Indulge in a delightful treat with these irresistible chocolate coconut balls!
The filling is deliciously moist and bursting with tropical flavor, while the smooth chocolate coating adds a satisfying crunch.
I’ve been making them for years, and they remind me of those fancy chocolate truffles from high-end shops – but with a tropical twist.
So go ahead and whip up a batch – your sweet tooth will thank you!
Why You’ll Love These Chocolate Coconut Balls
Sweet & Creamy Flavor: Each bite delivers a delightful contrast of tropical coconut and dreamy condensed milk. And the dark chocolate is a wonderfully bitter contrast.
Soft & Chewy Texture: Thanks to the coconut, these babies are nice and chewy. But they hold their shape well when coated in rich chocolate.
Quick & Easy: With only a handful of ingredients, this recipe is budget-friendly and super easy to prepare.
Perfect for Gift-Giving: They look super impressive and make lovely holiday gifts. Just box them up and add a ribbon. Easy peasy.
Ingredients
- Unsweetened Shredded Coconut: Provides a chewy texture and light coconut flavor.
- Sweetened Condensed Milk: Adds sweetness and creaminess to the coconut mixture.
- Vanilla Extract: Enhances the overall flavor with sweet warmth.
- Salt: Balances the sweetness.
- Dark Chocolate: Creates the outer shell and offers a deep, almost bitter contrast to the filling.
- Coconut Oil: Thins the melted chocolate, giving it a shiny, smooth finish.
How to Make Chocolate Coconut Balls
Are you looking for a quick snack or an impressive dessert to share with friends?
These chocolate coconut balls are just the thing! Plus, they’re a great option for those following a gluten-free or vegetarian diet.
Here’s how to make them:
1. MIX the shredded coconut, powdered sugar, sweetened condensed milk, vanilla, and salt. Cover and refrigerate for 30 minutes.
2. ROLL the chilled coconut mixture into 1-inch balls and arrange on a parchment-lined baking sheet. Freeze for 30 minutes.
3. MELT the chocolate in a microwave-safe bowl. Add the coconut oil and stir until smooth.
4. DIP each coconut ball in the melted chocolate, turning with a fork to coat. Tap off the excess and place them back on the baking sheet.
5. SPRINKLE with extra shredded coconut if desired, then refrigerate until set.
Tips For the Best Chocolate Coconut Balls
I made a batch of these yummy bite-sized treats yesterday, and my kitchen smelled like a chocolate-covered paradise.
They’re currently sitting in my fridge, though I doubt they’ll last through the weekend.
After all, who can resist that satisfying crack of chocolate giving way to a soft, coconutty center? Not me, that’s for sure!
Check out these tips, then let’s get to it.
- Chocolate selection. Use high-quality dark chocolate from brands like Valrhona, for the best flavor and melting properties.
- Clean hands matter. To prevent the mixture from sticking, slightly wet your hands with cold water when rolling.
- Perfect portioning. Use a small cookie scoop or melon baller for consistent sizing.
- Chilling is crucial. Keep the coconut mixture well-chilled to prevent the balls from becoming too soft and losing their shape.
- Dipping strategy. Use a fork or specialized dipping tools to roll the balls evenly in the chocolate. Lift and tap the utensil on the side of the bowl to remove excess chocolate for a smooth, professional finish.
- Make the minty. Add a small amount of peppermint extract to the filling. I’d start with 1/8 teaspoon and go from there.
- Recipe variations. Use milk or white chocolate instead of dark, sprinkle with sea salt or chopped nuts, or add food coloring or sprinkles to make them festive.
How to Store
Chocolate covered coconut truffles are perfect for holiday gatherings, gift-giving, or those nights when you just need something special with your evening tea.
And let me tell you – watching people’s faces light up when they bite into one of these is pure joy!
Here’s how to store them so they stay their best:
To Store: Place the chocolate coconut balls in an airtight container, separating layers with wax paper. Store in the refrigerator for about 1 week.
To Freeze: Place the fully set chocolate coconut balls in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. Thaw in the refrigerator for 2-3 hours before serving.
More Bite-Sized Treats to Try
Baileys Chocolate Truffles
Strawberry Truffles
Cinnamon Roll Bites
No-Bake Cookie Dough Bites
Chocolate Coconut Balls
24
servings30
minutes1
hour215
kcalThe decadent combination of creamy coconut, rich dark chocolate, and a hint of vanilla makes these chocolate coconut balls absolutely irresistible!
Ingredients
4 cups unsweetened shredded coconut
1 cup powdered sugar
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
pinch salt
16 ounces dark chocolate, chopped
1 tablespoon coconut oil
Instructions
- In a large bowl, mix the shredded coconut, powdered sugar, sweetened condensed milk, vanilla extract, and salt until well combined. Cover the bowl and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or your hands, roll the chilled coconut mixture into 1-inch balls. Arrange on the baking sheet, then freeze for about 30 minutes.
- While the coconut balls freeze, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring well between each spin. Add the coconut oil and mix until smooth.
- Working one at a time, dip the coconut balls into the melted chocolate. Use a fork to turn it over, then lift and tap off the excess. Place the chocolate-covered balls back on the parchment-lined baking sheet.
- If desired, sprinkle the tops with extra shredded coconut while the chocolate is still wet. Refrigerate until set, and enjoy!
Notes
- Press a whole almond on top of each ball before dipping in the chocolate to make them like Almond Joys.
- Use high-quality dark chocolate for the best flavor and texture.
2 Responses
I was wondering if you could use milk chocolate?
You absolutely can, Beth!