Best 6 Coconut Butter Balls Recipes

PEANUT BUTTER COCONUT BALLS

Steps:

• In a large bowl, cream the butter, peanut butter until light and fluffy Beat in vanilla. Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. , Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator.

COCONUT-PEANUT BUTTER OATMEAL BALLS

Steps:

• Stir together the nut butter and honey in a medium bowl. Set aside.
• Place the oats in a food processor or blender and pulse until finely ground. Transfer to the nut butter mixture and stir until thoroughly combined.
• Scoop 1 tablespoon of the mixture at a time with a small portion scoop or a spoon and roll into a ball or log. Transfer to a rimmed baking sheet.
• Place the coconut in a separate bowl or plate and roll each ball in the coconut to completely cover.

PEANUT BUTTER, CHOCOLATE & COCONUT BALLS

Steps:

• In a large bowl, cream the butter, peanut butter until light and fluffy. Beat in vanilla.
• Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut.
• Shape into 1-in. balls and place on baking sheets; cover and refrigerate for at least 1 hour.
• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls into melted chocolate; allow excess to drip off.
• Roll in nuts or sprinkles. Place on waxed paper until set.
• Store in an airtight container in the refrigerator.

CHRISTMAS PEANUT BUTTER COCONUT CHERRY BALLS

Steps:

• 1. Using a mixer, combine butter, peanut butter, powdered sugar, maraschino cherries, and coconut.
• 2. Roll in very small balls.
• 3. Put in freezer for several hours or preferably overnight.
• 4. Melt in a double boiler 6 oz chocolate chips and 6 tbsp paraffin.
• 5. Dip frozen balls in and drain over waxed paper on a rack.
• 6. Can double dip if you want. I usually double the cherry mixture and the chips mixture making enough for dipping a double batch. Enjoy!

COCONUT CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Stir confectioners' sugar, peanut butter, and butter together in a bowl using your hands until well mixed. Shape mixture into 1-inch balls and arrange on a waxed paper-lined baking sheet. Freeze peanut butter balls while preparing chocolate shell.
• Melt chocolate chips and coconut oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, until smooth, about 5 minutes. Remove double boiler from heat and set aside for 5 minutes.
• Remove peanut butter balls from freezer and dip each ball into the melted chocolate until evenly coated. Place coated peanut butter balls back on the baking sheet.

COCONUT BUTTER BALLS

Steps:

• Preheat oven to 350.
• Cream butter, sugar, and vanilla until fluffy.
• Blend flour and salt, stir into creamed mixture.
• If dough is soft, chill until firm enough to shape.
• With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
• Beat egg white with water with a fork.
• Dip dough in egg white mixture, then in coconut.
• Bake on lightly greased baking sheet 15-18 minutes.
• Cookies store well in tightly covered container.