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
Units
Scale
- 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.