Best 3 Coconut Almond Bombs Recipes
Indulge in a delightful culinary journey with our tantalizing Coconut Almond Bombs, where delicate flavors and textures harmoniously blend to create a symphony of taste. These delectable treats are a perfect balance of sweet and nutty, featuring a crisp coconut crust encasing a soft and chewy almond filling. Each bite offers a burst of coconut and almond flavors, leaving you craving more.
Our recipe collection presents two irresistible variations of this classic dessert. The first recipe introduces the Traditional Coconut Almond Bombs, a timeless favorite that captures the essence of this classic treat. The second recipe unveils a delightful twist with our Chocolate Coconut Almond Bombs, where rich and decadent chocolate enhances the flavor profile, creating a symphony of flavors that will tantalize your taste buds.
Whether you prefer the traditional approach or crave a touch of chocolate indulgence, our Coconut Almond Bombs promise to satisfy your sweet cravings. Embark on this culinary adventure and experience the perfect blend of coconut and almond flavors, all wrapped up in a crispy, golden-brown crust.
CHOCOLATE COCONUT ALMOND FAT BOMBS
These healthy sweet Chocolate Coconut Almond Fat Bombs are a great way to add coconut oil into your diet!
Provided by Willow Moon
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Mix coconut oil, coconut butter, cacao powder, almond extract, vanilla extract, and stevia or erythritol together. If using erythritol: heat in microwave or on stove for 1-2 minutes until erythritol is dissolved. You may want to taste to check that there are no crunchy erythritol crystals.
- Add in crushed slivered almonds, coconut flakes, and cacao nibs. With a tablespoon, fill mini cupcake liners or an ice cube tray, putting 1 tablespoonful in each. Store in fridge.
Nutrition Facts : Calories 72 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 4 g, Sodium 1 mg, Fiber 1 g, ServingSize 1 serving
BOMB POP COOKIES
The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball., Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion., Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND-COCONUT LEMON BARS
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use fresh, unsweetened coconut for the best flavor. You can find unsweetened coconut in the baking aisle of most grocery stores.
- If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are finely ground.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just golden brown around the edges. Overbaking will make them dry and crumbly.
- Let the cookies cool completely on a wire rack before serving. This will help them set and prevent them from falling apart.
Conclusion:
These coconut almond bombs are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you like them plain or dipped in chocolate, these cookies are sure to be a hit. So next time you're looking for a sweet treat, give these coconut almond bombs a try!
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