Coconut Chocolate Balls Recipe

Introduction

Coconut Chocolate Balls are a delightful no-bake treat combining the rich flavor of sweetened coconut with smooth dark chocolate. These bite-sized sweets are perfect for sharing or enjoying as a quick indulgence anytime.

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: In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract.
2. Step 2: Use a hand mixer to beat the mixture until fully combined and smooth.
3. Step 3: Place the bowl in the freezer for 10 minutes to firm up the mixture for easier scooping.
4. Step 4: After chilling, use a cookie scoop to form balls of the coconut mixture and place them on a parchment-lined baking sheet.
5. Step 5: Freeze the coconut balls on the baking sheet for 60 minutes until firm.
6. Step 6: In a microwave-safe bowl, combine the dark chocolate melts and heat in 30-second intervals, stirring well after each, until mostly melted.
7. Step 7: Stop heating and continue stirring until the chocolate is fully melted and smooth.
8. Step 8: Remove 1 to 2 coconut balls at a time from the freezer. Using a fork, dip each ball into the melted chocolate, roll to coat, then lift and tap off excess chocolate.
9. Step 9: Place the coated balls on waxed or parchment paper and allow them to set.
10. Step 10: Repeat the dipping and setting process until all coconut balls are coated.
11. Step 11: Store the finished coconut chocolate balls in the refrigerator until ready to serve.

Tips & Variations

• For a richer flavor, try using a mix of dark and milk chocolate melts when coating the balls.
• Add a pinch of sea salt to the chocolate coating for a sweet and salty contrast.
• If you prefer a crunch, sprinkle finely chopped nuts or crushed peppermint on the balls immediately after dipping.

Storage

Store the coconut chocolate balls in an airtight container in the refrigerator for up to two weeks. To enjoy, remove them a few minutes before serving to soften slightly. If needed, you can reheat briefly to melt the chocolate coating again, but avoid overheating to maintain the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Coconut Chocolate Balls vegan?

To make a vegan version, substitute the sweetened condensed milk with a plant-based condensed milk alternative and use dairy-free chocolate melts.

How long do these treats last?

When stored properly in the refrigerator, they remain fresh for up to two weeks. For longer storage, you can freeze them for up to three months.

Coconut Chocolate Balls Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

Delicious and easy-to-make Coconut Chocolate Balls combining sweet shredded coconut with condensed milk and powdered sugar, coated in smooth melted dark chocolate for a perfect no-bake treat.

• Author: Lara
• 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

Ingredients

Scale 1x2x3x

Main Ingredients

• 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

1. Mix Ingredients: Place the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract into a medium mixing bowl and use a hand mixer to beat the mixture until fully combined and smooth.
2. Chill Mixture: Place the bowl in the freezer for 10 minutes to allow the mixture to firm up for easier scooping.
3. Form Balls: Remove from the freezer and use a cookie scoop to portion the coconut mixture into balls, placing them on a baking sheet lined with parchment paper.
4. Freeze Balls: Transfer the baking sheet to the freezer for 60 minutes to harden the coconut balls completely.
5. Melt Chocolate: Place dark chocolate melts into a microwave-safe bowl and heat in 30-second increments, stirring between each, until mostly melted. Then stir continuously until smooth and fully melted.
6. Dip Coconut Balls: Remove 1 to 2 coconut balls from the freezer at a time. Using a fork, dip and roll each ball into the melted chocolate, lift to allow excess chocolate to drip off, and place on waxed or parchment paper to set.
7. Set and Store: Continue dipping the remaining balls in batches. Once all are coated, store the coconut chocolate balls in the refrigerator to keep them firm and fresh.

Notes

• Work quickly when dipping the coconut balls into the chocolate to prevent them from melting or losing shape.
• Use dark chocolate of choice; bittersweet or semi-sweet can also be substituted based on preference.
• For an extra touch, sprinkle some shredded coconut on top of the balls immediately after dipping while the chocolate is still wet.
• Store in an airtight container in the refrigerator for up to 1 week.
• Freezing the balls prior to dipping significantly helps maintain shape and makes chocolate coating easier.

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