Chai-Spiced Coconut Macaroon Balls Recipe
Delight in these Chai-Spiced Coconut Macaroon Balls, a perfect blend of warm spices and natural sweetness wrapped in a chewy, moist texture. Made with shredded coconut, almond flour, and a touch of honey or maple syrup, these protein-packed treats are complemented by a luscious drizzle of white chocolate, making them an irresistible snack or dessert for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for melting chocolate and chilling time not included as active cooking)
- Total Time: 40 minutes
- Yield: Approximately 20 macaroon balls
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1½ cups shredded unsweetened coconut
- ½ cup almond flour (or oat flour for nut-free)
- ¼ cup vanilla or unflavored protein powder (optional)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- Pinch of salt (optional, to enhance flavor)
Wet Ingredients
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 2–3 tbsp almond milk (or any milk of choice)
Topping
- ½ cup white chocolate chips, melted (for drizzle or dip)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together shredded coconut, almond flour, protein powder (if using), and all the spices—cinnamon, ginger, cardamom, and cloves.
- Add Wet Ingredients: Pour in honey or maple syrup and vanilla extract. Mix thoroughly; the mixture will initially be crumbly.
- Bring It Together: Add almond milk one tablespoon at a time, stirring until the mixture holds together when pinched. It should resemble a soft, moist dough but not be sticky.
- Form the Balls: Line a tray with parchment paper. Scoop about 1 tablespoon of the mixture per ball, press and roll tightly between your palms, then place on the tray.
- Chill: Refrigerate for 20 to 30 minutes, or until the balls are firm.
- Add the Chocolate: Melt white chocolate chips in 20-second intervals in the microwave, stirring each time. Drizzle or dip each macaroon ball in the melted chocolate, then chill again for 10 minutes to set.
Notes
- For a nut-free version, substitute almond flour with oat flour.
- If you prefer a vegan version, use maple syrup instead of honey and select vegan white chocolate chips.
- Adjust spices to taste for a milder or stronger chai flavor.
- Store macaroon balls in an airtight container in the refrigerator for up to one week.
- Ensure not to add too much almond milk to avoid sticky dough.
