1 1/2 cups unsweetened shredded coconut
1/2 cup cream cheese
1/3 cup powdered sugar
1/2 tsp vanilla extract
1 cup dark chocolate domes, or dark chocolate chips
1 teaspoon extra-virgin coconut oil
Place the coconut, cream cheese, powdered sugar and vanilla extract in a standing mixer or food processor. Mix until everything is well combined.
Roll dough into your desired size balls, most people like just over 1″. Next, place them on a wax or parchment paper lined cookie sheet and freeze for about one hour.
In a small sauce pan, or double boiler melt the chocolate and coconut oil over medium low heat, stirring constantly.
With a fork dip each ball into the chocolate, covering it completely, let the excess drain off for a few seconds before using a spoon or fork to push it back onto the wax paper.
Once you’ve covered all your coconut balls with chocolate, refrigerate until set. They’re best kept in a airtight container in your refrigerator.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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