CARAMEL AND MACADAMIA BLISS BALLS
Add macadamia nuts and 1 cup shredded coconut to a food processor and pulse until finely ground. Add cacao butter, EMCT oil, honey, and cinnamon; process until combined. Portion dough using a tablespoon scoop and roll balls in the palm of your hand. Place in a bowl with remaining ¾ cup shredded coconut and roll until the ball is fully coated. Place on a sheet tray; repeat with remaining balls. Refrigerate 30 minutes, or until firm. To store, keep refrigerated in an airtight container for up to 1 week.
Recipe credit: Angela Gaines