Chocolate Macaroon Protein Balls
Recipe type: Snack
Prep time: 
Total time: 
Yield: 26 balls
  • 1 cup whey protein, chocolate (I used Whey Gourmet)
  • ⅓ cup unsweetened cocoa powder
  • ½ cup coconut butter (I used Artisana Coconut Butter) *could also use natural peanut butter
  • ⅓ cup honey (I used Nature's Hollow Sugar Free Honey)
  • ⅓ cup quick oats
  • ⅓ cup shredded coconut
  • 1 Tbsp milk
  • .
For the Topping
  • ½ cup shredded coconut (toasting is optional)
  1. In a large bowl, mix together the whey protein, cocoa powder, oats and coconut.
  2. Add in the coconut butter, and honey and mix until it starts to form into a dough.
  3. Add the 1 Tbsp of milk and mix. Add slightly more milk as needed to make it roll into a ball easily.
  4. To toast the coconut for the topping, add the ½ cup coconut to a dry skillet pan over medium heat. Stir constantly until it becomes golden brown. Remove from the heat immediately and place in a shallow dish.
  5. Once the toasted coconut is cool enough to handle, take each ball and place in your hand, squeeze the toasted coconut into the ball. I find that simply rolling in the coconut doesn't work as well.
  6. Store balls in an airtight container and keep in the fridge or freezer.
Serving size: 1 ball Calories: 74 Fat: 4.9 g Saturated fat: 3.5 g Carbs: 5.4 g Sugar: 0.7 g Sodium: 24 mg Fiber: 2.3 g Protein: 3.5 g Cholesterol: 5.4 mg
Recipe by Busy But Healthy at