Prep the dates: If your dates feel firm, soak them in warm water for 5–10 minutes, then drain and pat dry. Soft dates blend better and help the mixture stick.

Pulse the dry base: Add macadamias, oats, and salt to a food processor. Pulse 6–8 times until the nuts are coarsely ground—like sandy crumbs with tiny chunks. Avoid over‑processing into a paste.

Add the flavor: Add the dates, shredded coconut, vanilla, and chia or flax. Pulse until the mixture starts clumping. You should be able to pinch it and have it hold together.

Adjust texture: If the mixture is crumbly, add 1 tablespoon melted coconut oil and pulse. If you want it sweeter or stickier, add the maple syrup. Pulse again. You’re aiming for a dough that forms a ball when pressed.

Fold in extras: If using chocolate chips, lime zest, or spices, sprinkle them in and pulse 1–2 times or stir by hand to keep some texture.

Roll the balls: Scoop about 1 tablespoon of dough per ball. Roll between your palms into 1 to 1.5‑inch balls. For a cleaner surface, lightly oil your hands.

Coat with coconut (optional): Roll each ball in extra shredded coconut. It adds a pretty finish and keeps them from sticking.

Chill to set: Place the balls on a plate or tray and chill for 20–30 minutes. They’ll firm up and hold their shape better.

Serve: Enjoy straight from the fridge, or let them sit at room temperature for 5 minutes if you prefer a softer bite.