Coconut Chocolate Balls

A delicious coconut center is covered in a decadent milk chocolate shell for these bite-size coconut chocolate balls that are perfect for gifting or as a sweet treat.

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Prep Time45 minutes mins

Total Time2 hours hrs

Servings25

These coconut chocolate balls will blow your mind. This easy recipe features a creamy ooey-gooey coconut filling inside and a chocolatey layer on the outside, creating a tasty treat that oozes sweet coconut in every bite.

Coconut Chocolate Balls Ingredients

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Indulging in rich and decadent chocolate is a treat that’s hard to resist. But when combined with the tropical flavor of coconut, it’s an experience that takes your taste buds on a journey.

The texture of coconut shreds paired with velvety chocolate, every bite brings a burst of flavor that you won’t be able to get enough of. Its sweetness makes it a perfect treat to satisfy your sweet tooth

You’ll need:

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 cups dark chocolate melts

Substitutions And Additions

ALMONDS: Add roasted almonds to your coconut balls to make them taste just like an Almond Joy candy bar. You could also replace the vanilla extract with almond extract for added almond flavor. 

PEANUT BUTTER: You could also replace the coconut with peanut butter chips for a chocolate peanut butter ball.

SEA SALT: Add a sprinkle of sea salt on top for sea salt and chocolate flavor.

How To Make This Coconut Chocolate Balls Recipe

Once you make the creamy coconut filling, it needs time to chill in the freezer. Once it is ready, you will coat it with rich chocolate.

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 until ready to serve.

Milk Chocolate Version of these Coconut Balls

For a sweeter twist, you can make these coconut balls with a blend of milk chocolate and white chocolate. The creamy combination of the two chocolates creates a softer, richer flavor that pairs perfectly with the coconut filling.

Follow the same method as the original recipe—mix the coconut filling, chill, scoop, and freeze. Instead of using dark chocolate, melt the milk and white chocolate together, then dip the coconut balls for a silky, creamy coating. This version is a little sweeter and has a smooth, candy-bar-like finish that’s always a hit on dessert trays.

How To Serve These No-Bake Coconut Balls

Try serving these irresistible bites with a scoop of vanilla ice cream or whipped cream for a decadent dessert.

These chocolate coconut truffles would also be a great option for homemade gifts this holiday season. Wrap them up in a fancy box lined with parchment paper. Add our gingerbread truffles for a mix-and-match box of decadent treats.

Or you could serve the coconut balls on a dessert table at a potluck for a sweet treat.

If you love these chocolate coconut bliss balls, try our coconut cream bars and our coconut poke cake.

MORE COCONUT RECIPES

Dessert Bars

Coconut Cream Bars

Dessert Bars

Coconut Brownies

Storing Chocolate Coconut Balls

Keep these tasty little tropical bites in the fridge or freezer for when you are looking for a little treat.

IN THE FRIDGE: Store this coconut chocolate balls recipe in the fridge in an airtight container.

IN THE FREEZER: Store leftover coconut balls in the freezer. They will stay good for up to 3 months in the freezer in an airtight container or freezer bag.

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. 

More Recipes You’ll Love

• Coconut Cream Pie
• Earthquake Cake
• Almond Joy Cookies
• Chocolate Easter Eggs (Coconut Cream)

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Coconut Chocolate Balls

5 from 5 votes

A delicious coconut center is covered in a decadent milk chocolate shell for these bite-size coconut chocolate balls that are perfect for gifting or as a sweet treat.

Prep Time 45 minutes minutes

Total Time 2 hours hours

Servings 25

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Ingredients

  

1x2x3x

• 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

Calories: 275kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 66mg | Potassium: 263mg | Fiber: 3g | Sugar: 25g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg

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