Coconut Snowballs

These no bake treats offer a lot of flavor in a small package. Coconut is mostly fat with some carbs and a bit of protein; the fat in coconut, unlike in the vast majority of plants, is mostly saturated. Here’s where it gets complicated- saturated fat is not bad, in fact it is necessary because we do need it to make cholesterol to make hormones that keep our metabolism and everything else balanced and in working order. The trick is we do not need too much of it, so no, unfortunately that 36 ounce steak does not get a free pass. Saturated fats get even more complicated when we break down the different types. There is one type in particular, which makes up a large percentage of coconuts’ fat called lauric acid and it is special and beneficial because it has antifungal, antimicrobial, antiprotozoal and antiviral properties. In the body it helps fight off infection and can accelerate healing for those with lighter infections like the flu or more imbedded issues like intestinal imbalances from a Candida albicans overgrowth. I also highly recommend coconut oil for dry skin and hair or minor scrapes, it is my number one year round beauty product.
These snowballs are pretty rich and high in fat so they should be consumed moderately and leftovers can be kept in the fridge for a few days or in the freezer for a few months. If you have any guests coming for holiday events that have dietary restrictions this works for most of them and it is something easy to make that goes a long way in making those picky eaters feel welcome.