Introduction

Coconut Chocolate Balls are a delightful no-bake treat combining the tropical flavor of coconut with rich dark chocolate. These bite-sized sweets are easy to make and perfect for sharing or enjoying as a quick snack.

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, making it easier to scoop.
Step 4: After chilling, use a cookie scoop to form balls of the coconut mixture and place them on a baking sheet lined with parchment paper.
Step 5: Freeze the coconut balls on the baking sheet for 60 minutes until they are firm.
Step 6: Put the dark chocolate melts into a microwave-safe bowl.
Step 7: Heat the chocolate in 30-second intervals, stirring between each, until mostly melted.
Step 8: Remove from the microwave and stir until the chocolate is completely melted and smooth.
Step 9: Remove 1 or 2 coconut balls from the freezer at a time. Using a fork, dip each ball into the melted chocolate, roll to coat, then tap off any excess chocolate.
Step 10: Place the coated balls on a sheet of waxed or parchment paper and allow the chocolate to set.
Step 11: Repeat dipping with the remaining coconut balls.

Tips & Variations

For extra flavor, add a pinch of sea salt to the coconut mixture or sprinkle a little on the chocolate coating before it sets.
You can substitute semi-sweet or milk chocolate melts for a different taste profile.
To add texture, mix in chopped nuts or dried fruit into the coconut mixture before freezing.

Storage

Store the coconut chocolate balls in an airtight container in the refrigerator for up to 1 week. When ready to enjoy, allow them to come to room temperature for a few minutes for the best texture. They can also be frozen for longer storage; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Yes, but the overall sweetness will be less, so you may want to adjust the powdered sugar quantity to taste.

How do I prevent the chocolate from seizing when melting?

Heat the chocolate slowly in short intervals and stir frequently. Make sure no water comes in contact with the chocolate, as moisture can cause it to seize.

Coconut Chocolate Balls Recipe

Print Recipe

★★★★★

5 from 118 reviews

Delightfully rich and chewy Coconut Chocolate Balls combine sweetened shredded coconut with creamy condensed milk and powdered sugar, then are luxuriously coated in melted dark chocolate. These no-bake treats are freezer-set before being dipped in chocolate, making them a perfect bite-sized dessert for coconut and chocolate lovers alike.

Author: Elias
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

Ingredients

Scale

Coconut 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

Prepare the coconut mixture: In a medium mixing bowl, combine sweetened shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract. Use a hand mixer to beat the ingredients together until fully blended and a uniform mixture forms.
Chill the mixture: Place the bowl in the freezer for 10 minutes to firm up the mixture, making it easier to scoop and shape into balls.
Scoop the 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 the scoops: Transfer the baking sheet to the freezer and freeze for 60 minutes until the coconut balls are firm and hold their shape well.
Melt the chocolate: Place the dark chocolate melts in a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring between each session, until mostly melted. Continue stirring off heat until the chocolate is smooth and completely melted.
Dip the coconut balls: Remove 1 to 2 coconut balls from the freezer at a time. Using a fork, dip and roll each ball in the melted chocolate, then lift and gently tap to remove excess chocolate. Place the coated balls on a sheet of waxed or parchment paper to set.
Finish and store: Repeat dipping with remaining coconut balls in batches. Once coated, store the coconut chocolate balls in the refrigerator until ready to serve.

Notes

Make sure the coconut mixture is well chilled before scooping to prevent sticking.
Work in small batches when dipping to avoid melting the chocolate too much.
Store the finished treats in an airtight container in the refrigerator for up to one week.
Use dark chocolate melts for a rich coating, or substitute with milk or white chocolate if preferred.
To speed up setting, you can place the dipped balls briefly back in the freezer, but do not leave them too long to avoid condensation.

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