Coconut Butterballs Food

COCONUT-PEANUT BUTTER OATMEAL BALLS

Steps:

• Stir together the nut butter and honey in a medium bowl. Set aside.
• Place the oats in a food processor or blender and pulse until finely ground. Transfer to the nut butter mixture and stir until thoroughly combined.
• Scoop 1 tablespoon of the mixture at a time with a small portion scoop or a spoon and roll into a ball or log. Transfer to a rimmed baking sheet.
• Place the coconut in a separate bowl or plate and roll each ball in the coconut to completely cover.

COCONUT BUTTERBALLS

Steps:

• Cream butter, sugar and vanilla together.
• Add flour all at once and blend
• Add coconut mixing well.
• Shape into small balls and place on an ungreased cookie sheet.
• Chill 15 minutes.
• Bake at 350°F for 15 minutes or until lightly browned.
• Roll in additional powdered sugar while warm.
• Yield: 3 dozen.

COCONUT BUTTER BALLS

Steps:

• Preheat oven to 350.
• Cream butter, sugar, and vanilla until fluffy.
• Blend flour and salt, stir into creamed mixture.
• If dough is soft, chill until firm enough to shape.
• With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
• Beat egg white with water with a fork.
• Dip dough in egg white mixture, then in coconut.
• Bake on lightly greased baking sheet 15-18 minutes.
• Cookies store well in tightly covered container.

ENERGY BITES

Steps:

• Put pecans in a food processor and blitz to crumbs. Add raisins, peanut butter, flaxseeds, cocoa powder and agave syrup, then pulse to combine.
• Shape mixture into golf ball-sized balls and roll in desiccated coconut to coat. Put in the fridge to firm for 20 mins, then eat whenever you need a quick energy boost.