Introduction

Coconut Chocolate Balls are a delightful no-bake treat combining the tropical sweetness of shredded coconut with rich dark chocolate. These bite-sized goodies are perfect for satisfying your sweet tooth with minimal effort.

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 blend the ingredients thoroughly until fully combined.
Step 3: Place the bowl in the freezer for 10 minutes to firm up the mixture, making it easier to scoop.
Step 4: After chilling, use a cookie scoop to portion the coconut mixture into balls onto a baking sheet lined with parchment paper.
Step 5: Freeze the scooped balls for 60 minutes to harden.
Step 6: Place the dark chocolate melts in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until mostly melted.
Step 7: Remove from the microwave and stir until the chocolate is completely smooth.
Step 8: Remove 1 or 2 coconut balls from the freezer at a time. Use a fork to dip and roll each ball in the melted chocolate, then tap off excess chocolate.
Step 9: Place the coated balls on waxed or parchment paper to set.
Step 10: Repeat dipping and setting the remaining coconut balls.
Step 11: Store the finished coconut chocolate balls in the refrigerator.

Tips & Variations

Try adding a pinch of sea salt to the chocolate coating for a subtle salty contrast.
You can substitute dark chocolate melts with milk or white chocolate for a different flavor.
Chill the coconut mixture longer if you find it too soft for scooping initially.
For extra texture, mix in chopped nuts or dried fruit with the coconut mixture before chilling.

Storage

Store the coconut chocolate balls in an airtight container in the refrigerator for up to 2 weeks. To enjoy, let them sit at room temperature for a few minutes before serving. They can also be frozen for up to 3 months; thaw in the refrigerator before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut has more moisture and a different texture, which may affect the consistency of the mixture. It’s best to stick with sweetened shredded coconut for this recipe.

What is the best way to melt chocolate for dipping?

Microwaving in short intervals of 20 to 30 seconds while stirring in between helps prevent burning and ensures smooth, even melting.

Coconut Chocolate Balls Recipe

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★★★★★

5 from 147 reviews

Delight in these Coconut Chocolate Balls, a luscious no-bake treat combining sweet shredded coconut, creamy condensed milk, and smooth dark chocolate. Perfect for a quick dessert or a festive snack, these bite-sized delights offer a rich coconut flavor enveloped in a silky chocolate coating.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: About 30 coconut chocolate balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main 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

Combine Ingredients: Place shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl to prepare the base mixture.
Mix Thoroughly: Use a hand mixer to beat the ingredients together until the mixture is smooth and fully blended, ensuring even consistency.
Chill Mixture: Place the mixing bowl in the freezer for 10 minutes. This step firms up the mixture, making it easier to scoop and shape.
Scoop the Mixture: After chilling, use a cookie scoop to form balls of coconut mixture and place them on a baking sheet lined with parchment paper.
Harden the Balls: Put the baking sheet with the coconut balls into the freezer for 60 minutes to allow them to firm up completely before coating.
Melt Chocolate: Place the dark chocolate melts in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until the chocolate is nearly melted.
Smooth the Chocolate: Remove from microwave and continue stirring until the chocolate is fully melted and smooth, ready for dipping.
Dip Coconut Balls: Remove 1 or 2 coconut balls at a time from the freezer. Using a fork, dip each ball into the melted chocolate, rolling to coat evenly.
Drain Excess Chocolate: Lift each dipped ball from the chocolate, gently tap the fork to remove excess coating, then place the coated balls on parchment or waxed paper to set.
Repeat the Process: Continue dipping the remaining coconut balls in batches, ensuring each is fully covered in chocolate and placed to set.
Store Properly: Once all balls are coated and set, store them in the refrigerator to keep firm and fresh until serving.

Notes

Chilling the coconut mixture before scooping helps maintain the shape and prevents sticking.
Melting chocolate slowly in short intervals prevents burning and ensures a smooth coating.
Use parchment or waxed paper when setting the chocolate-dipped balls to prevent sticking.
Store coconut chocolate balls in an airtight container in the refrigerator for up to one week.
For a different flavor twist, try using milk chocolate or white chocolate melts instead of dark chocolate.

Keywords: coconut chocolate balls, no bake dessert, chocolate coated coconut, easy coconut treats, holiday desserts