Start by adding the almond flour, protein powder, shredded coconut, salt, and fresh lemon zest into a medium mixing bowl. Use a whisk or fork to mix thoroughly so everything is evenly combined. This helps the lemon zest release its oils and ensures the protein powder doesn’t clump in the final dough.

Add the almond butter, lemon juice, and your preferred sweetener to the dry mixture. Begin stirring with a spatula or spoon, then switch to your hands if needed. Mix until everything comes together into a soft dough. It should feel similar to cookie dough—moldable and slightly dense.

Check the texture of the dough. If it feels too dry or crumbly, add almond milk ½ teaspoon at a time, mixing after each addition. Stop as soon as the dough holds together when pressed. Be careful not to add too much or the dough can turn sticky.

If the dough becomes too sticky or loose at any point, sprinkle in a very small amount of coconut flour—just enough to bring it back to a rollable consistency. Coconut flour absorbs moisture quickly, so add only a pinch at a time.

Once the dough texture feels right, scoop out small portions using your hands or a small cookie scoop. Roll each portion between your palms to form smooth, round balls. Aim for about 12–16 balls, depending on the size you prefer.

If you want a prettier finish or an extra coconut flavor, roll each ball in a shallow dish of shredded coconut. This gives them a soft, snowy coating and prevents them from sticking together.

Place the rolled balls on a plate or tray and chill them in the refrigerator for 15–20 minutes. This helps the dough firm up, enhances the flavor, and creates a better bite when you eat them.

Once chilled, enjoy immediately or store them in an airtight container. They will stay fresh in the refrigerator for 7–10 days, or you can freeze them for up to 2–3 months for meal prep or quick grab-and-go snacks.