Chocolate Covered Coconut Balls are sweet, delicious, and incredibly easy to make.
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
These bite-sized treats really hit the spot when you’re craving something sweet. Perfect for gift giving, Christmas cookie exchanges, or just because.
Looking for a unique holiday gift? Try Jamoncillo (Mexican milk fudge)!
Table of Contents
🥥 Ingredients
- Shredded coconut
- Coconut milk (or sweetened condensed milk)
- Powdered sugar
- Vanilla extract
- Dark chocolate (for coating)
- Coconut oil (optional)
Only a handful of ingredients are needed to make the chocolate balls.
I’m using coconut milk to reduce the sugar. Swap out for sweetened condensed milk if you want a sweeter dessert.
🥣 Instructions
- In a food processor combine shredded coconut, vanilla, coconut milk, and powdered sugar. Blend until the mixture is sticky enough to hold its shape.
- Take about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture and place each ball on a lined tray or plate.
- Roll into balls then place them in the freezer for about 20-30 minutes to firm up.
The mixture should hold together when pressed. If it’s too crumbly, add 1 tablespoon at a time of sweetened condensed milk (or coconut milk, if using), until it holds together.
- While the balls are chilling, melt the chocolate with coconut oil (if using).
- Do this in a microwave or a double boiler until smooth.
Coconut oil helps create the shiny coating, but it is optional. If you are making them to give as a gift, I highly recommend using coconut oil.
Take this dessert up a notch and use Mexican chocolate instead.
- Use a fork to dip each coconut ball in the melted chocolate.
- Allow any excess chocolate to drip off.
- Then place the coated ball back on the lined tray.
- Sprinkle extra coconut before the chocolate sets.
- Let the chocolate harden by placing the tray in the fridge for 1 hour.
- Serve and enjoy!
Variations
Make this recipe your own by substituting for milk chocolate, almond extract, maple syrup, honey, or protein powder. Top with sprinkles for a festive touch.
🫙 Storing Instructions
- Store in an airtight container or resealable bag for up to 2 weeks. Place in a dark cupboard or somewhere where there is no moisture.
- You can also store them in the fridge or freezer, but make sure the bag is well closed so the balls will not absorb any odors.
- They’ll last up to 4 months in the freezer and 1 month in the fridge.
🍰 More Dessert Recipes
- Hojarascas (Mexican Shortbread Cookies)
- Mexican Wedding Cookies
- Flan de Queso
- Fruit Tartlets (with vanilla pastry cream)
These Chocolate Covered Coconut Balls are yummy and easy to make. Only a handful of ingredients make this no-bake dessert recipe. Perfect for the holiday season!
😋 Hungry for More
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.
Did you make this recipe? Please rate the recipe below.
Chocolate Covered Coconut Balls
Ingredients
- 2 cups shredded coconut
- ½ cup coconut milk (or sweetened condensed milk)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup dark chocolate for coating
- 1 tbs coconut oil optional
Instructions
- In a food processor combine shredded coconut, vanilla, coconut milk,(or sweetened condensed milk, if using) and powdered sugar.
- Blend until the mixture is sticky enough to hold its shape.
- The mixture should hold together when pressed.
- If it’s too crumbly, add more coconut milk (or sweetened condensed milk, if using). 1 tablespoon at a time, until it comes together.
- Take about 1 tablespoon of the mixture and roll it into a ball.
- Repeat with the remaining mixture and place each ball on a lined tray or plate. Roll into balls and freeze.
- Place the coconut balls in the freezer for about 20-30 minutes to firm up.
- While the balls are chilling, melt the chocolate with coconut oil (if using) in a microwave or a double boiler until smooth.
- Use a fork to dip each coconut ball in the melted chocolate.
- Allow any excess chocolate to drip off, then place the coated ball back on the lined tray.
- Top with more shredded coconut or sprinkle before the chocolate hardens.
- Let the chocolate set by placing the tray in the fridge for 1 hour.
- Serve and enjoy!
Notes
- Storing Instructions
Store in an airtight container or resealable bag for up to 2 weeks. Place in a dark cupboard or somewhere where there is no moisture. - You can also store them in the fridge or freezer, but make sure the bag is well closed so the balls will not absorb any odors.
- They’ll last up to 4 months in the freezer and 1 month in the fridge.
Leave a Reply