Prepare the ingredients.

In a large bowl of astand mixer, beat thebutteruntil creamy with a paddle attachment on medium speed. Add inSwerveand continue to mix for another minute. Add theheavy creamandvanillaand beat until creamy and smooth. At this point, you can add in your crumbledKetonia Macaroonsandsaltto taste. Cover withplastic wrapand chill in the fridge for at least 1 hour.

Once cool and slightly hardened, shape coconut cream into little balls of your choice of shape and size. Lay coconut cream balls on abaking sheetlined withparchment paperand return back into the fridge. While your coconut balls are cooling and firming back up, about 1 more hour. Right when the coconut cream is hardened you can start melting yourLily's chocolate chips. In amicrowave-safe bowl or a double boiler, combine your choppedLily’s and coconut oil. Melt over low heat or in the microwave in 15-second increments.

Once the chocolate is melted, let cool slightly. One at a time remove coconut cream balls from the fridge and dip them carefully into the melted chocolate. Return chocolate-covered coconut cream to a baking sheet and dip the next one. Repeat until finished. Enjoy!