Coconut Chocolate Balls Recipe

Introduction

Coconut Chocolate Balls are a delightful no-bake treat combining the rich flavor of sweetened coconut with smooth chocolate coating. They’re easy to make and perfect for satisfying your sweet tooth or sharing with friends.

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

1. Step 1: Place the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.
2. Step 2: Use a hand mixer to beat the ingredients together until fully combined.
3. Step 3: Chill the mixture in the freezer for 10 minutes to firm it up for easier scooping.
4. Step 4: Using a cookie scoop, form balls of the chilled coconut mixture and place them on a parchment-lined baking sheet.
5. Step 5: Freeze the coconut balls for 60 minutes to harden them.
6. Step 6: Put the dark chocolate melts in a microwave-safe bowl and heat in 30-second increments, stirring after each, until mostly melted.
7. Step 7: Stop heating and continue stirring until the chocolate is completely melted and smooth.
8. Step 8: Remove 1 to 2 coconut balls from the freezer at a time. Dip each ball into the melted chocolate using a fork, lift, and tap to remove excess chocolate.
9. Step 9: Place the dipped coconut balls onto waxed or parchment paper to set.
10. Step 10: Repeat the dipping process for all the coconut balls.
11. Step 11: Store the finished coconut chocolate balls in the refrigerator until ready to enjoy.

Tips & Variations

• Use semi-sweet or milk chocolate melts instead of dark chocolate for a different flavor balance.
• Add a pinch of sea salt to the coconut mixture for a sweet-salty twist.
• Roll the balls in extra shredded coconut before freezing for added texture.

Storage

Store the coconut chocolate balls in an airtight container in the refrigerator for up to one week. To enjoy, allow them to sit at room temperature for a few minutes before serving. They can also be frozen for up to one month; thaw in the refrigerator before eating.

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 maintain the sweetness, as unsweetened coconut lacks added sugar.

Is it necessary to freeze the mixture before scooping?

Freezing the mixture for 10 minutes firms it up, making scooping easier and helping the coconut balls hold their shape better during dipping.

Coconut Chocolate Balls Recipe

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★★★★★

4.6 from 62 reviews

• Author: Mariam
• Total Time: 1 hour 30 minutes (including chilling and freezing time)
• Yield: Approximately 24–30 coconut chocolate balls 1x

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Description

These Coconut Chocolate Balls are a delightful no-bake treat combining the tropical flavor of shredded coconut with rich dark chocolate. Easy to prepare and perfect for snacking or gifting, these bite-sized sweets mix creamy condensed milk and powdered sugar into coconut, then are chilled and dipped in melted chocolate, resulting in a chewy, chocolaty indulgence.

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Ingredients

Scale 1x2x3x

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 (can substitute with a mix of white and milk chocolate melts if preferred)

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Instructions

1. Mix Ingredients: In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract. Use a hand mixer to blend all ingredients thoroughly until smooth and well incorporated.
2. Chill Mixture: Place the mixing bowl into the freezer for 10 minutes. This step firms up the mixture, making it easier to scoop and shape.
3. Scoop Coconut Balls: After chilling, use a cookie scoop to form balls from the coconut mixture and set them on a baking sheet lined with parchment paper for easy cleanup.
4. Freeze to Harden: Transfer the baking sheet with the scooped coconut balls into the freezer and allow them to harden for 60 minutes, ensuring they hold together during dipping.
5. Melt Chocolate: Place the dark chocolate melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until the chocolate is mostly melted. Then stir continuously until fully melted and smooth.
6. Dip Coconut Balls: Remove 1 to 2 coconut balls from the freezer at a time. Using a fork, dip each ball into the melted chocolate, rolling to coat evenly. Lift from the chocolate, gently tap to remove excess, and place on a sheet of waxed or parchment paper to set.
7. Repeat Dipping: Continue dipping the remaining coconut balls in small batches, allowing each to set before handling to prevent melting.
8. Store: Once all coconut balls are coated and set, store them in the refrigerator to maintain firmness and freshness until ready to serve.

Notes

• For best results, use sweetened shredded coconut as it adds sweetness and texture.
• Chilling the mixture before scooping helps the balls hold their shape during dipping.
• Work in small batches when dipping into chocolate to prevent the coconut balls from melting.
• Store in an airtight container in the refrigerator for up to one week.
• These treats can be made ahead and frozen to enjoy later.

• Prep Time: 15 minutes
• Cook Time: 15 minutes (melting and dipping time)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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