Description
These Chocolate Coconut Balls are a delicious no-bake treat combining shredded coconut, sweetened condensed milk, and a rich dark chocolate coating. Perfectly sweet and textured, they are easy to make and chilled to set for a delightful bite-sized dessert.
Ingredients
Coconut Ball Mixture
- 4 cups shredded coconut
- 1 cup powdered sugar
- 14 ounces sweetened condensed milk (1 can)
- 2 teaspoons coconut oil, melted (divided)
Chocolate Coating
- 8 ounces dark chocolate chips
- 8 ounces chocolate bark or chocolate melting wafers
- 2 teaspoons coconut oil, melted (remaining)
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Coconut and Sugar: In a large mixing bowl, combine the shredded coconut and powdered sugar thoroughly, ensuring an even distribution.
- Add Condensed Milk and Coconut Oil: Pour in the sweetened condensed milk and 2 teaspoons of melted coconut oil, stirring well to create a sticky, cohesive mixture.
- Form Coconut Balls: Using a cookie scoop or spoon, portion out 1 tablespoon-sized amounts of the mixture, then gently roll each into smooth balls. Place them evenly spaced on the prepared baking sheet.
- Freeze to Set: Transfer the baking sheet with the coconut balls into the freezer and chill for 30 minutes to firm up before coating.
- Melt the Chocolate: Place the dark chocolate chips, chocolate bark, and remaining 2 teaspoons of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each until smooth and fully melted. Take care not to overheat to avoid seizing.
- Dip the Coconut Balls: Using a fork, dip each frozen coconut ball into the melted chocolate, allowing excess chocolate to drip back into the bowl. Place the coated truffle back onto the parchment-lined baking sheet.
- Repeat Dipping: Continue dipping all remaining coconut balls in the chocolate until all are coated.
- Chill to Set Chocolate: Place the baking sheet in the refrigerator and chill for at least 15 minutes or until the chocolate coating has hardened completely.
Notes
- Ensure the coconut balls are well chilled before dipping to help the chocolate set quickly and evenly.
- If chocolate seizes (becomes clumpy), add a small amount of coconut oil and gently reheat while stirring to restore smoothness.
- Store finished chocolate coconut balls in an airtight container in the refrigerator for up to one week.
- For a variation, use milk chocolate or white chocolate instead of dark chocolate.
- These treats are naturally gluten-free but ensure all ingredients meet dietary needs if necessary.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
