Almond Coconut Chocolate Cookie Balls

Vegetarian
Gluten Free
Health score
2%
Almond Coconut Chocolate Cookie Balls
45 min.
36
113kcal

Suggestions


Indulge your sweet tooth with these delightful Almond Coconut Chocolate Cookie Balls, a perfect treat for anyone seeking a vegetarian and gluten-free dessert. With a rich combination of flaked coconut, creamy sweetened condensed milk, and decadent unsweetened chocolate, these cookie balls are not only easy to make but also incredibly satisfying. Each bite offers a delightful crunch from the whole almonds nestled on top, making them a perfect snack for any occasion.

Whether you're hosting a gathering or simply craving something sweet, these cookie balls are sure to impress. They come together in just 45 minutes, allowing you to whip up a batch quickly and effortlessly. Plus, with only 113 calories per cookie, you can enjoy them guilt-free! The balance of flavors and textures in these treats will have your friends and family coming back for more.

So, gather your ingredients and get ready to create a batch of these irresistible Almond Coconut Chocolate Cookie Balls. They are not just a dessert; they are a celebration of flavors that will leave everyone wanting seconds. Perfect for sharing or savoring all to yourself, these cookie balls are a must-try for any dessert lover!

Ingredients

  • cups coconut or flaked
  • pinch salt 
  • 14 ounce condensed milk sweetened canned
  • ounce chocolate unsweetened
  • teaspoon vanilla extract 
  • cup almonds whole

Equipment

  • baking sheet
  • baking paper
  • oven
  • double boiler

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
  3. Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt.
  4. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
  5. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily.
  6. Remove from oven and cool.

Nutrition Facts

Calories113kcal
Protein7.97%
Fat62.16%
Carbs29.87%

Properties

Glycemic Index
1.97
Glycemic Load
3.69
Inflammation Score
-1
Nutrition Score
3.8278261053821%

Flavonoids

Cyanidin
0.1mg
Catechin
1.06mg
Epigallocatechin
0.1mg
Epicatechin
2.26mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.1mg
Kaempferol
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:113.35kcal
5.67%
Fat:8.34g
12.82%
Saturated Fat:5.32g
33.24%
Carbohydrates:9.01g
3%
Net Carbohydrates:7.1g
2.58%
Sugar:6.72g
7.47%
Cholesterol:3.75mg
1.25%
Sodium:18.13mg
0.79%
Alcohol:0.04g
100%
Alcohol %:0.2%
100%
Protein:2.4g
4.81%
Manganese:0.35mg
17.59%
Fiber:1.91g
7.65%
Copper:0.15mg
7.5%
Vitamin E:1.07mg
7.15%
Phosphorus:67.9mg
6.79%
Magnesium:25.13mg
6.28%
Vitamin B2:0.1mg
5.88%
Selenium:3.23µg
4.62%
Calcium:45.44mg
4.54%
Iron:0.68mg
3.76%
Potassium:121.72mg
3.48%
Zinc:0.52mg
3.48%
Vitamin B1:0.02mg
1.64%
Vitamin B6:0.03mg
1.64%
Vitamin B5:0.16mg
1.61%
Vitamin B3:0.23mg
1.16%
Folate:4.04µg
1.01%
Source:Allrecipes