Low FODMAP Coconut Buckeyes with Toasted Coconut
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Learn more →Ingredients
24 servings
For the toasted coconut
- 1 cup sweetened shredded coconut
For the filling
- 1 ½ cups creamy peanut butter
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups powdered sugar, sifted
For the chocolate coating
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- 1
Spread the shredded coconut in an even layer in a dry skillet over medium heat. Cook, stirring frequently, until the coconut is golden and fragrant, about 3–5 minutes, watching closely as it can brown quickly. Transfer immediately to a plate and let cool completely.
- 2
In a large mixing bowl, beat together the peanut butter, softened butter, vanilla extract, and salt until smooth and combined. Add the sifted powdered sugar in two additions, stirring until a firm, non-sticky dough forms. If the dough feels too soft to roll, refrigerate for 10 minutes.
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