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

Joan Donogh
Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Servings 30


  • 2 cups unsweetened coconut
  • 1 cup almond flour
  • 1/4 cup butter melted
  • 1/4 cup coconut oil melted
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 2/3 cup chopped dried cherries
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon shortening


  • Place 2 cups coconut in food processor bowl and process until finely ground. Add almond flour and whirl to combine.
  • Add melted butter, coconut oil, maple syrup and vanilla and process until combined.
  • Add dried cherries and whirl briefly to combine.
  • Refrigerate the mixture until it is firm enough to roll in balls (about an hour).
  • Scoop up a small amount and roll into a ball. I use a small cookie scoop.
  • 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.
  • 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.
  • 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.
  • Refrigerate until firm. Store in the fridge.



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