This recipe really reminds me of the classic condensed milk coconut balls we used to do when we were kids. I decided to give this childhood treat a healthier twist by substituting the coconut milk for the condensed milk, saving us quite a bit of sugar!

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 1 tbsp. Good Earth Oatmeal
  • 1 1/2 tbsp. Good Earth Raw Cacao Powder
  • 1 cup Good Earth Desiccated Coconut
  • 1/2 cup + 1 tbsp. Alpro Barista for Professionals Coconut Milk
  • 1/4 cup Agave or maple syrup
  • 1/4 tsp vanilla extract
  • 1 tsp Good Earth Organic Extra Virgin Coconut Oil
  • 100g vegan dark chocolate of your choice
  • A pinch of pink Himalayan salt


  • Preheat oven to 180 degrees Celsius.
  • Stir all ingredients together.
  • If mixture is not sticky, gently heat on the stove until thick enough to scoop onto a baking tray. (I used a tablespoon, but an ice-cream scooper will make even-sized cookies).
  • Bake on the center rack for 15 minutes. Let cool completely before taking off the tray.
  • Melt some vegan chocolate with a teaspoon of coconut oil, and dip the cookies in the melted chocolate (I wouldn't skip this step!)


This recipe can also be no-bake - instead of baking them in the oven for 15 minutes, you can also pop them in the fridge for a fudgy and gooey treat! These cookies are also kid-friendly as the ingredients are minimally processed and are a healthier alternative to other high-sugared processed snacks. Enjoy!


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