Coconut Peppermint Patties

If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.

Coconut Peppermint Patties

  • Servings: 12–15
  • Time: 20 minutes active; 2+ hours inactive
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (160 g) unsweetened shredded coconut*
  • 1 Tbsp. (12 g) coconut oil
  • 2–3 Tbsp. (30–45 ml) maple syrup*
  • 2 Tbsp. (30 ml) unsweetened coconut milk
  • 1/2 tsp. (2.5 ml) vanilla extract
  • 1/8 tsp. (750 mg) salt
  • 2–4 drops peppermint essential oil (or 1–2 drops cinnamon essential oil)
  • Organic dark chocolate

Instructions:

  1. Place 1 cup (92 g) shredded coconut and 1 Tbsp. (12 g) coconut oil in a food processor; blend on high speed, scraping down the sides as needed, until the mixture resembles a butter consistency.
  2. Add the maple syrup, coconut milk, vanilla extract, salt, and peppermint essential oil; blend again until combined.
  3. Add 3/4 cup (68 g) shredded coconut, and continue processing until combined.
  4. Press the coconut mixture into a silicone mold. If you don’t have a silicone mold, you can also shape the coconut mixture into 1″ balls, bars, or patties, or press into a small cookie cutter and set on a plate.
  5. Place in the refrigerator until firm (preferably overnight).
  6. Once the coconut mixture has firmed up, melt the dark chocolate in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
  7. When the chocolate is melted, dip each coconut shape into the chocolate. Allow the chocolate to harden by placing the pieces back in the refrigerator for 5–10 minutes.
  8. Store in the refrigerator for up to 1 week.

*Note: If you use sweetened shredded coconut, omit the maple syrup and add just a little more coconut milk.

Lemon Coconut Crisps

These little cookies are super cute and delicious! They are sure to be a hit with anyone who tries them! The recipe is also really easy and fun to make with kids.

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Lemon Coconut Crisps

  • Servings: 2–3 dozen
  • Time: 45 minutes
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup (100 g) sugar
  • 1/2 tsp. (2.5 ml) vanilla
  • 5–8 drops lemon essential oil
  • 1 cup (120 g) flour
  • 2/3 cup (57 g) shredded coconut

Instructions:

  1. Preheat the oven to 325° F. (165° C.).
  2. Cream together the butter, sugar, vanilla, and lemon essential oil.
  3. Gradually add the flour.
  4. Mix in the shredded coconut.
  5. Roll out little balls about the size of a walnut, and place on an ungreased cookie sheet.
  6. Flatten balls with the bottom of a glass dipped in flour (a fork also works, but will leave a mark).
  7. Bake for 20 minutes or until golden brown.