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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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