Quinoa Coconut Balls

White quinoa, shredded coconut, egg whites, raw honey, and a pinch of salt. The second batch has a coating of organic Santa Cruz chocolate syrup with a little more shredded coconut. 


  1. 6 tablespoons egg whites (about 3 large eggs)
  2. 1/4 cup raw honey (agave or maple syrup works too)
  3. 1 1/2 cups unsweetened shredded coconut 
  4. 1 cup cooked white quinoa 
  5. 1/3 cup gluten free flour
  6. Pinch of salt


  1. Beat egg whites and honey in a bowl for about 5 minutes. Until egg whites form peaks
  2. Stir in coconut, quinoa, and salt
  3. Cover and put into refridgerator for at least 2 hours
  4. Preheat oven to 325F
  5. Line baking sheet with parchment paper or use a non-stick spray
  6. Fold gluten free flour into coconut mixture
  7. Using an ice cream scooper, mold medium size balls in your hands, pressing the mixture together tightly
  8. Place on baking sheet
  9. Bake for 18-20 mins.
  10. If desire, roll the top of the coconut ball in a bowl of chocolate syrup or melted chocolate and top with fresh coconut shavings. 

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