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Instructions
Prepare the ingredients.
In a large bowl of a stand mixer, beat the butter until creamy with a paddle attachment on medium speed. Add in Swerve and continue to mix for another minute. Add the heavy cream and vanilla and beat until creamy and smooth. At this point, you can add in your crumbled Ketonia Macaroons and salt to taste. Cover with plastic wrap and chill in the fridge for at least 1 hour.
Once cool and slightly hardened, shape coconut cream into 20 little balls. Lay coconut cream balls on a baking sheet lined with parchment paper and 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 your Lily's chocolate chips. In a microwave-safe bowl or a double boiler, combine your chopped Lily’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. Set on the baking sheet lined with parchment paper to dry. Enjoy! Store in an airtight container in the refridgerator.
Notes
Tip: Use gloves to avoid a chocolatey mess and fingerprints on your chocolate coating.This will make about 40 tsp sized coconut cream balls
Nutrition Facts
Keto Easter Coconut Cream Candies
Serving Size
2 candies
Amount per Serving
Calories
182.33
% Daily Value*
Fat
15.33
g
24
%
Sodium
68.41
mg
3
%
Carbohydrates
26.42
g
9
%
Fiber
8.9
g
37
%
Sugar
0.36
g
0
%
Protein
2.59
g
5
%
Iron
1.77
mg
10
%
Sugar Alcohol
17.1
G
* Percent Daily Values are based on a 2000 calorie diet.