Chocolate Coconut Balls

Sweet, chewy coconut centers enrobed in rich chocolate — a no-bake treat that’s dangerously delicious!

.Ingredients

For the Coconut Cream Filling:

Sweetened Shredded Coconut — 2 cups

Sweetened Condensed Milk — ½ cup

Unsalted Butter — ¼ cup, softened

Pure Vanilla Extract — ½ teaspoon

Salt — a pinch

For the Chocolate Coating:

Semi-Sweet Chocolate — 8 oz (finely chopped or chips)

Coconut Oil — 1 tablespoon

For Garnish (Optional):

Additional Shredded Coconut — as desired

 Instructions

1. Craft the Coconut Cream Filling

In a medium mixing bowl, combine the shredded coconut, condensed milk, softened butter, vanilla extract, and salt.

→ Mix thoroughly with a spatula or your hands until you get a thick, cohesive dough that holds its shape without being sticky or wet.

(Tip: If too dry, add 1 tsp more condensed milk. If too wet, add 1-2 tbsp more coconut.)

2. Shape the Coconut Balls

Using a tablespoon or small cookie scoop, portion out the mixture. Roll each portion between your palms to form smooth, bite-sized balls (about 1-inch diameter).

→ Place on a parchment-lined baking sheet. You should get 20–24 balls.

(Tip: Lightly grease your palms with coconut oil to prevent sticking.)

3. Chill for Perfection

Refrigerate the tray for at least 30 minutes (or up to 1 hour).

→ This firms them up so they hold their shape during chocolate dipping.

4. Create the Chocolate Coating

In a microwave-safe bowl, combine chopped chocolate and coconut oil.

→ Microwave in 20–30 second bursts, stirring well between each, until completely smooth and glossy.

(Tip: Do not overheat — chocolate burns easily!)

→ Alternatively, melt using a double boiler over low heat.

5. Dip into Decadence

Working one at a time:

→ Spear a chilled coconut ball with a fork or toothpick.

→ Dip fully into melted chocolate, gently tapping or swirling to coat evenly.

→ Let excess chocolate drip off, then place back on the parchment paper.

6. Optional Garnish

While chocolate is still wet, sprinkle lightly with extra shredded coconut for texture and flair.

7. Set & Serve

Let chocolate set at room temperature (~30 min) or speed it up in the fridge (~10–15 min).

→ Store in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month.

.Pro Tips

Flavor Twist: Add 1 tbsp cocoa powder to the coconut filling for a chocolatey center.

Nutty Upgrade: Roll balls in chopped toasted almonds or pecans before chilling.

Gift Idea: Package in mini cupcake liners for a festive homemade gift!

Enjoy your decadent, tropical-inspired Chocolate Coconut Balls — perfect for holidays, potlucks, or midnight cravings!