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 Time45

Chill Time1 15

Total Time2

Course: Dessert

Cuisine: American

Keyword: Coconut Chocolate Balls Recipe

Servings:

Calories: 255kcal

Ingredients

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.

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