Coconut Chocolate Balls

Table of Contents

1. Coconut Chocolate Balls Ingredients
2. Substitutions and Additions
3. How to Make Coconut Chocolate Balls
4. How to Serve Coconut Chocolate Balls
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Coconut chocolate balls feature a sweet and creamy coconut center covered in a chocolate coating. This bite-size no-bake treat tastes like a coconut candy bar and is incredibly easy to make. 

If you love chocolate and coconut together, you’ll want to make Coconut Brownies, Almond Joy Cookies, and Earthquake Cake.

Coconut Chocolate Balls Ingredients

You will need:

• 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

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 Coconut Chocolate Balls

STEP ONE: Place coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.

STEP TWO: Use a hand mixer to beat together until fully combined.

STEP THREE: Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.

STEP FOUR: After chilling for 10 minutes, use a 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 FIVE: Place the baking sheet with scoops into the freezer to harden, 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 SIX: 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.

STEP SEVEN: Heat in 30-second increments, stirring between each, until chips are mostly melted.

STEP EIGHT: Stop heating and continue stirring until the mixture is fully melted and smooth.

STEP NINE: 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.

Pro Tip: Reheat the chocolate for 15 seconds at a time if it begins to thicken too much for dipping.

STEP TEN: Continue dipping and setting a couple of coconut balls at a time.

How to Serve Coconut Chocolate Balls

Always a huge hit with everyone, coconut chocolate balls are popular for gifting and making for the holidays. Serve them up on a platter with other bite-sized delights like gingerbread truffles or Nutella truffles. Enjoy them with a cup of coffee or hot chocolate. Or wrap them up in a box or tin lined with parchment paper for a yummy edible gift. 

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.

Coconut chocolate balls ooze lusciously sweet coconut in every mouth-watering bite. These delightful treats are great for sharing or enjoying by yourself. Satisfy your sweet tooth with creamy coconut dipped in a rich milk chocolate coating. 

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 Cream Pie

• Peanut Butter Balls

• Double Chocolate Chip Cookies

• Chocolate Peanut Butter Crazy Cake