Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Coconut Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 34 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 36 coconut balls
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These delightful Chocolate Coconut Balls are a perfect no-bake treat combining the rich flavors of sweetened shredded coconut, creamy condensed milk, and a smooth chocolate coating. Each bite reveals a crunchy almond center, making these truffles an indulgent yet easy-to-make dessert that requires minimal ingredients and no oven time.

Ingredients

Base Ingredients

  • 1 (14-oz) package sweetened shredded coconut
  • 2 cups powdered sugar
  • 1 (14-oz) can sweetened condensed milk
  • ½ tsp vanilla extract

Coating and Garnish

  • 1 (16-oz) package chocolate candy coating
  • 36 whole roasted almonds

Instructions

  1. Prepare the dough: In a glass mixing bowl, combine the sweetened shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract. Mix thoroughly until you achieve a sticky, cohesive dough.
  2. Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture, making it easier to handle for shaping.
  3. Form the coconut balls: Remove the chilled mixture from the fridge. Using a small cookie scoop, portion out the dough into 1-inch balls. Press one whole roasted almond firmly into the center of each ball for a crunchy surprise.
  4. Freeze the formed balls: Place the coconut balls on a baking sheet lined with parchment paper and freeze for at least 30 minutes. This step helps the balls firm up further for dipping.
  5. Melt the chocolate coating: In a microwave-safe bowl, melt the chocolate candy coating according to the package instructions, ensuring a smooth and fluid consistency for dipping.
  6. Dip and coat: Using a fork or chocolate dipper, carefully dip each coconut ball into the melted chocolate, letting excess chocolate drip off by tapping on the bowl’s edge. Place the coated balls back onto parchment or wax paper to harden and set.

Notes

  • The dough will be very sticky; chilling it makes it easier to handle.
  • Freezing the balls before dipping prevents them from falling apart in the warm chocolate.
  • Use a small cookie scoop for uniform-sized coconut balls.
  • Store finished truffles in an airtight container in the fridge for up to a week.
  • For a dairy-free version, substitute sweetened condensed milk and chocolate coating with vegan alternatives.

Find it online: https://slsrecipes.com/chocolate-coconut-balls-recipe/