Keto Chocolate Coconut Balls
The very first thing I must admit here is that I find the name Chocolate Coconut Balls sort of amusing because it reminds me of … well, balls. Can’t help it. I’ve looked around, and people do call this sort of sweet, little, round-shaped desserts “balls.” I’ve also thought of “truffles” but, in my opinion, those have a different texture because the main and almost only ingredient is chocolate. So much of it, you can only have one truffle. While with balls … You can have at least two!
Seriously, these are so tasty, albeit very high in fat, you won’t know how to stop with only two. I suggest taking small bites, one by one. If you can, first join a mindful eating workshop, so you know exactly how to eat slowly, and enjoy every single bite to the fullest.
The history of low carb balls
When still in kindergarten, coconut balls were the very first real dessert I learned to prepare. I found the recipe in a monthly newspaper for preschool kids. I still hold pictures of the whole procedure in my head. I’d go and buy some version of “Maria cookies,” crush them, prepare a whole bunch of butter, sugar, instant cocoa powder, and rum aroma. And then I’d get my hands dirty up to my shoulders, mixing everything together.
One day, when I was a bit older, I decided to try and teach my younger half-brother to make the coconut balls. I ended up pretty much making them myself while he ended up responsible for most of them gone in seconds. Literally. After the coconut balls had been sitting in the fridge long enough, I watched the little fellow take a ball, and in two seconds he would return for another, and in no time for another, and another. And another. Worried, I couldn’t believe a child could have so many without seriously becoming sick. Not to mention, I was a bit worried there would be none left for me. After half the batch was gone, I realized he was feeding the dog with my precious coconut balls! Do I need to mention the aftermath? Smelly. The dog’s digestive system just wasn’t up for it.
Low carb cookies
To make these, you need to get some shortbread cookies. I’ve looked around for a friendly version, but to no avail. Moreover, I can find gluten free cookies, and I can find sugar free cookies, but I can’t seem to find gluten and sugar free cookies anywhere. I don’t really mind since I like baking my own cookies, but if you face the same problem and are lazy in the kitchen … This recipe might not be the best for you. Why? You’ll need to make the low carb shortbread cookies first, wait for them to cool down, and have a hard time not eating them all before you crush them to make the balls.
- Measure out all the ingredients. Keep an ounce of the shredded coconut separated so that you can roll the balls in it in the end.
- Put shortbread cookies (click for the recipe) into a bowl of an S-blade food processor and pulse. I suggest you don't grind them too finely.
- Put all of the ingredients into a large bowl. Pour over the rum if you choose to use it.
- Begin mixing the ingredients with a fork. Continue with your hands (it's going to be messy!). The dough should be firm and sticky.
- Wet your hands and form 50 balls. Roll each one in shredded coconut.
- Refrigerate for at least half an hour before serving. Yum!
If you've got too many left, they can be stored in a freezer and still taste awesome when served.