Toasted Coconut Peanut Butter Balls
These Toasted Coconut Peanut Butter Balls are to die for! Rich peanut butter and toasted coconut are a fantastic combo!
Equipment
- Mixing Bowl
- Baking sheet
- Small saucepan
- Cookie scoop or teaspoon
- Toothpicks or dipping tools
Ingredients
Peanut Butter Balls
- 1 cup confectioners' sugar
- 1 cup graham cracker crumbs
- 2 1/4 cups sweetened coconut toasted, save 1/4 cup to sprinkle on the top
- 1 cup peanut butter smooth
- 1/2 cup butter melted
- 1 tsp vanilla
Coating/Melting Chocolate Dip-Option 1
- 2 cup semi-sweet chocolate chips melted
- 1 chunk wax melted
- 1-2 tbsp vegetable shortening
Coating/Melting Chocolate-Option 2 (Easy!)
- 2 packages Baker's Chocolate
Instructions
Peanut Butter Balls
- Toast the coconut in a preheated oven set to 350 degrees. Evenly spread coconut flakes on a baking sheet, let sit for a minute or two and then stir regularly. The coconut will toast very quickly and will only take about 5-10 minutes. Coconut is done once it starts too lightly brown.
- In a small saucepan, melt the butter.
- In a large mixing bowl add melted butter, graham cracker crumbs, peanut butter, confectioners' sugar, toasted coconut and pure vanilla extract. Mix together until combined.
- Use a small cookie scoop and gather up some of the mixture. Use your hands to roll into roughly a 1-inch ball.
- Place on a baking sheet line with parchment paper. Chill for about 20-30 minutes.
Coating/Melting Chocolate Dip-Option 1
- In a small saucepan, over low-medium heat melt a chunk of wax (you can omit this step but the wax adds a nice shine to the chocolate coating).
- Add chocolate chips and stir until melted and smooth.
- If chocolate mixture is too thick, add 1-2 tablespoons of vegetable shortening to thin out the chocolate. Mix until smooth.
Coating/Melting Chocolate-Option 2 (Easy!)
- Melt Baker's chocolate in a small saucepan over low-medium heat, mix until smooth.
Dipping the Peanut Butter Balls
- Place a toothpick into the peanut butter ball and swirl around in the chocolate. Let the excess chocolate drip off into the pan.
- Place coated ball onto the parchment paper. Smooth out the top using the toothpick.
- Sprinkle some toasted coconut on the top before the chocolate dries. In addition, you can drizzle on additional chocolate, white chocolate, sprinkles, etc.
- Refrigerate for 20-30 minutes, serve and enjoy! Store in an airtight container in the refrigerator.
- To freeze, store in an airtight container placing wax paper between layers, for up to 3 months.
