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No-Bake Chocolate Coconut Balls: Melt-in-Your-Mouth Treats

A pile of chocolate-dipped coconut balls coated in shredded coconut, one cut open showing the white coconut filling.

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Create these simple, creamy coconut balls without baking. They use few ingredients and are perfect for quick desserts or party snacks.

Ingredients

Scale
  • 14 ounces sweetened condensed milk
  • 3 cups shredded sweetened coconut, divided
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. In a medium bowl, combine the sweetened condensed milk, 2 cups of the shredded coconut, and vanilla extract. Mix until fully combined.
  2. Cover the bowl and chill the mixture in the refrigerator for 30 minutes to firm up slightly.
  3. Place the remaining 1 cup of shredded coconut on a shallow plate.
  4. Scoop the chilled coconut mixture using a small cookie scoop or spoon. Roll the mixture between your palms into uniform balls, about 1 inch in diameter.
  5. Roll each ball in the remaining shredded coconut until fully coated. Place the coated balls on a parchment-lined baking sheet.
  6. Chill the coconut balls in the refrigerator for at least 1 hour, or until very firm.
  7. Prepare the chocolate coating: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and melted.
  8. Dip each chilled coconut ball into the melted chocolate, allowing excess chocolate to drip off. Return the coated balls to the parchment-lined sheet.
  9. Refrigerate the chocolate coconut balls for about 15 minutes, or until the chocolate coating sets completely.

Notes

  • For a healthier option, substitute almond flour for some of the shredded coconut in the center mixture.
  • If you want a tropical flavor boost, add 1/2 teaspoon of coconut extract to the base mixture.
  • These homemade coconut candy treats store well in an airtight container in the refrigerator for up to one week.

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