Chocolate coconut cream balls are the ultimate no-bake treat that combines rich chocolate and creamy coconut into one irresistible bite. With just four ingredients and minimal prep time, this recipe is perfect for holidays, gifting, or satisfying your sweet tooth in a snap. These bite-sized delights have a chewy center and a crisp chocolate shell, making them a hit with both kids and adults. Whether you’re a seasoned baker or a kitchen newbie, you’ll love how easy and rewarding these little desserts are to make. Let’s dive into this sweet and simple recipe.
Why You’ll Love This Chocolate Coconut Cream Balls Recipe
If you’re a fan of Mounds bars or coconut macaroons, you’re going to love these chocolate coconut cream balls. They’re incredibly easy to prepare, requiring no baking and only a few pantry staples. Perfect for making in large batches, these treats are excellent for parties, cookie exchanges, or just to have on hand for a quick dessert fix. The soft, creamy coconut center contrasts beautifully with the smooth chocolate coating, delivering that satisfying bite every time. Plus, they look impressive without any advanced skills required!
Ingredients
- 1 (14-ounce) bag sweetened shredded coconut (such as Bakers Angel Flake)
- 2 cups powdered sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 (10-ounce) package chocolate melts (Ghirardelli Milk Chocolate Melting Wafers or chocolate almond bark)
Step-by-Step: How to Make Chocolate Coconut Cream Balls
- Mix the Filling: In a large mixing bowl, combine the shredded coconut, powdered sugar, and sweetened condensed milk. Stir until the mixture is thick and fully blended.
- Shape the Balls: Line a baking sheet with wax paper. Lightly coat your hands with non-stick spray to prevent sticking, then roll the mixture into small balls, about 1 inch in diameter. Place them on the prepared baking sheet.
- Chill: Refrigerate the balls for at least one hour, or place them in the freezer for about 30 minutes to firm them up quickly.
- Melt the Chocolate: Add chocolate melts to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Dip in Chocolate: Using a fork, dip each chilled coconut ball into the melted chocolate, letting excess chocolate drip off. Transfer to a clean wax paper-lined tray.
- Set the Chocolate: Refrigerate the chocolate-dipped balls until the coating is firm.
- Serve and Store: Enjoy immediately or store in the refrigerator until you’re ready to serve.
Helpful Tips
- Freeze Before Dipping: Freezing the coconut balls for 30 minutes makes dipping much easier and helps them keep their shape.
- Non-Stick Hands: Use non-stick cooking spray on your hands to avoid the sticky mess when rolling the coconut mixture.
- Use a Fork for Dipping: A fork allows excess chocolate to drip off and gives you more control during dipping.
- Double the Batch: These store well, so consider making a double batch if you’re prepping for a crowd.
Substitutions and Variations
- Dark Chocolate: Swap milk chocolate with dark chocolate for a richer, less sweet version.
- Coconut Extract: Add 1/2 teaspoon of coconut extract for a more intense coconut flavor.
- Add Nuts: Insert an almond or chopped nuts in the center of each ball for extra crunch.
- White Chocolate: Use white chocolate melts for a visually striking twist.
- Unsweetened Coconut: If using unsweetened coconut, you may want to increase the powdered sugar to balance the sweetness.
Storage Instructions
Store chocolate coconut cream balls in an airtight container in the refrigerator. They will stay fresh for up to two weeks. You can also freeze them for up to three months. To serve, let frozen balls thaw in the refrigerator overnight.
Nutritional Information
Each chocolate coconut cream ball contains approximately:
- Calories: 26 kcal
- Carbohydrates: 7 g
- Protein: 0 g
- Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0.2 mg
- Sugar: 7 g
Note: Nutrition values are estimates and may vary depending on brands used.
Serving Suggestions
- Serve on a festive platter during holidays or parties.
- Pair with a cup of coffee or hot cocoa for a cozy treat.
- Wrap in decorative boxes or cellophane bags as a homemade gift.
- Add to cookie trays for variety.
- Use as a sweet bite after dinner or alongside ice cream.
Frequently Asked Questions About Chocolate Coconut Cream Balls
Can I make these ahead of time? Yes! These coconut balls are perfect for making in advance. Store them in the fridge or freezer until needed.
Do I need a candy thermometer? Not at all. This is a no-bake recipe with melted chocolate, so no thermometer is required.
Can I use unsweetened coconut? You can, but be aware that the overall sweetness will be reduced. You may want to add extra sugar.
Can I use chocolate chips instead of melts? Yes, but add a teaspoon of coconut oil or shortening to make the melted chips smoother and easier to work with.
How long do they last? These treats can last up to two weeks in the fridge and three months in the freezer if stored properly.
Conclusion
Thank you for stopping by and trying out this chocolate coconut cream balls recipe. I absolutely love how simple and satisfying these are to make, and I hope you enjoy them as much as my family does. The combination of coconut and chocolate never fails to impress, and with such minimal effort, this recipe is sure to become one of your go-to favorites. Whether you’re making them for a party, a gift, or just to treat yourself, I hope they bring a smile to your face. Happy cooking and thanks for being part of our food-loving community!
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Chocolate Coconut Cream Balls
- Total Time: 1 hour 10 minutes
- Yield: 36 balls 1x
- Diet: Vegetarian
Description
Chocolate Coconut Cream Balls are an easy, no-bake dessert made with just 4 simple ingredients. These creamy, chocolate-dipped coconut bites are perfect for parties, holiday treats, or homemade gifts. Quick to make and crowd-pleasing, they’re a must-have for any dessert tray!
Ingredients
1 (14-ounce) bag sweetened shredded coconut
2 cups powdered sugar
1 (14-ounce) can sweetened condensed milk
1 (10-ounce) bag milk chocolate melts or almond bark
Instructions
- Mix the Filling: In a large mixing bowl, combine the shredded coconut, powdered sugar, and sweetened condensed milk. Stir until the mixture is thick and fully blended.
- Shape the Balls: Line a baking sheet with wax paper. Lightly coat your hands with non-stick spray to prevent sticking, then roll the mixture into small balls, about 1 inch in diameter. Place them on the prepared baking sheet.
- Chill: Refrigerate the balls for at least one hour, or place them in the freezer for about 30 minutes to firm them up quickly.
- Melt the Chocolate: Add chocolate melts to a microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring after each interval, until the chocolate is completely melted and smooth.
- Dip in Chocolate: Using a fork, dip each chilled coconut ball into the melted chocolate, letting excess chocolate drip off. Transfer to a clean wax paper-lined tray.
- Set the Chocolate: Refrigerate the chocolate-dipped balls until the coating is firm.
- Serve and Store: Enjoy immediately or store in the refrigerator until you’re ready to serve.
Notes
For easier dipping, freeze the coconut balls before coating them in chocolate.
Use non-stick spray on your hands to keep the mixture from sticking while shaping.
These store well, so they’re great to make ahead for parties or gifts.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 26 kcal
- Sugar: 7g
- Carbohydrates: 7g
- Protein: 0g