Makes about 2 1/2 dozen
2 cups unsweetened coconut (I used shredded from Tropical Traditions, it’s a fine shred)
1/4 cup powdered sugar
1/2 teaspoon salt
1/3 cup agave nectar OR maple syrup
2 Tablespoons melted butter
1 teaspoon vanilla
8 oz of bittersweet chocolate
In a medium bowl combine coconut, powdered sugar and salt. Stir to combine.
Add the agave, melted butter and vanilla. Mix until dry ingredients are completely coated.
Line a baking sheet with wax paper, one that will fit in your freezer.
You can mold these into little bars if you want to. I thought that was a little hard so I used a 1 Tablespoon cookie scoop. I scooped the filling and then packed it in. Scoop all the filling onto the waxed paper.
Place the balls in the freezer for about 30 minutes.
While the balls are chilling, melt the chocolate. You can melt it in a bowl over a pot simmering water, stir frequently, OR in microwave stir every 15-20 seconds.
Dip frozen balls into melted chocolate and place on wax paper to set up. How long it takes to set up will depend on the temperature in the kitchen. If you’re in a hurry you could chill them in the fridge.
In warm settings you’ll probably need to store in the fridge. I, personally, don’t like mine cold, so I leave them on the counter, but the chocolate does melt fast when I pick them up.
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