If sunshine had a flavor, I’m convinced it would taste something like these Lemon Coconut Bliss Balls. They’re bright, zesty, and just the right amount of sweet. I always keep a batch in the fridge for quick snacks, lunchbox treats, or that 3 p.m. need-a-little-something moment. Come on, let’s roll our way into snack magic!
Why You’ll Love This Recipe
These bliss balls came to life during one of those “what can I make with what’s in my pantry?” afternoons. The first bite reminded me of lemon bars and coconut macaroons in the best way—but no oven required!
- No-bake & ready in minutes
- Perfect balance of tangy and sweet
- Gluten-free and vegan friendly
- Freezer-friendly for longer storage
- Great for snacks, lunchboxes, or even party platters
Ingredients Breakdown
Essentials
- 1 cup shredded unsweetened coconut
- 1 cup almond flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- Zest of 1 lemon
- 2 tablespoons lemon juice (fresh is best!)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Pro Tips
- If using sweetened coconut, reduce maple syrup slightly to balance the sweetness.
- Meyer lemons bring a slightly sweeter, floral note—totally worth a try!
- Don’t skip the zest—it packs a punch of lemony flavor way beyond the juice.
Step-by-Step Instructions
- In a mixing bowl, combine almond flour, shredded coconut, and lemon zest.
- Stir in the maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt. Mix until fully combined and the dough holds together when squeezed.
- Using a tablespoon or small cookie scoop, form into 1-inch balls and roll between your palms.
- If desired, roll each ball in extra shredded coconut for a pretty finish.
- Place the bliss balls on a parchment-lined plate or tray. Chill in the fridge for at least 20 minutes to set.
- Store in an airtight container in the fridge for up to one week or freeze for up to 2 months.
Chef’s Tips and Tricks
- If the mixture feels too wet, add a bit more almond flour; too dry, add a splash more lemon juice or coconut oil.
- A food processor makes mixing even easier and helps bind everything more evenly.
- Chill the mixture for 10 minutes before rolling if it’s too soft to handle.
Recipe Variations and Serving Suggestions
- Add 1 tablespoon chia seeds for a nutrient boost.
- Swap maple syrup for honey if not vegan.
- Stir in a tiny pinch of turmeric for a vibrant golden hue (and anti-inflammatory bonus!).
- Serve on a dessert board with berries and dark chocolate for a no-fuss sweet platter.
- Dress ‘em up with a drizzle of white chocolate for a fancy finish.
FAQs
Can I make these nut-free?
Yes! Swap the almond flour for oat flour or ground sunflower seeds for a school-safe version.
Do these need to stay refrigerated?
They hold up at room temp for a few hours, but I recommend storing them in the fridge to keep their shape and freshness.
Can I double the batch?
Absolutely—and I often do. They freeze beautifully, so you’ll always have a healthy treat on hand.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup shredded unsweetened coconut
- 1 cup almond flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- Combine almond flour, coconut, and lemon zest in a bowl.
- Mix in maple syrup, coconut oil, lemon juice, vanilla, and salt until dough forms.
- Roll into balls and, if desired, coat in additional coconut.
- Chill for 20 minutes to set.
Nutrition: 120 calories per serving
Did you try these Lemon Coconut Bliss Balls? Leave a comment below to let me know what you think—and don’t forget to tag @thekitchensaid if you share them on Instagram. I love seeing your kitchen magic!
