Chocolate-Covered Coconut Balls

To make up for the ick factor in yesterday’s post, today I bring to you something truly delicious: chocolate-covered coconut balls. It’s gonna tickle your taste buds, promise.

I was inspired by Chocolate-Covered Katie’s Coconut Butter Melties when making these. However, unlike Katie the queen of coconut butter, the white powdery stuff on it’s own just doesn’t do it for me; in a word: meh. Its buttery bite is so overwhelming it gives me the thirsties like no other.  Not wanting to waste a ridiculously expensive jar of the white gold (10 bucks ain’t no laughin’ matter chil’), I deemed sweetener intervention necessary. Don’t become a baker damsel in distress; fall back to the golden rule toujours toujours: when in doubt, add chocolate.

These are a snap to make and infinitely adaptable to whatever sweeteners you have on hand. They have a delicate tropical flavor that reminds me vaguely of a Mounds bar without the unpronounceable chemicals and animal gook. The melted chocolate coating does its job as–suurprise!–chocolate; you could knock me over with a feather.

Coconut haters in the back, don’t hide! Make these with any other nut butter (mmmm can you say chocolate peanut butter make-out time?) and you’re good to go; just be sure to use less sweetener. I left some of mine un-chocolate covered partially because I ran out of melted chocolate (and was too time-crunched to melt more) and partially because I like them plain jane. Try them nakie at least once to see if your taste buds dig it too.

Chocolate-Covered Coconut Balls

1 1/2 cups coconut butter (available at Whole Foods)
2-3 T apple butter
1-2 T real maple syrup- no fake stuff I beg you
3/4-1 cup semisweet chocolate chips (or any other semisweet dark chocolate)

*These measurements are totally unnecessary as I usually eyeball the ingredients and get on with my life.

Cream together coconut butter, 1 T apple butter, and 1 T maple syrup in a small bowel. Mix thoroughly and taste test. If desired, add an extra 1-2 T of apple butter and 1/2-1 T maple syrup. I like these very sweet so I used the full 3 T of apple butter and 1 1/2 T of maple syrup. Form the mixture into small balls, about a tablespoon each. Place coconut balls on a parchment paper-lined cookie sheet and place in the fridge for at least 15 minutes.

Next, melt your chocolate. I melted the chips in my fancy new stainless steel sauce pan on low heat, but you could also use a double broiler or in short intervals on low heat in the microwave.

The coconut balls should be fairly solid by now so take them out of the fridge. Working quick as can be, dip them in the melted chocolate until fully covered. Don’t worry if you can’t coat them completely because they’ll still be delicious albeit a little ugly (no shame in that). Put in the fridge to set for at least 15 minutes, 10 minutes for the truly impatient. Pop in mouth and devour in bliss!