Coconut Bombs



A friend linked to a recipe for peppermint patties made with coconut oil yesterday, and it looked interesting.

I was diagnosed with hypothyroid disease about 10 years ago, and one of the things I now do to boost my own metabolism is take four to six tablespoons of coconut oil a day (like this one or this one). 

I commonly melt it in coconut milk, or saute vegetables in it, or spread it on a piece of toast, etc.  I tried ONCE to eat it straight up when I was in a hurry to get out the door, and I totally wretched.  Don't try that.  Don't get me wrong, it can be very good, but not out of the container.

How do I explain my love affair with coconut oil to you?  It has tons of benefits and uses and is basically a miracle food.  Essentially, I love coconut oil like Greek fathers love Windex. 

I threw together my own version of this recipe this morning, making some changes.  I used almond flavoring because I didn't have any peppermint (and almond lends well to coconut too- note- you could also add an almond on top for this version).  I substituted agave for honey, and rather than fully immerse them in chocolate, I used just a dab on the bottom.  I also portioned them to 1T each so it's easy to know how much I'm eating.

Here is the recipe as I received it (this link is actually a version of someone else's version), and my amended version is below.  I made a double batch because this one is small, and plan to make the batch x4 next time because I'll eat a couple every day.  I also changed the name, because these are the bomb.

Coconut Bombs

1/2 cup coconut oil (solid state – firm at temperatures below 76 degrees)
1/4 cup raw honey, agave, or maple syrup
3/4 teaspoon peppermint extract (almond works well too- just about any flavoring will complement the coconut oil)
1/2-1 cup dark or milk chocolate chips, melted and cooled slightly.  You MUST cool it until it's as cool as it can be and still be workable, because it will otherwise instantly melt the coconut oil and the two won't stick together.


1. Combine the coconut oil, honey/agave/maple syrup, and extract in a food processor or blender till silky and smooth.

2. Chill the bowl in the freezer for about 10 minutes, if you'd like (I skipped this step). 

3. Scoop into even balls and place on a wax paper-lined baking sheet.  A small cookie scoop works well for this.  Place these back into the freezer for another 15 minutes until solid.

4. You can now use your hand to quickly press these flat, or keep them in the current shape.  Perfection is not possible or necessary.  Work fast, as your hands will begin to melt the oil.  Transfer back to the freezer to solidify again if needed.

5. Spoon a small amount of chocolate onto the lined baking sheet and place the balls on top. You could also dip the entire ball into the chocolate, or simply drizzle it.

6.  Return to the freezer to set the chocolate.  Keep these stored in the fridge or freezer until ready to serve.