Almond paste coconut chocolate balls

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100 g. almond paste (marzipan), cold and shredded
100 g. shredded coconut
2 tbsp. coconut oil, melted
2 tbsp. coconut sugar
1 egg
1 tsp. vanilla powder or paste
a pinch of sea salt
80 g. dairy-free chocolate

Many Scandinavian desserts contain almond paste (marzipan). I love marzipan and this is the reason to make these tempting coconut balls. Of course, the best marzipan is homemade with no preservatives and no refined sugar. These balls just melt in your mouth. And the combination of coconut and chocolate is marvelous. 




Preheat oven to 160 degrees. Line a large baking sheet with parchment paper.


In a large bowl combine shredded almond paste with coconut. Add in coconut oil, coconut sugar, egg, vanilla powder and sea salt. Whisk together. 


Scoop up the dough and form small balls with your hands. Makes about 18 balls. 


Bake the balls for 12 minutes. Remove from the oven and allow them to cool completely. 


Add chocolate to a saucepan and place over a double boiler on low heat until melted. Allow the melted chocolate to cool a little. Dip in the melted chocolate half of the almond paste balls. Arrange balls over parchment paper and leave them in a cold place or in the fridge until the chocolate hardens. 

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