Looking for a SpOoOoKy kid-friendly, healthy Halloween treat? These Coconut Eyeballs are sure to bring a smile and giggle to your little ones!
I’m not sure who’s more excited about Halloween this year, me or my kids. Whenever October rolls around I get way jazzed to make treats like Cookie Dough Bites, Gravestone Brownies and Pumpkin Pie Pop Tarts, so this year I’m adding a spooky new fun dessert to my Halloween sweets list- Coconut Eyeballs.
For the past five or so Halloweens our family has celebrated October 31st at my friend Keri’s house for her annual party. We show up on the doorstep of her “haunted” house along with tons of other families, adults and kids alike dressed up in their costumes and ready to bob for apples, create Halloween arts and crafts, get their palms read by a fortune teller and — of course — eat lots and lots of spooky food before setting out to walk the neighborhood in search of candy! Going to Keri’s is one of those traditions that makes the holiday feel all the more special.
There’s no cooking involved with this recipe, making it an even bigger winner in my eyes (no pun intended). With only 6 ingredients these bite-size treats couldn’t be simpler to make. It’s also one of those recipes you want to get your kids to help you make as they don’t need to look perfect — they should be a bit cracked and spooky looking. All you do is take some of the coconut mixture in your hand, shape it into a circle, press in the dried cherries, refrigerate and…voila. You can make them UP TO a week in advance and keep them in the fridge (I’ve actually already froze a batch 2 weeks ago to get myself ahead for the holiday this year).
For families with food allergies this treat offers the added bonuses of being gluten, nut, dairy and dye-free as well as being vegan.
Keep things simple but fun this Halloween by making a batch of these sweet treats. You won’t be disappointed — and neither will your kids!
- 2 cups unsweetened shredded coconut, divided
- 1 tablespoon coconut oil, in liquid form
- 1/4 cup honey
- 1/4 cup light coconut milk
- kosher salt
- 17 dried cherries
- Place all the ingredients, except cherries into a food processor and run until it forms a paste, about 1 minute.
- Using a 1 tablespoon measure, shape the mixture into small balls. Moisten your hands to prevent sticking.
- Lightly flatten each ball and gently press a dried cherry into the center of each one.
- Place in the refrigerator for 30-60 minutes.
How adorable are those coconut eyeballs! Perfect for a picky preschooler!
These are soooo good! I just ate the last spoonful straight from the processor. I, too, used the finely shredded coconut and it worked out ok for me. I want these to be a winter holiday cookie too so I’ll call them the snowy wreath cookie. 😉
we made these tonight — the boys loves measuring the ingredients and placing the cherries on the eyes. They are taking them to their school parties — thank you!
I made these and they would not thicken up into paste in the processor. I used finely shredded coconut. Is that why? Or should I add more honey?
My little guy (14 months) has all the food allergies this DOES NOT have, so I am thrilled to try this!!! Thank you!
The sharp one!
I can’t tell from the recipe or video – what blade do you use for the food processor? The sharp one or the plastic one that I’ve never used? Will be making these for my Halloween party!
I think you could add a few blueberries to the mixture to add a tint of purplish-blue!
I bet you could puree some fresh blueberries and mix them in to turn your coconut mixture blue. I haven’t made these so I’m not 100% sure what the texture is like but I’d imagine you could press these and use a larger metal snowflake cookie cutter.
Any idea how to modify these to make them like snowflakes for a Frozen-themed party? I like the idea they are heavily allergen-free! Perhaps decorate with blueberries?
So much fun!
I am so excited about a no-cook, allergy-friendly treat, I want to say all the curse words. @#$% @#%^ *&#@!!!!!!!!! My kids are going to freak out.