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:

• 12 ounces of sweetened shredded coconut
• 1 (14-ounce) can of sweetened condensed milk
• 1 cup of powdered sugar
• 1 teaspoon of vanilla extract
• 1½ cups of milk chocolate chips
• 1½ cups of white chocolate chips
• 1 tablespoon of 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

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.

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. 

STEP FOUR: Place the baking sheet with the small balls of coconut into the freezer to harden for about 60 minutes.

STEP FIVE: Once the coconut scoops are firmed up, place both the milk and white chocolate chips and a tablespoon of shortening in a microwave-safe bowl. Heat in 30-second increments, stirring between each until the 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, and tap on the side of the bowl to remove excess chocolate.

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 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. 

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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

• 12 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups milk chocolate chips
• 1½ 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, about 60 minutes.
• Once the coconut scoops are firmed up, place both the white and milk chocolate chips and a tablespoon of shortening in a microwave-safe bowl.
• Heat in 30-second increments, stirring between each, until the 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, and 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

• 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: 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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