Coconut Treats – A Christmas Special
First and foremost, Merry Christmas to you all! Hope you had a wonderful Christmas day, filled with many blessings and much love. It’s Jesus’ birthday! The coolest day of them all! I am so very grateful to Him for coming to this word and saving us all. He is the Perfect Sacrifice, the Ultimate Sacrifice. I love you Jesus! 
I’m going to change subjects a bit…
Lately I’ve been craving and loving coconut. It’s just too delicious not to have once a day. Wether it be coconut milk, coconut oil, shredded coconut, coconut butter, or coconut extract it’s been lovely for me to feel its tropical, sweet taste. I am writing this post from a cruise ship and coconut goes perfectly well with my current location. We are on a family vacation at the moment, living life on the sea. Going from port to port, visiting new places and learning about new cultures and lifestyles. Just yesterday we were at Cozumel, where we were able to step on a Mayan temple and visualize life from this unique civilization’s point of view. How cool is it that on the 1st day of the new “era” (according to the Mayan calendar), my family and I were able to breathe air from the same place where the Mayan calendar was actually created?! It was such a neat experience. Every stone felt alive, carrying stories from generation to generation, keeping secrets that we might never uncover.
Enjoy the simple joys of life guys…specially these yummy Coconut Treats! And again…merry, merry Christmas!
Tools You’ll Need:
- Food processor
- Baking Sheet
- Parchment paper
- Measuring spoons
- Measuring cups
Ingredients:
- 3 cups unsweetened shredded coconut
- 5 tablespoons coconut oil
- 1/2 cup Xylitol
- 2 teaspoons vanilla extract
- 3/8 teaspoons sea salt
Steps:
- Cover backing sheet with parchment paper.
- Place all ingredients in food processor. Process for about 3 minutes, until you get a nice moist mixture.
- Grab about two tablespoons of your mixture and roll into a ball; you may need to add a bit of pressure, to make sure mixture sticks together pretty well.
- Place coconut ball on baking sheet.
- Repeat steps 3 & 4 until your mixture is all gone.
- Place coconut balls in the refrigerator for about 1 hour.
- Eat and be merry!
* No need to store in refrigerator; in fact, if you do, your Coconut Treats might get a bit too hard to eat 
* Makes 15 Coconut Balls
* Nutritional Information: 178 calories; 17g fat; 5g carbohydrates; 1g protein.
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Tags: christmas, coconut dessert, coconut oil, holiday, shredded coconut, treats
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Comments (5)
Kary
| #
I don’t see choc chips in the list of ingredients, but choc chips are mentioned in the steps. (??????)
Reply
Mariel Lewis
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Hi Kary! You’re right. Those weren’t part of the recipe
. I just fixed the “steps” section. Thanks for bringing it up!
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Justin
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Hello, just wondering if I could substitute something else for the Xylitol? If so, what and how much? Thank ya
Reply
Mariel Lewis
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Hi Justin! You could substitue Xylitol with any Stevia sweetener (Truvia would work great!)…you would need to use the same amount – 1/2 cup. You could also use RAW honey or maple syrup…if you choose to go with either of these, I recommend using 1/3 cup (give or take…depending on how sweet you want your Coconut Treats to be). I haven’t tried these Treats with honey/maple syrup, so I am not 100% sure how they’ll turn out
Reply
justin
| #
Thanks,
Making your bison meatballs as I’m typing! thanks for your site!
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