Introduction

Coconut Chocolate Balls are a delightful no-bake treat combining the tropical sweetness of coconut with rich dark chocolate. These bite-sized goodies are perfect for snacking or sharing at gatherings and require only a few simple ingredients.

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.
Step 3: Place the bowl in the freezer for 10 minutes to firm up the mixture for easier scooping.
Step 4: After chilling, use a cookie scoop to portion the coconut mixture onto a baking sheet lined with parchment paper.
Step 5: Freeze the scooped coconut balls for 60 minutes to harden them.
Step 6: Place the dark chocolate melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, 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. Use a fork to dip each ball into the melted chocolate, roll to coat, and tap off excess chocolate.
Step 9: Set the coated balls on waxed or parchment paper to firm up.
Step 10: Repeat the dipping process with the remaining coconut balls, working in small batches.
Step 11: Store the finished Coconut Chocolate Balls in the refrigerator until ready to serve.

Tips & Variations

For extra texture, add chopped nuts or dried fruit to the coconut mixture before chilling.
Use milk or white chocolate melts instead of dark chocolate to vary the flavor.
If the coconut mixture feels too sticky, chill a bit longer before scooping.

Storage

Keep the Coconut Chocolate Balls in an airtight container in the refrigerator for up to one week. To enjoy, remove them from the fridge about 10 minutes before serving. They can also be frozen for longer storage and thawed in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but you may want to increase the powdered sugar slightly to balance the sweetness, as unsweetened coconut is less sweet.

What if I don’t have a cookie scoop?

You can use a tablespoon or your hands to shape the mixture into small balls. Just be sure to chill the mixture well first to make scooping easier.

Coconut Chocolate Balls Recipe

Print Recipe

★★★★★

5 from 138 reviews

These Coconut Chocolate Balls are a delightful no-bake treat combining shredded coconut, sweetened condensed milk, and powdered sugar, coated in rich melted dark chocolate. Perfect for a quick dessert or a party snack, these bite-sized sweets are easy to prepare and fun to eat.

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

Ingredients

Scale

For the Coconut Mixture

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

For the Coating

3 cups dark chocolate melts

Instructions

Mix Ingredients: Place the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl. Use a hand mixer to beat everything together until fully combined and smooth.
Chill Mixture: Transfer the bowl to the freezer and chill for 10 minutes. This helps the mixture firm up slightly, making it easier to scoop.
Scoop Coconut Balls: After chilling, use a cookie scoop to portion out balls of the coconut mixture onto a baking sheet lined with parchment paper.
Freeze Balls: Place the baking sheet in the freezer for 60 minutes to allow the coconut balls to harden completely.
Melt Chocolate: Put the dark chocolate melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each session until the chocolate is mostly melted. Stop microwaving and stir until smooth and fully melted.
Coat Coconut Balls: Remove 1 to 2 coconut balls from the freezer at a time. Use a fork to dip each ball into the melted chocolate. Lift and gently tap the fork to remove excess chocolate.
Set Coated Balls: Place the chocolate-coated balls on a sheet of waxed or parchment paper to set and harden.
Repeat Dipping: Continue dipping and setting the remaining coconut balls in batches to prevent the chocolate from hardening before dipping.
Store: Once all balls are coated and set, store them in the refrigerator to keep them firm and fresh until serving.

Notes

Make sure the coconut mixture is firm enough before scooping by chilling it well in the freezer.
Use a cookie scoop for uniform size balls to ensure even chilling and coating.
Temper the chocolate properly by stirring off heat to achieve a smooth and shiny coating.
Store the finished coconut chocolate balls in an airtight container in the refrigerator for up to one week.
These treats can be customized with white chocolate or milk chocolate melts if preferred.

Keywords: coconut chocolate balls, no-bake dessert, sweet treats, chocolate coated coconut, easy coconut balls