• Pulse the coconut in a food processor (or high-powered blender) until it becomes like thick flour. Transfer it to a bowl and add the honey, softened coconut oil and almond extract. Stir the mixture until it becomes a thick paste.

Form Your Balls & Refrigerate

• Squeeze the mixture into about 36 small balls. Of course you can make them whatever size you like. Place the coconut balls in the refrigerator for about 30 minutes to firm up.

Roll Your Balls Through Chocolate

• The easiest way I find to melt chocolate is in the microwave. Place the chocolate in a microwave proof bowl. Microwave in 20-second increments, stirring the chocolate in between each 20-second round until it’s smooth and spreadable.
• Next, lay a sheet of wax paper onto a baking sheet. Remove balls from the fridge – and with a fork, simply roll each one through the chocolate until completely covered. Scoop the ball out, let the extra chocolate drip off and place on the wax paper. Sprinkle a little coconut over the tops of the balls to make them pretty!
• Place the baking sheet with the balls into the fridge & and chill until the chocolate has hardened. Done!
• Store in your fridge and bring them out as you wish!