Ingredients

The following ingredients have 15 Servings
  • ½ cup unsweetened shredded coconut (toasted)
  • 1 cup unsweetened coconut flakes (toasted)
  • ⅓ cup dry-roasted and salted macadamia nuts
  • 10 large dried Medjool dates

Instruction

  • Toast the shredded coconut (if you haven’t already) in a 300°F oven (or toaster oven) on a parchment lined baking sheet. It should only take 3 to 5 minutes, but keep an eye on the coconut and make sure it doesn’t burn!
  • Set the shredded coconut aside to cool. Now, go toast the coconut flakes the same way as the shredded coconut. Don’t tell anyone, but sometimes, I skip this step and use Dang coconut chips (the lightly salted and unsweetened variety). I told you I’m getting lazy.
  • Remove the pit from each date, and roughly chop up the flesh.
  • Toss the macadamia nuts in a food processor, and pulse until the pieces are the size of rice grains. Don’t go too crazy, though. Remember: we’re not making nut butter today.
  • Transfer the chopped nuts to a large bowl and set aside.
  • Throw the dates into the now-empty food processor bowl, and pulse a few times to roughly chop up the pieces. Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.
  • Add the toasted coconut flakes and pulse until the coconut flakes are incorporated and still chunky.
  • Scrape the mixture into the bowl with the macadamia nuts, and thoroughly combine the ingredients. The result should be a sticky, nutty mass.
  • Pinch off about a tablespoon of the mixture, and rub it between your palms to form a ball. Repeat until you have about 15 balls.
  • Roll the balls in the toasted shredded coconut.