These Chocolate Coconut Balls are a delicious and easy no bake dessert made with sweetened condensed milk and shredded coconut dipped in a chocolate layer. They are a wonderful party dessert for any special occasion and a must-make for the holiday season.
Need more no bake recipe ideas? These Peanut Butter Bars are another perfect sweet treat. Or whip up a batch of this Christmas fudge or these Chocolate Peanut Clusters, both are so good you might want to make a double batch.
Table of contents
Easy Coconut Balls Recipe
What I love about these old-fashioned coconut chocolate balls is they are so quick to make with simple ingredients. The coconut mixture melts in your mouth.
You will find these taste very similar to a Mounds candy bar. Add an almond and milk chocolate and you have the flavor of Almond Joy candy bars. They are also fabulous with macadamia nuts in the center!
This is also a great recipe to box up as gifts to friends and neighbors along with these easy Oreo Balls or Butterfinger Balls.
Ingredients/shopping list
Shredded coconut – Use desiccated coconut or pulse the shredded coconut in the food processor a few times until it is broken up into small pieces. I use unsweetened coconut but you can use sweetened coconut flakes depending on the amount of sweetness you’d like.
Powdered sugar – If your powdered sugar has clumps, run it through a strainer first to help get a creamy texture.
Sweetened Condensed Milk – This is super thick, creamy, and sweet. The perfect component to make the coconut mixture sensational.
Coconut Oil – The coconut oil is divided, so you will only use a portion so make sure to follow the directions.
Dark Chocolate Chips and Chocolate Bark – I used dark chocolate chips and chocolate bark. The two worked great for getting a nice shell on the coconut balls.
Variations/ Substitutions
1. Use milk chocolate instead of dark chocolate. Or even semi-sweet chocolate chips or white chocolate.
2. Dust the top of each ball with a few flakes of sweet coconut or drizzle with leftover chocolate for decorating.
3. Add an almond in the center of the coconut center. Then dip in chocolate.
4. Add ¼ teaspoons of vanilla extract or almond extract to add another layer of flavor to the coconut flavor.
5. Instead of coconut oil you can use a tablespoon shortening.
6. Sprinkle with sea salt to enhance the flavors of the chocolate and coconut.
7. Sprinkle with festive sprinkles for holiday treats.Do this instead (ie ingredient: explain which is best then list alternatives.
How to Make These Coconut Truffles
Step 1 – Line rimmed baking sheet with parchment paper or wax paper.
Step 2 – In a large bowl, add in the shredded coconut and powdered sugar and mix together thoroughly.
Step 3 – Then add in the condensed milk and half of the melted coconut. Mix well to combine.
Step 4 – Next, use a small cookie scoop to make the 1-inch balls and place the small balls of coconut on the baking sheet.
Step 5: Place the cookie sheet in the freezer for at least 45 minutes for them to set.
Step 6: Melt the chocolate as directed in the recipe card below.
Step 7: Dip each of the coconut candy balls in the chocolate mixture and let the excess chocolate drip off. Then place them back on the parchment paper. Drizzle with additional melted chocolate or sprinkle with additional coconut flakes, sea salt or holiday sprinkles now if you’d like.
Step 8: Place the baking tray with the finished coconut balls back in the refrigerator to chill completely for about 15 minutes.
Tips
- Use a cookie scoop for evenly shaped coconut balls. I used a 1-inch cookie scoop for these.
- If you don’t want to melt the chocolate in the microwave, you can also use a double boiler or place the chocolate in a glass bowl and place it in a small saucepan with just enough water to surround the bottom of the bowl. Be very careful not to get any water droplets in the chocolate as it melts or it will seize and harden.
- If you use a whole almond for the center press the coconut around the nut to make sure it stays in the center. This takes a little bit more work but is delicious.
- Work as quickly as possible when scooping the coconut filling. If it becomes too soft, place it back in the freezer to chill again for several minutes.
- Reheat the chocolate for 15-20 seconds if it begins to harden being careful not to overheat.
FAQ’s
Room Temperature – Make sure to store them in an airtight container. They can store on the counter at room temperature for up to a week.
Refrigerate – Or you can refrigerate these little coconut balls for up to two weeks. Storing the balls in the refrigerator will extend the shelf life.
You can freeze the coconut balls for up to 2-3 months. Store in an airtight container or plastic zip closure freezer bag. Thaw on the counter or in the refrigerator.
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Chocolate Coconut Balls
Ingredients
- 4 cups shredded coconut
- 1 cup powdered sugar
- 14 ounces sweetened condensed milk (1 can)
- 4 teaspoons coconut oil divided and melted
- 8 ounces dark chocolate chips
- 8 ounces chocolate bark or chocolate melting wafers
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, add the coconut and powdered sugar and mix together thoroughly.4 cups shredded coconut, 1 cup powdered sugar
- Next, add the sweetened condensed milk and 2 teaspoons of the melted coconut oil and stir to combine well.14 ounces sweetened condensed milk, 4 teaspoons coconut oil
- Using a cookie scoop or spoon, scoop 1 tablespoon sized portions and gently roll them into smooth balls and place them on the prepared baking sheet .
- Once all the coconut balls are rolled, place the cookie sheet in the freezer for 30 minutes to allow them to set.
- In a microwave safe bowl, add the chocolate chips, chocolate bark, and the remaining 2 teaspoons coconut oil and microwave for 30 seconds. Stir and repeat for another 30 seconds, remove and stir again. Repeat one more 30-second interval then remove and stir until chocolate is completely melted. Be very careful not to overheat the chocolate or it will seize and be unusable.8 ounces dark chocolate chips, 8 ounces chocolate bark
- Dip each coconut truffle into the melted chocolate with a fork. Hold it over the bowl and allow any excess chocolate to drip back into the bowl.
- Place the truffle back on lined baking sheet and continue dipping the remaining truffles.
- Place the sheet back into the refrigerator and allow them to chill for at least 15 minutes until the chocolate has set completely.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Maggie
Made these just as directed the 1st time! Awesome! 2nd time I pulsed salted pistachios and topped with pink Himalayan salt, just a sprinkle! They were sooo good! Loved seeing the faces of my coworkers and them raving how good they were! Thank you!