Paleo lemon coconut balls? Yes, please! Lemon + coconut plus done in less than 30 minutes? Oh, yeah!
I am not a huge chocolate dessert person. I mean, it’s yummy. But if I get to choose, I prefer citrusy desserts. I love lemon bars, but I don’t make them too terribly often.
I love these key lime bars in particular. But, they take a little while.
So these paleo lemon coconut balls—which are grain and dairy free and done in less than 30 minutes—are a great quick, yummy dessert for me. Plus, they have hazelnuts inside, so they are delicious and chock full of protein. Win!
Paleo Lemon Coconut Balls
adapted from Coconut Caramel Macaroons
Makes 12-15
Ingredients
1/2 cup maple syrup
1/4 cup full fat canned coconut milk or cream
1 tablespoon coconut oil, melted
15-20 drops of lemon (vitality) essential oil (I buy mine HERE)
2 cups shredded coconut
1/2 cup hazelnut flour or almond flour
Method
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper or a silicone baking mat.
Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.
To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.
Pulse until the mix is finely chopped and holds together when squeezed into a ball.
Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.
Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.
Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.
Serve cold or at room temperature.
Results
Wow, these paleo lemon coconut balls are super lemony and fantastic. I can’t believe how easy they are, too!
The kids and Mr. Meaty all loved them and they were an easy recipe for the kids and I to make together.
Super win. We’ll be making these many more times and experimenting with new flavors, too.
- 1/2 cup maple syrup
- 1/4 cup full fat canned coconut milk or cream
- 1 tablespoon coconut oil, melted
- 15-20 drops of lemon (vitality) essential oil
- 2 cups shredded coconut
- 1/2 cup hazelnut flour or almond flour
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.
- To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.
- Pulse until the mix is finely chopped and holds together when squeezed into a ball.
- Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.
- Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.
- Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.
- Serve cold or at room temperature.
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