Chocolate coconut balls are a simple, no-bake dessert that combines the sweet and chewy texture of coconut with the richness of chocolate. Perfect for holidays, parties, or a quick treat, these bite-sized delights are easy to make and sure to impress.
Why You’ll Love This Recipe
- Quick and easy with just a few ingredients.
- No baking required—perfect for a fuss-free dessert.
- Rich, chocolatey coating with a sweet coconut center.
- Ideal for gifting, parties, or a sweet snack.
- Versatile—customize with nuts, flavorings, or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweetened shredded coconut
- Sweetened condensed milk
- Vanilla extract
- Semi-sweet or dark chocolate (melted)
- Optional toppings: chopped nuts, sprinkles, or sea salt
Directions
- Mix the Coconut Filling:
- In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined and the mixture sticks together.
- Shape the Balls:
- Scoop about 1 tablespoon of the coconut mixture and roll it into a ball using your hands. Place the balls on a parchment-lined baking sheet. Repeat with the remaining mixture.
- Chill:
- Refrigerate the coconut balls for at least 30 minutes, or until firm.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate in 20-second intervals, stirring after each, until smooth. Alternatively, melt the chocolate using a double boiler.
- Coat the Balls:
- Using a fork or dipping tool, dip each chilled coconut ball into the melted chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing it back on the parchment-lined sheet.
- Optional Decorations:
- While the chocolate is still wet, sprinkle with chopped nuts, shredded coconut, or sprinkles for decoration.
- Set the Coating:
- Refrigerate the coated balls for another 15-20 minutes, or until the chocolate is set.
- Serve and Enjoy:
- Transfer the chocolate coconut balls to a serving dish and enjoy!
Servings and Timing
- Servings: Makes about 20-25 balls.
- Prep Time: 10 minutes.
- Chill Time: 45 minutes.
- Total Time: 55 minutes.
Variations
- Almond Joy-Inspired: Add an almond to the center of each ball before rolling.
- Dark Chocolate Twist: Use dark chocolate for a less sweet option.
- Minty Coconut Balls: Add a drop of peppermint extract to the coconut mixture.
- Extra Crunch: Roll the finished balls in crushed nuts for added texture.
- Low-Sugar Version: Use unsweetened coconut and sugar-free chocolate for a lower-sugar treat.
Storage
- Room Temperature: Store in an airtight container for up to 3 days in a cool, dry place.
- Refrigeration: Keep refrigerated for up to 1 week for optimal freshness.
- Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
FAQs
Can I use unsweetened coconut?
Yes, but you may need to add a bit of powdered sugar for sweetness.
How do I prevent the balls from sticking to my hands?
Lightly grease your hands with a small amount of butter or oil before rolling.
What type of chocolate is best for coating?
Semi-sweet or dark chocolate works best, but milk chocolate can also be used for a sweeter option.
Can I make these dairy-free?
Yes, use coconut cream instead of sweetened condensed milk and dairy-free chocolate.
Why is my chocolate too thick for coating?
Add 1-2 teaspoons of coconut oil or vegetable oil to the melted chocolate to thin it out.
How do I get a shiny chocolate coating?
Use high-quality chocolate or temper the chocolate for a glossy finish.
Can I use a different filling?
Yes, mix in chopped nuts, dried fruit, or crushed cookies with the coconut for added variety.
Are these gluten-free?
Yes, as long as the chocolate and condensed milk are gluten-free.
Can I make smaller or larger balls?
Absolutely! Adjust the size to your preference and chilling time accordingly.
Can I skip the chocolate coating?
Yes, you can roll the balls in cocoa powder, powdered sugar, or shredded coconut instead.
Conclusion
Chocolate coconut balls are a delightful, no-bake treat that’s simple to make and universally loved. With their sweet coconut filling and rich chocolate coating, these bite-sized confections are perfect for any occasion. Try this recipe today and enjoy a deliciously indulgent snack or dessert!
Print
Chocolate Coconut Balls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 20–24 balls 1x
- Category: Desserts, No-Bake Treats
- Method: Mixing and Dipping
- Cuisine: American
Description
These no-bake Chocolate Coconut Balls are a decadent treat combining rich chocolate, sweetened coconut, and a touch of vanilla. Perfect for holidays, parties, or as a quick dessert, these bite-sized delights are easy to make and always a crowd-pleaser.
Ingredients
- 2 cups sweetened shredded coconut
- 1 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or melting chocolate
- 1 teaspoon coconut oil or vegetable oil (optional, for a smoother chocolate coating)
Instructions
- Prepare the coconut mixture:
- In a large bowl, mix the shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract until a sticky dough forms.
- Shape the balls:
- Scoop out tablespoon-sized portions of the mixture and roll them into balls. Place the balls on a baking sheet lined with parchment paper.
- Refrigerate for at least 30 minutes to firm up.
- Melt the chocolate:
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Stir in the coconut oil for a shiny coating, if desired.
- Dip the coconut balls:
- Using a fork or dipping tool, roll each chilled coconut ball in the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the coated ball back on the parchment paper.
- Set the chocolate:
- Allow the chocolate to harden at room temperature, or place the baking sheet in the refrigerator for 15-20 minutes for faster setting.
- Serve and enjoy:
- Once the chocolate is set, transfer the coconut balls to an airtight container.
Notes
- For added texture, sprinkle shredded coconut on top of the chocolate before it sets.
- These can be stored in the refrigerator for up to 2 weeks.
- Substitute dark chocolate or white chocolate for variety.