Coconut Cherry Balls

I love coconut balls which are traditionally made with a lot of sugar. But I am trying to eat more healthily and reduce the amount of processed sugar in my diet. I had made a similar recipe to this using all coconut oil, but I found the coconut oil hardened too much when refrigerated, so I tried this with half butter and they turned out great. I had some dried cherries on hand (which admittedly are sweetened with sugar) and thought they would be tasty with dried cherries – and oh, boy, were they!

Coconut Cherry Balls
Prep time
Total time
Recipe type: Dessert
Serves: 30
  • 2 cups unsweetened coconut
  • 1 cup almond flour
  • ¼ cup butter, melted
  • ¼ cup coconut oil, melted
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla
  • ⅔ cup chopped dried cherries
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon shortening
  1. Place 2 cups coconut in food processor bowl and process until finely ground. Add almond flour and whirl to combine.
  2. Add melted butter, coconut oil, maple syrup and vanilla and process until combined.
  3. Add dried cherries and whirl briefly to combine.
  4. Refrigerate the mixture until it is firm enough to roll in balls (about an hour).
  5. Scoop up a small amount and roll into a ball. I use a small cookie scoop.
  6. Place on a wax paper or parchment lined cookie sheet. Place in refrigerator or freezer until firm. Melt chocolate chips and shortening together on medium power in microwave. Stir until smooth.
  7. Place a coconut ball on a fork and lower in to the melted chocolate - roll around to coat with chocolate. Remove and shake carefully to remove excess chocolate.
  8. Using a second fork push the ball off the first fork onto a wax paper or parchment lined baking sheet. Continue with all remaining balls. Reheat the chocolate for a few seconds in the microwave if it gets too hard.
  9. Refrigerate until firm. Store in the fridge.


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