Paleo Donkey Balls

“Once upon a time, the Kona Nightengale carried freshly harvested macnuts (macademia nuts) from the fertile volcanic hills. An uncracked Hawaiian macnut looks much like a ball. Men processing the macnuts would laugh and say, ‘Here come the Donkey Balls.’ And so began a tale of two balls.”* 

This candy is infamous throughout the Hawaiian islands. You can order it online, or here is an easy recipe for you to make right at home.

Ingredients:

1 2/3 cups shredded coconut flakes, divided
1/2 cup coconut oil
2 tablespoons agave nectar

1 1/2 cups dark chocolate chips, divided
1 oz. Valhrona chocolate, or other chocolate bar (for tempering)

In addition to the ingredients, you will need a candy thermometer.

Directions:

1. Preheat oven to 300 degrees F. Toast 2/3 cup of the coconut flakes for about 10 minutes, or until they are slightly browned. Put toasted flakes in a small bowl.

2.  Mix remaining 1 cup shredded coconut flakes, coconut oil, and agave nectar in a bowl, kneading by hand to mix well. Put in the fridge for 10 minutes.

3. Cut parchment paper to fit over a plate. When the coconut mixture is firm enough, roll into balls, about 1 tablespoon each. Place the balls on the parchment paper, and put in freezer for 10 minutes.

4. Put 2 inches of water in a saucepan and place a wider metal bowl on top to make a double boiler. When the water boils, put 1 cup of the chocolate chips in the metal bowl and melt the chocolate, stirring constantly, heating it to a temperature of 105 degrees F.

5. Add the rest of the chocolate chips and chocolate bar to the melted chocolate. Stir briefly, then take the bowl off of the boiling water.  Mix until all the chocolate is melted and the temperature has cooled down to about 82 degrees. The chocolate is “tempered” (blended well, good color, and will have a crunchy bite) when it has a glossy sheen.

6. When the filling in the freezer is firm, dip each coconut ball into the 82 degree chocolate.  Roll each one around with 2 forks to cover all sides with chocolate, and then roll the balls in the toasted coconut flakes. Lift each ball with the forks back onto the parchment paper.  When all the pieces are covered, put them back in the freezer for 10 minutes.

8. The chocolates are now ready to serve. Keep in the refrigerator, and store in the freezer after a few days.

Makes about 12 - 15 balls.

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*http://jessieonajourney.com/donkey-balls-big-island-hawaii/