Otherwise known as coconut candy balls, bonbons or truffles, these Chocolate Coconut Balls are another of my favorite no bake dessert treats, perfect for any occasion and easily varied to suit your preferences or to celebrate specific holidays! The coconut and condensed milk filling makes these treats sweet and moist in the center with a decadent chocolate coating.
They’re little chilled bites from candy heaven that melt effortlessly in your mouth. If you love a Mounds candy bar, this is the no bake recipe tasty treat for you.
These easy chocolate coconut balls are great as make-ahead treats since they need to be stored in the freezer, meaning that you can make large batches to store for up to 3 months at a time (if they don’t get eaten by then- LOL).
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🍫 Ingredients:
- 12 oz. sweetened, shredded coconut
- 14 oz. can sweetened condensed milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups each milk chocolate chips and white chocolate chips
- 1 tablespoon shortening
For a full list of simple ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Add some chopped roasted almonds into the coconut mixture for a nutty coconut ball or simply add a whole almond (roasted) to the coconut center of each ball and turn them into a round Almond Joy Candy Bar!
- Instead of using a mixture of milk chocolate and white chocolate chips, you could use only white chocolate chips for the chocolate coating. White chocolate can easily be colored with food gel if you are planning to make these for any time of year or for a particular holiday such as Valentine’s day, St Patrick’s day or Halloween!
- Dark chocolate coating would also be a great option with the sweet coconut filling.
- A small sprinkle of sea salt may taste great on the top of the completed coconut balls too.
- Drizzle white or dark chocolate over the chocolate coconut balls to jazz them up or add multicolored sprinkles while the chocolate coating is still wet. You can also add coconut flakes on the top for decoration.
- Add some peppermint extract to your coconut mixture when making these for the holiday season and sprinkle some crushed candy cane pieces over each ball.
- Coat the coconut truffles with tempered chocolate.
🔪 Instructions:
Step 1: Add coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a large bowl.
Step 2: Beat the mixture together with a hand mixer. Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
Step 3: Use a small cookie scoop to scoop balls of the coconut mixture onto a baking sheet lined with parchment paper or wax paper. Coconut balls should be roughly 1-inch balls.
Step 4: Place the scoops into the freezer to harden for at least one hour (just place the whole sheet pan into the freezer.)
Step 5: After the small balls of coconut have chilled, place the chocolate chips and a tablespoon of shortening in a microwave safe bowl.
Step 6: Heat in 30 second increments, stirring between each, until chips are mostly melted.
Discontinue heating and stir until the mixture is fully melted and smooth.
Step 7: Working in small batches (1-2 balls at a time), use a fork to dip and roll each coconut ball in the melted chocolate.
Step 8: Hold the ball above the bowl of chocolate and tap to allow the excess chocolate to drip off the ball. Place on a sheet of parchment paper and allow the chocolate to set.
Step 7: Continue dipping and setting a couple coconut balls at a time. Place the dipped balls back into the freezer until ready to serve.
How Should I Store These Truffles?
You can store these Chocolate Coconut Balls in an airtight container in your freezer for up to 3 months.
If you want to save some space in the freezer, store them in a Ziploc bag once they are completely frozen so that they don’t stick together.
You could also store these balls in the refrigerator although I tend to find that they are best stored in the freezer since their chocolate coating and condensed milk interior can melt if not chilled adequately. Do not store at room temperature.
Tips For Making Chocolate Coconut Balls
- Using parchment paper during the chocolate coating process will help you to keep most of the mess at bay!
- If you want to minimize holes made in your coconut balls while dipping them, try using a toothpick instead of a fork. I found the balls slipped off a toothpick more easily, so keep that in mind. You can also hold the ball on the fork and tap to let the excess chocolate drip off the bottom.
- You need to work fairly quickly when dipping your coconut balls. In the event that your chocolate starts to harden while dipping your coconut balls, simply reheat the chocolate for 15 second intervals, stirring in between, until it’s at the right consistency for dipping.
- The cream filling does not fully harden even after freezing. If you work too slowly, you run the risk of your balls softening into a liquid mush at room temperature.
- Work with 2-3 frozen coconut balls at a time when dipping, leaving the rest in the freezer until you’re ready to move on the next 3, and so on. This will help to keep the balls as hard as possible during the chocolate coating process.
- This filling can be super sticky so it will need a lot of time to chill between steps. Once the filling is chilled, we scoop it into balls and pop those in the freezer.
- Since you’re not tempering the chocolate, it won’t form a super hard shell and these will be best if stored in the freezer. You can definitely use tempered chocolate – follow the instructions outlined in this Hot Chocolate Bombs post.
If you tried these Chocolate Coconut Balls or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chocolate Coconut Balls
Ingredients
- 12 oz. sweetened shredded coconut
- 1 14 oz. can sweetened condensed milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups milk chocolate chips
- 1 ½ cups white chocolate chips
- 1 tablespoon shortening
Instructions
- Add coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.
- Beat the mixture together with a hand mixer.
- Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
- Use a cookie scoop to scoop balls of the coconut mixture onto a baking sheet lined with parchment paper.
- Place the scoops into the freezer to harden for at least one hour (just place the whole sheet pan into the freezer.)
- After the balls have chilled, place the chocolate chips and a tablespoon of shortening in a microwave safe bowl.
- Heat in 30 second increments, stirring between each, until chips are mostly melted.
- Discontinue heating and stir until the mixture is fully melted and smooth.
- Working in small batches (1-2 balls at a time), use a fork to dip and roll each coconut ball in the melted chocolate.
- Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper.
- Continue dipping and setting a couple coconut balls at a time.
- Place the dipped balls back into the freezer until ready to serve.
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Notes
- Using parchment paper during the chocolate coating process will help you to keep most of the mess at bay!
- If you want to minimize holes made in your coconut balls while dipping them, try using a toothpick instead of a fork. I found the balls slipped off a toothpick more easily, so keep that in mind. You can also hold the ball on the fork and tap to let the excess chocolate drip off the bottom.
- You need to work fairly quickly when dipping your coconut balls. In the event that your chocolate starts to harden while dipping your coconut balls, simply reheat the chocolate for 15 second intervals, stirring in between, until it’s at the right consistency for dipping.
- The cream filling does not fully harden even after freezing. If you work too slowly, you run the risk of your balls softening into a liquid mush at room temperature.
- Work with 2-3 frozen coconut balls at a time when dipping, leaving the rest in the freezer until you’re ready to move on the next 3, and so on. This will help to keep the balls as hard as possible during the chocolate coating process.
- This filling can be super sticky so it will need a lot of time to chill between steps. Once the filling is chilled, we scoop it into balls and pop those in the freezer.
- Since you’re not tempering the chocolate, it won’t form a super hard shell and these will be best if stored in the freezer. You can definitely use tempered chocolate – follow the instructions outlined in this Hot Chocolate Bombs post.
Nutrition
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Comments & Reviews
Betti says
Sounds like a wonderful recipe, but cannot find any information anywhere here about how many coconut balls it makes.
girlinspired says
Hi Betti, It makes 25 balls. You can adjust the number of servings in the recipe card and it will adjust the ingredients, if needed. Happy baking!
Dawn H says
Can I use coconut oil instead of shortening
girlinspired says
I think you can! I haven’t tried it, but since you’re going to chill the coconut balls quite a bit, I think the coconut oil will also firm up enough to hold the balls together for dipping.