Easy Coconut Peanut Butter Balls (“Zagnut” Balls)

One treat that I eat a few times a week is the freshly-ground honey roasted peanut butter from Earth Fare or Whole Foods. I eat it plain. It’s slightly sweet and so insanely satisfying it makes me want to stand up and clap. I ate some of it today and, for whatever reason, was inspired to add a little flaked coconut to it. I said to myself, “Well, this sounds like a good pairing.” Indeed it was.

As I was eating it, I thought, “Boy does this taste like something familiar.” I couldn’t put my finger on it. Peanut butter? Coconut? Then it hit me: Zagnut bars! I hadn’t had them since I was a child, but the flavor was unmistakable. For those of you who have never had a Zagnut bar, they are (ahem…sugar filled) comprised of a crisp peanut butter center like a Butterfinger or a Clark bar– but is wrapped in toasted coconut instead of chocolate. Another similar candy is another vintage one: the Chick-O-Stick.

I decided to try baking my treat and increasing its sweetness a bit to see what I came up with. What was born was nothing short of amazing! I think you’ll agree. Plus, it takes all of 30 seconds to whip up and only 10 minutes to bake. Can you beat that? I think not!

The texture is not reminiscent of the dense crunchiness of a Zagnut bar, but the flavor certainly is. These can be a bit crumbly, too– but one bite and you will be hooked.

EDIT: You know it’s a big one when you put it in bold! Make these cookies wayyyy better by leaving them out uncovered, overnight. They’ll slightly dry out and become crisp– even more reminiscent of a Zagnut. They are fantastic when left out!!!


Easy Coconut Peanut Butter Balls (Zagnut Balls)


  • 3 T freshly-ground, all natural honey roasted peanut butter
  • 2 T coconut flour
  • 1 T Swerve sweetener (or granulated erythritol or sweetener of choice)
  • 2 T shredded unsweetened coconut
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. xanthan gum
  • 1 egg white
  • Extra shredded coconut for rolling
1. Preheat 325 degrees.
2. Mix together all ingredients aside from the extra coconut for rolling in a small bowl.
3. Shape dough into 1 inch balls and roll them in extra coconut until completely covered.
4. Place the cookies on a lightly greased or parchment lined baking sheet and bake for 7-10 minutes or until light golden brown at the base. Allow to cool for at least 15 minutes on the baking sheet before moving.
5. Move to a cooling rack. The cookies will firm up as they cool, but will remain crumbly. Yum!
Makes 10 cookies.
Nutrition, per cookie: 40 calories, 1 net carb (2 carb, 1 g fiber = 1 net carb), 3g fat, 1g protein 

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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