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Coconut fat bombs on a small plate with a bite taken out of one
Whole-Food Desserts · No-Bake Treats

Coconut Fat Bombs

August 17, 2026 Total time: 45 min Makes: 12 fat bombs

These are about as simple as a recipe gets, shredded coconut bound together with melted coconut oil and a touch of honey, pressed into little bites and frozen until firm. No baking, no blending, just stirring one bowl.

They're rich and a little dense, closer to a bite of macaroon than a full dessert, which makes them perfect for the moments you want just a small something sweet and don't want to commit to a whole serving of anything bigger.

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Coconut Fat Bombs

Shredded coconut pressed with coconut oil and a touch of honey into rich, melt-in-your-mouth little bites.

Prep 10 min
Cook No cook
Total 45 min
Yield 12 fat bombs

Ingredients

Instructions

  1. Line a small tray or plate with parchment paper.
  2. In a bowl, stir together the shredded coconut, melted coconut oil, coconut butter, honey, vanilla, and salt until fully combined and the mixture holds together when pressed between your fingers.
  3. Fold in the cacao nibs if using.
  4. Scoop the mixture into 12 tablespoon-sized mounds on the parchment, or press into a mini muffin tin for a more uniform shape.
  5. Freeze for 30 to 45 minutes, until firm.
  6. Store in the freezer or fridge, coconut oil melts at room temperature so these soften quickly outside the cold.

Nutrition (approximate, per serving)

Calories110
Fat10g
Carbs5g
Fiber1g
Sugar3g
Protein1g

Macros are per serving, and a serving here is one of twelve fat bombs. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • If your coconut butter is solid, warm the jar in a bowl of hot water for a few minutes to soften it before measuring.
  • These are meant to be small and rich, a couple at a time is the right portion.
  • Roll in extra shredded coconut before freezing for a little more texture on the outside.

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