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Chocolate Coconut Bombs

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Ummm, pop one of these Chocolate Coconut Bombs into your mouth and let the flavors flood your taste buds.  I gave some of these to my girlfriend Tracy and she confessed to hoarding them and not sharing them with her honey.  Shhhh! We won’t tell on you!  You could easily dress these up by adding different flavored oils to them; orange, peppermint, lemon, whatever flavor is your favorite.

Ingredients for balls:


  1. In food processor combine all ingredients and process until the batter holds together in a ball.  Be careful not to over process or to much of the macadamia nut oils will be released.
  2. Roll 1” balls in the palm of your hands and dip the top 1/2 in the chocolate sauce. See recipe below for the chocolate frosting/sauce.

Chocolate Ganache Recipe

Yield: 1 cup



  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Store in fridge in an air tight container.  This will harden in the fridge.  To soften, allow it to warm up to room temperature.

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2 thoughts on “Chocolate Coconut Bombs

  1. Rhondy says:

    Hello Amie,

    I just came across your recipe for chocolate coconut bombs. They look scrumptious. I would like to make them and take with me as a grab and go “breakfast bite” for a road trip with my family.

    However, (I know… always that however), may I substitute or leave out the dates? As you may recall, I prepare raw dishes for the entire family members who have been helped to overcome health issues by making diet changes to include raw foods while giving attention to food combining approaches. As such what do you suggest I use as replacement for the dates?

    Can you think of another of your wonderful recipes that might work as a morning road trip breakfast and does not require a lot of dehydration time. I must be on the road within 6-7 hours from now.

    Also, do you think the Chocolate Coconut Bombs with the icing will hold up as travel food?

    Amie as always, I think you from the bottom of my heart. You are and have been a blessing to me and my family. May you be allowed to grow in grace.


    • amie-sue says:

      Good morning Rhondy,

      One of the key things that the dates offer in this recipe is that it works as a binder. You could use any other dried fruit if possible with your families diet. Depending on how dry they are, you might need to soak them a little. If you just can’t use any dried fruits, make the recipe as is and process it a little longer. Stop occasionally and pinch the batter to see if it holds together. By releasing more of the natural nut oils, it can help with binding.

      As far as traveling with them… the base itself would do just fine but I worry that the chocolate would not hold up to warmer temps for long periods of time. If it were me, wanting to travel with them… I would put them in some sort of cooling container, even plopping them into a thermos or small cooler.

      It is always a pleasure to hear from you. I hope this helps some. Have a great day, amie sue

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