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Samoa Cookie Protein Balls

Chewy, chocolate-coated protein bites inspired by Samoa cookies with toasted coconut and a hint of sea salt.
Prep Time1 hour 15 minutes
Total Time1 hour 15 minutes
Servings: 12 protein balls

Ingredients

  • 1/4 cup shredded coconut plus 3 tablespoons, divided; for toasting and topping
  • 1/2 cup creamy almond butter
  • 3 tablespoons pure maple syrup
  • 2 large Medjool dates pitted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup old fashioned rolled oats
  • 1 scoop vanilla protein powder or unflavored
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chia seeds
  • 1 tablespoon mini chocolate chips
  • flaky sea salt for sprinkling on top
  • 1/2 cup chocolate chips
  • 1/2 teaspoon coconut oil

Instructions

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the shredded coconut in an even layer.
  • Toast the coconut for about 5 minutes, stirring once, until lightly golden. Remove and let cool completely.
  • In a food processor, combine the almond butter, maple syrup, pitted dates, vanilla, oats, protein powder, and kosher salt. Process until a cohesive, slightly sticky dough forms.
  • Transfer the mixture to a bowl and stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips until evenly distributed.
  • Portion the mixture into approximately 12 balls using about 1 tablespoon per ball, rolling them between your palms to form smooth spheres.
  • Place the remaining 3 tablespoons toasted coconut, chocolate chips, and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until the chocolate is fully melted and smooth.
  • Line a tray with parchment paper. Dip the bottom of each ball into the melted chocolate and set on the prepared tray, then drizzle or spoon more chocolate over the tops.
  • Immediately sprinkle the tops with the remaining toasted coconut and a pinch of flaky sea salt.
  • Refrigerate the balls for about 1 hour, or until the chocolate is set. Serve chilled.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Food Processor
  • small bowl
  • Measuring cups and spoons
  • Microwave-safe Bowl
  • tray

Notes

  • If dates aren’t soft, soak them in hot water for 10 minutes before using.
  • Keep toasted coconut divided: part in the mixture, part for topping.
  • Press and roll firmly to form compact balls.
  • Use parchment-lined tray to prevent sticking while chocolate sets.
  • Chill until chocolate is fully hardened before serving.