With a creamy coconut filling and a smooth chocolate coating that sets with the perfect snap, these chocolate coconut balls the kind of treat you’ll make once — and then keep making every holiday season after.
This recipe tastes like a homemade version of a Mounds bar — only fresher and softer inside.
Lessons Learned During Recipe Testing
When we first started testing this recipe, the centers were always too soft and would fall apart the moment they were dipped them in chocolate.
It drove me crazy until we realized a few simple tweaks could completely fix it. Adding powdered sugar helped bind and dry the mixture just enough so the centers set properly without turning chewy.
We also learned that chilling twice—once before scooping and again before dipping—makes a world of difference in how easy they are to handle.
But the real game-changer? Only taking a couple out of the freezer at a time when dipping. They soften fast, so keeping the rest cold until you’re ready gives you that smooth, picture-perfect finish every time.
We worked really hard testing this recipe — tweaking the method and ingredient ratios until we found the sweet spot. This recipe is creamy but not sticky, rich but not too sweet, and easy enough to whip up in under an hour.
Coconut Chocolate Balls
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
- Place coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.
- Use a hand mixer to beat together until fully combined.
- Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
- After chilling for 10 minutes, use a cookie scoop to scoop balls of the coconut mixture onto a baking sheet lined with parchment paper.
- Place the baking sheet with scoops into the freezer for 60 minutes to harden.
- Once the coconut scoops are firmed up, place both the white and milk chocolate melts in a microwave-safe bowl.
- Heat in 30-second increments, stirring between each, until chips are mostly melted.
- Stop heating and continue stirring until the mixture is fully melted and smooth.
- Remove just 1 to 2 coconut balls from the freezer at a time. Use a fork to dip and roll each coconut ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper to set.
- Continue dipping and setting a couple of coconut balls at a time.
- Store in the refrigerator.
Notes
- Make sure to use parchment paper or wax paper on your sheet trays when spooning out the coconut balls and then a fresh sheet after dipping in the chocolate.
- Because of the sweetened condensed milk in this recipe, the coconut filling does not fully harden, even after being frozen. It is important to freeze them as much as possible before dipping and then work quickly as they become almost liquid at room temperature.
- Reheat the chocolate for 15 seconds at a time if it begins to thicken too much for dipping.
Nutrition
Milk Chocolate Version
For a sweeter twist, you can make these coconut balls with a blend of 1 ½ cups of both milk chocolate and white chocolate melts. The creamy combination of the two chocolates creates a softer, richer flavor that pairs perfectly with the coconut filling.
Pro Tips For Making These Coconut Balls
🥥 A small cookie scoop gives uniform size, which means they’ll chill and dip evenly. If you roll by hand, lightly oil your palms or dust with powdered sugar to prevent sticking.
🥥 The 60-minute chill makes the centers solid so they don’t melt into the chocolate. By rushing this step, you’ll end up with streaks or uneven coating. If it starts to thicken while you’re dipping, microwave it for 10–15 seconds and stir until smooth again.
🥥 Dark chocolate burns easily — heating in 30-second intervals and stirring between each keeps it glossy. Stop as soon as most of the chips melt; residual heat will finish the job.
🥥 Only remove one or two balls from the freezer before dipping. They soften quickly at room temperature, and once they start to lose shape, the chocolate won’t set as smoothly.
🥥 Let them set completely before moving. Patience here pays off — shifting them too soon can cause fingerprints or dull spots. Refrigerate or freeze to speed it up if your kitchen is warm.
How To Serve These No-Bake Coconut Balls
These coconut balls are best served chilled or just slightly cool from the fridge — that way, the chocolate has a nice snap, and the centers stay creamy and firm. If you’re serving outdoors or in a warm room, keep them refrigerated until the last minute so the chocolate doesn’t soften.
For casual gatherings, pile them onto a pretty plate or small tray. If you’re gifting them, line a small tin or box with parchment paper and arrange the balls in layers. For parties, they look extra special in mini paper candy cups or on a tiered dessert stand alongside other bite-sized treats.
I double the batch and hide half in the freezer “for emergencies” when guests drop in.
Storage Notes
These chocolate coconut balls keep well in an airtight container for two weeks in the fridge or three months in the freezer.
They are actually better kept in the freezer. Because the centers are made with sweetened condensed milk, they’ll stay soft and creamy even when chilled. Only take out what you need and then thaw them in the fridge overnight.
These yummy no-bake coconut chocolate balls are little bites of joy that will make everyone who tastes them smile. Made with simple ingredients, these are a great way to satisfy your chocolate cravings. Creamy coconut is dipped in a rich milk chocolate coating for this easy treat to satisfy any sweet tooth. I guarantee they will become a favorite snack.
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Comments
Stephanie says
Love these
Elaine E says
What can I use instead of shortening in the chocolate
Layne Kangas says
Hi, Elaine – you could use vegetable oil or coconut oil instead. Enjoy!