, as this can cause the honey to become too runny.
• If you prefer a more even reheating, use an oven. Preheat your oven to 300°F (150°C). Place the coconut almond balls on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are just slightly warm to the touch.
• For a gentle reheating method, use a double boiler. Place the coconut almond balls in a heatproof bowl over a pot of simmering water. Stir occasionally until they are warmed through, which should take about 5 minutes.
• If you have an air fryer, set it to 300°F (150°C) and place the coconut almond balls in the basket. Heat them for 3-4 minutes, checking frequently to ensure they don't overheat.
• For a more controlled reheating, use a toaster oven. Set it to a low temperature, around 250°F (120°C), and place the coconut almond balls on a tray. Warm them for 5-6 minutes, or until they reach your desired temperature.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Measuring cups: Essential for accurately measuring the desiccated coconut, almond flour, honey, and coconut oil.

• Measuring spoons: Used to measure smaller quantities like vanilla extract and salt.

• Spatula: Useful for mixing the ingredients thoroughly.

• Baking sheet: A flat sheet where the coconut almond balls will be placed for refrigeration.

• Refrigerator: Needed to chill the coconut almond balls for at least 30 minutes before serving.

• Hands: Used to form the mixture into small balls.

Prepare ingredients ahead: Measure and set aside desiccated coconut, almond flour, honey, and coconut oil in advance to streamline the process.

Use a food processor: Combine all ingredients in a food processor for a quicker and more uniform mixture.

Chill the mixture: Place the mixture in the refrigerator for 10 minutes before forming balls to make it easier to handle.

Portion with a scoop: Use a small cookie scoop to quickly form evenly-sized balls.

Line baking sheet: Line the baking sheet with parchment paper for easy cleanup.