Coconut Macadamia Collagen Balls

My favorite macadamia butter for this recipe is homemade. It’s incredibly easy to make—simply blend raw macadamia nuts in a food processor for about 3 minutes until smooth and creamy. You can also use a high-quality store-bought macadamia butter if preferred.

Ingredients

• 1 cup + 2 tbsp raw macadamia nut butter
• 1 cup + 2 tbsp Wholesome Wellness Multi Collagen Protein Powder
• ½ cup finely shredded unsweetened coconut (small shred, not flakes)
• ¼ cup ChocZero Keto Honey
  • Add an additional 1 tbsp if you prefer a sweeter treat
• 1 tbsp almond extract
• 1 tbsp vanilla extract
• 3 tbsp coconut milk powder
• ¼ tsp sea salt
• Sesame seeds or additional shredded coconut, for coating

Instructions

1. Refrigerate the macadamia butter for 20–30 minutes before mixing. This helps create a firmer dough that is easier to roll into balls.
2. In a medium mixing bowl, combine the macadamia butter and collagen powder until thoroughly incorporated.
3. Add the keto honey, almond extract, vanilla extract, coconut milk powder, and sea salt. Mix until a uniform dough forms.
4. Fold in the shredded coconut and mix until evenly distributed.
5. Roll the mixture into approximately 10 large collagen balls.
6. Coat the balls in sesame seeds or shredded coconut.
7. Refrigerate for at least 30 minutes before serving.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Serving Tip

These are delicious straight from the refrigerator, but I personally think they’re even better frozen. For the perfect texture, remove them from the freezer about 15 minutes before eating and allow them to soften slightly.