Three Lily Farm Blog

Forest and Farm to Table

Chocolate Dipped Coconut-Rose Balls

The other day, while doing some work on the land, I was gifted a delicious chocolate Mound like treat made by my friend Kara. It was perfectly coconutty with just the right amount of chocolate surrounding it. Before I had time to ask for the recipe, I was home craving more and came up with this. I added a touch of rose and used coconut butter, which made the filling a bit denser then Kara's.

Feel free to omit the rose and maybe double the batch just for safe keeping! 

Chocolate Dipped Coconut-Rose Balls


For the Filling

  • 1 cup (about 3 ounces) shredded coconut
  • 1/4 tsp vanilla powder
  • 2 Tbsp lucuma powder
  • 2 Tbsp Rapadura
  • 1/4 cup raw honey
  • 1/4 cup coconut butter
  • 1 Tbsp melted coconut oil
  • 4-6 drops rose essential oil
  • pinch of sea salt

For the Chocolate

  • 4 ounces of cacao paste or bakers chocolate (You can even use an organic dark chocolate bar. If so, omit the cacao butter and stevia.)
  • 3/4 ounce cacao butter
  • a pinch or 2 of stevia


  1. Add the shredded coconut, vanilla, lucuma, Rapadura, and salt to a food processor, then pulse to combine. Add the coconut butter, pulse to combine. 
  2. Pour in the honey, melted coconut oil, and rose essential oil. Continue to process until well combined.
  3. By hand or with a scooper, make 12 even balls. Place on a parchment lined baking sheet and once all are rolled, stick in the fridge to cool for 15 minutes and firm up. 
  4. While the coconut mixture cools, melt the cacao paste or bar and in a double boiler over medium heat. Once the paste is melted, stir in the cacao butter and stevia. whisk to incorporate the mixture well. Keep warm.
  5. One by one, drop the coconut rose balls into the chocolate then use a spoon or fork to pick them up, drain out the excess chocolate then lay carefully on the same baking sheet. 
  6. Once all are complete, place back into the fridge to solidify. 
  7. Before serving let them warm up just a bit. Enjoy!