Introduction

Coconut Chocolate Balls are a delightful no-bake treat combining the tropical flavor of sweetened coconut with rich, smooth chocolate. These bite-sized sweets are perfect for satisfying your chocolate cravings with an easy, fun-to-make recipe.

Coconut Chocolate Balls Recipe - Recipe Image

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
3 cups dark chocolate melts

Instructions

Step 1: In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract.
Step 2: Use a hand mixer to beat the mixture until fully combined and smooth.
Step 3: Place the bowl in the freezer for 10 minutes to firm up the mixture slightly, making it easier to scoop.
Step 4: After chilling, use a cookie scoop to form balls of the coconut mixture and place them onto a baking sheet lined with parchment paper.
Step 5: Freeze the coconut balls on the baking sheet for 60 minutes, allowing them to harden.
Step 6: Once firm, place the chocolate melts in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until mostly melted.
Step 7: Stop heating and stir until the chocolate is completely melted and smooth.
Step 8: Remove 1 to 2 coconut balls from the freezer at a time. Using a fork, dip each ball into the melted chocolate, roll to coat evenly, then lift and gently tap off excess chocolate.
Step 9: Place coated balls on waxed or parchment paper to set.
Step 10: Repeat the dipping and setting process with the remaining coconut balls in small batches.
Step 11: Once all are coated and set, store the coconut chocolate balls in the refrigerator.

Tips & Variations

For extra flavor, add a pinch of sea salt or a dash of cinnamon to the coconut mixture before chilling.
Swap dark chocolate melts for milk or white chocolate to suit your taste preferences.
Try rolling the balls in chopped nuts or toasted coconut before the chocolate sets for added texture.

Storage

Store the coconut chocolate balls in an airtight container in the refrigerator for up to two weeks. For best texture, allow them to sit at room temperature for a few minutes before serving. You can also freeze them for longer storage; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Yes, but the balls will be less sweet. You may want to increase the powdered sugar slightly to balance the flavor.

How do I prevent the chocolate from melting while handling the coconut balls?

Work quickly and keep the coconut balls cold in the freezer until just before dipping. If the chocolate starts to harden, gently reheat it in short bursts.

Coconut Chocolate Balls Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

These Coconut Chocolate Balls are a delicious no-bake treat combining sweet shredded coconut and condensed milk, coated in smooth melted dark chocolate. Perfect as a quick dessert or snack, they offer a rich and creamy texture with a delightful chocolate shell.

Author: zara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 25 minutes
Yield: Approximately 24 balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base Mixture

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract

Chocolate Coating

3 cups dark chocolate melts

Instructions

Combine Ingredients: Place coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.
Mix: Use a hand mixer to beat together until fully combined and smooth.
Chill Mixture: Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
Scoop Balls: After chilling, use a cookie scoop to form balls of the coconut mixture onto a baking sheet lined with parchment paper.
Freeze Balls: Place the baking sheet with coconut balls into the freezer for 60 minutes to harden.
Melt Chocolate: Place the chocolate melts in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is mostly melted.
Stir Chocolate: Stop heating and continue stirring until the mixture is fully melted and smooth.
Dip Balls: Remove 1 to 2 coconut balls at a time from the freezer. Using a fork, dip and roll each ball in the melted chocolate. Lift from the chocolate, tap off excess, and place on waxed or parchment paper to set.
Repeat Dipping: Continue dipping the remaining coconut balls in batches of 1 to 2 and setting them on parchment paper.
Store: Once coated, store the coconut chocolate balls in the refrigerator until ready to serve.

Notes

Ensure the chocolate melts are cooled slightly but still liquid before dipping to get a smooth coating.
Work quickly while dipping to prevent the balls from warming and softening too much.
Refrigerate leftovers for up to one week for best freshness.
You can substitute milk or white chocolate melts if preferred.
Freezing helps to firm the coconut balls for easier handling and cleaner dipping.

Keywords: Coconut chocolate balls, no-bake dessert, sweet coconut treats, easy chocolate balls, holiday snack