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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

Peanut Butter Coconut Balls

By Kate Miller

It can be nerve wracking trying to make snacks for my twins. One of them loves peanut butter while the younger one is crazy about coconut and chocolate. So I thought why not combine these three ingredients and make peanut butter coconut balls.

I like the fact that this cookie recipe is virtually mess-free and so versatile; you can be really creative by varying the ingredients. You can use oats in place of graham cracker crumbs, if you want healthy and low fat snacks.

Since this is a no-bake recipe, these cookies make a great cooking project for the kids during the holidays, on a rainy afternoon or any time of the year. Very easy, full of fun and super yummy results! But be warned, it's hard to stop the kids to just one cookie!

Peanut Butter Coconut Balls Recipe

Ingredients:

½ cup butter, softened

½ cup crunchy peanut butter

1 tablespoon vanilla extract

2 cups confectioners' sugar

1 cup graham cracker crumbs*

1 cup chopped walnuts

¾ cup flaked coconut

1½ cups semisweet chocolate chips

2 teaspoons shortening

Sprinkles or chopped nuts of your choice

How to make peanut butter coconut balls

Cream the butter with peanut butter and vanilla, in a large mixing bowl. Pour in confectioners' sugar.

Add cracker crumbs, walnuts and coconut.

With the help of a tablespoon, shape into 1-inch balls. Place on baking sheets, cover and refrigerate for at least 1 hour.

Meanwhile, place chocolate chips in a glass bowl, and stir in shortening. Microwave until melted, stirring every 15 seconds.

Stick a toothpick int each ball and dip into melted chocolate, shaking off the excess. Then, roll them in nuts or sprinkles to coat. Place on waxed paper until set.

Store the cookies in an airtight container in the refrigerator. Makes about 40.

*You can also use rice krispies

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