Coconut Bites, with Cranberries and Chocolate

Summer has arrived in full force, temperatures are rising, and (if you’re like most people I know) the last thing you want to is bake a cake, or cookies, or ANYTHING… But then there’s that nagging little itch for something sweet… What to do? What to do?

Don’t worry, I’ve got you covered.

Coconut Balls, with Cranberries and Chocolate

Theses melt in your mouth nuggets are quick, easy, and no-bake, making them a great kitchen project if you have a budding little chef who’s looking to help out. For those with allergen concerns, they are free of dairy, nuts, eggs, soy, and gluten… Oh, and did I mention that they’re dangerously addictive? Seriously, I ate the whole batch myself!

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.


Coconut Balls, with Cranberries and Chocolate

Recipe Type: dessert
Makes: approx. 16 balls

Coconut Balls, with Cranberries and Chocolate

Quick, easy, and dangerously addictive.


  • 2/3 cup Quick Oats* (not instant)
  • 1/2 cup Coconut Butter, melted (not coconut oil)
  • 1/4 cup Maple Syrup
  • 1/2 cup Dried Cranberries, chopped
  • 1/2 cup Semi-Sweet Chocolate Chips**, chopped
  • 1/4 cup Unsweetened Shredded Coconut



Line a cookie sheet with wax paper.

In a large bowel, stir together the coconut butter and maple syrup. Add the oats, cranberries, and chocolate chips. Stir until combined.

Scoop a generous tablespoon, roll into a ball, roll in shredded coconut, and place on lined cookie sheet. Repeat with the rest of the mixture.

Chill for about 30 minutes, until firm. Best served at room temperature.

I stored them tightly covered, at room temperature for 5-7 days.


*Check oatmeal for gluten contamination, if it is a concern. Bob’s Red Mill makes a gluten-free oatmeal.
**Check chocolate chips for dairy and soy, if they are a concern. Enjoy Life is a good allergen free brand.







10 thoughts on “Coconut Bites, with Cranberries and Chocolate

    1. Starr

      I hope everyone enjoys them! Remember to give them a little time to rest (so the oatmeal can absorb some of the oil)… I’d love to know what you think.

      1. healthyeatingeveryday

        Everyone loved them, they disappeared too quickly and people asked for more. I made another batch and ran out of cranberries so I used dried pineapple and mango bits it was very good too. I think just about any fruit would work wonderfully. This is my go to recipe now for quick snacks. Thanks again

      2. Starr

        That’s wonderful! I’m so glad to hear they were a hit 🙂 … I was thinking that too, about using other fruits. It’s such a versatile recipe… Thank you for giving them a try 🙂

  1. Trish Stroble

    Hi! It’s hot, humid summer here, and I’d love to make these for a “bake” sale. But I don’t have coconut butter & no time to dash out for some. Any substitutions? Maybe peanut butter? (With a warning for those with peanut allergies?) Thanks!

    1. Starr @ The Misfit Baker

      I haven’t tried these with anything but coconut butter so I really can’t say how anything else would work, and I’d hate to waste your time and ingredients. That being said, if I had to try substituting it with anything, I would choose peanut butter, but not the “natural” kind (I think it would be too runny). Use the kind that is stable at room temperature.

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