Chocolate Covered Coconut Balls Recipe

Introduction

Chocolate Covered Coconut Balls are a delightful treat that combines the sweetness of coconut with rich, melted chocolate. These bite-sized goodies are perfect for satisfying your sweet tooth or sharing at parties and gatherings.

Ingredients

• 2 cups powdered sugar
• 1 can (300 ml or 14 oz) sweetened condensed milk
• 2 teaspoons vanilla extract
• 3 cups fine or medium shredded coconut
• 8 ounces semi-sweet chocolate chips (about 1 1/4 cups)
• 2 1/4 teaspoons vegetable oil

Instructions

1. Step 1: In a large mixing bowl, combine the powdered sugar, sweetened condensed milk, shredded coconut, and vanilla extract. Mix thoroughly until the mixture is fully combined.
2. Step 2: Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least one hour. This helps the mixture firm up for easier shaping.
3. Step 3: Once chilled, scoop about 1 tablespoon of the coconut mixture and roll it between your palms to form small balls. Arrange them on a pan lined with parchment or wax paper, then chill again until firm. You can use the refrigerator or freezer for this step.
4. Step 4: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Heat in 20-second intervals, stirring after each, until the chocolate is melted and smooth.
5. Step 5: Using a long toothpick or metal cake tester, dip each chilled coconut ball into the melted chocolate to coat it completely. Place the coated balls back onto the parchment-lined pan.
6. Step 6: For an extra touch, drizzle remaining melted chocolate over the tops of the coconut balls using a spoon or fork. Return to the refrigerator to set the chocolate before serving.

Tips & Variations

• For a nuttier flavor, add a handful of finely chopped nuts to the coconut mixture before chilling.
• Use dark or milk chocolate instead of semi-sweet for a different taste profile.
• If you prefer a firmer texture, chill the coconut balls overnight before dipping in chocolate.
• To make the dipping process easier, keep the coconut balls well chilled or briefly freeze them before coating.

Storage

Store the chocolate covered coconut balls in an airtight container in the refrigerator for up to two weeks. They can also be frozen for longer storage; thaw in the refrigerator before serving. When ready to enjoy, let them sit at room temperature for a few minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut?

Yes, but the overall sweetness will be less. You might want to increase the powdered sugar slightly to balance the flavor.

How do I prevent the chocolate from melting too quickly on the coconut balls?

Make sure the coconut balls are well chilled or even frozen before dipping in chocolate; this helps the coating set quickly and stay firm.

Chocolate Covered Coconut Balls Recipe

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★★★★★

4.9 from 790 reviews

• Author: Harper
• Total Time: 1 hour 20 minutes
• Yield: 63 servings 1x
• Diet: Vegetarian

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Description

These Chocolate Covered Coconut Balls are a delicious no-bake treat combining a sweet coconut and condensed milk filling with a smooth semi-sweet chocolate coating. Perfect for parties or a delightful snack, they offer a rich, chewy coconut center wrapped in a luscious chocolate shell.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups powdered sugar
• 1 can (300 ml or 14 oz) sweetened condensed milk
• 2 teaspoons vanilla extract
• 3 cups fine or medium shredded coconut

Chocolate Coating

• 8 ounces semi-sweet chocolate chips (about 1 1/4 cups)
• 2 1/4 teaspoons vegetable oil

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Instructions

1. Prepare the filling: In a large mixing bowl, thoroughly combine the powdered sugar, sweetened condensed milk, shredded coconut, and vanilla extract until the mixture is completely uniform in texture and sticky enough to hold together.
2. Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least one hour to allow the filling to firm up, making it easier to shape.
3. Form coconut balls: Once chilled, scoop about one tablespoon of the mixture and roll it into a smooth ball using the palms of your hands. Place each formed ball onto a baking sheet lined with parchment paper or wax paper. Return the balls to the refrigerator or freezer to chill further and set.
4. Melt the chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Heat in 20-second increments in the microwave, stirring well after each interval, until the chocolate is fully melted and smooth without lumps.
5. Dip the balls in chocolate: Using a long toothpick or metal cake tester, dip each chilled coconut ball into the melted chocolate to coat completely. Allow any excess chocolate to drip off, then place the dipped ball back onto the parchment-lined pan to set.
6. Optional chocolate drizzle: Use a spoon or fork to drizzle additional melted chocolate over the coconut balls for an elegant decorative finish. Let the chocolate set at room temperature or chill briefly before serving.

Notes

• For best results, use fresh shredded coconut or ensure the coconut is finely shredded for a smooth texture.
• Make sure the chocolate coating is not overheated to prevent it from seizing.
• If desired, refrigerate the finished balls for 15-30 minutes to speed up chocolate hardening.
• Store leftover coconut balls in an airtight container in the refrigerator for up to one week.
• You can substitute semi-sweet chocolate with dark chocolate or milk chocolate based on preference.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: chocolate covered coconut balls, no bake coconut balls, coconut truffles, easy coconut desserts, semi sweet chocolate coconut treats