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Coconut Chocolate Balls
A delicious coconut center is covered in a decadent milk chocolate shell for these bite-size confections that are perfect for gifting or as a sweet treat.
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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. They are a tasty treat that oozes sweet coconut in every bite.
If you love these chocolate coconut bliss balls, try our coconut brownies, coconut cream bars and our coconut poke cake.
COCONUT CHOCOLATE BALLS INGREDIENTS
You will need:
- 12 ounces sweetened shredded coconut
- 1 (14-ounce) can of sweetened condensed milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups milk chocolate chips
- 1 ½ cups white chocolate chips
- 1 tablespoon shortening
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 white chocolate chips 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
STEP ONE: Place the coconut flakes, sweetened condensed milk, powdered sugar and vanilla extract in a medium mixing bowl. Use a hand mixer to beat together until fully combined.
STEP TWO: Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
STEP THREE: After chilling for 10 minutes, use a small cookie scoop to scoop balls of the coconut mixture onto a baking sheet lined with parchment paper.
PRO TIP:
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.
STEP FOUR: Place the baking sheet with the small balls of coconut into the freezer to harden for about 60 minutes.
PRO TIP:
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.
STEP FIVE: Once the coconut scoops are firmed up, place the chocolate chips and a tablespoon of shortening 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.
STEP SIX: 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 on the side of the bowl to remove excess chocolate.
PRO TIP:
Reheat the chocolate for 15 seconds at a time if it begins to thicken too much for dipping.
Place on a sheet of waxed or parchment paper to set.
STEP SEVEN: Continue dipping and setting a couple of coconut balls at a time.
HOW TO SERVE
These chocolate coconut truffles would 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.
MORE COCONUT RECIPES
STORAGE
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 chocolate coconut 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.
FREQUENTLY ASKED QUESTIONS
Can you freeze coconut chocolate balls?
Yes, you can freeze these coconut chocolate balls. They are actually better kept in the freezer and only a few taken out at a time so that the center doesn’t get too liquidy.
Can I use evaporated milk instead of condensed milk?
Evaporated milk would give you a runnier consistency, so we would not recommend using it.
Can I use dark chocolate chips instead of milk chocolate chips for the outside?
You can use dark, semi-sweet or milk chocolate chips.
MORE RECIPES YOU’LL LOVE
Coconut Chocolate Balls
A delicious coconut center is covered in a decadent milk chocolate shell for these bite-size confections that are perfect for gifting or as a sweet treat.
Prep Time 45 minutes
Total Time 2 hours
Servings 25
Ingredients
- 12 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups milk chocolate chips
- 1 ½ cups white chocolate chips
- 1 tablespoon shortening
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 to harden – 60 minutes.
- Once the coconut scoops are firmed up, place the chocolate chips and a tablespoon of shortening 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.
Notes
Pro Tip: 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.
Pro Tip: 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.
Pro Tip: Reheat the chocolate for 15 seconds at a time if it begins to thicken too much for dipping.
Nutrition
Calories: 255kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 73mg | Potassium: 136mg | Fiber: 1g | Sugar: 32g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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Comments
Gloria says
These are so good, I could eat the whole batch by myself.