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Chocolate Coconut Balls

March 28, 2021 by girlinspired Leave a Comment

Otherwise known as coconut candy balls, bonbons or truffles, these Chocolate Coconut Balls are another of my favorite no-bake sweet treats, perfect for any occasion and easily varied to suit your preferences or to celebrate specific holidays!

stacked chocolate coconut balls with top ball split open

The coconut and condensed milk filling makes these treats sweet and moist in the centre with a decadent chocolate coating. They’re little chilled bites from candy heaven that melt effortlessly in your mouth – addictively moreish! 

coconut truffles stacked on glass cake plate

Table of Contents

  • More No-Bake Treats You’ll Love!
  • What Ingredients Will I Need?
  • How Do I Make this Recipe?
  • How Should I Store These Truffles?
  • What Variations Can I Make To This Recipe?
  • Tips For Making Chocolate Coconut Balls

These 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). 

More No-Bake Treats You’ll Love!

  • Homemade Chocolate Peanut Butter Hearts
  • S’mores Cheesecake Parfaits
  • The Most Decadent Chocolate Lasagna

What Ingredients Will I Need?

  • 12 oz. sweetened, shredded coconut
  • 14 oz. can sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups each milk chocolate chips and white chocolate chips
  • 1 tablespoon shortening
ingredients set out in separate dishes: coconut, sweetened condensed milk, chocolate chips, vanilla, powdered sugar, shortening

How Do I Make this Recipe?

This is a pretty simple no-bake recipe. You will mix together coconut, powdered sugar, vanilla, and sweetened condensed milk to make the filling.

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.

Melt the chocolate with some shortening to make a smooth coating that is easy to work with. Then you’ll dip the coconut filling balls into the chocolate coating and you’re done!

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.

stacked chocolate coconut balls with top ball split open

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. And hence, do not store at room temperature.

What Variations Can I Make To This Recipe?

Here are a few fun ideas of how to modify these delicious coconut balls: 

  • Add some chopped roasted almonds into the coconut mixture for a nutty coconut ball or simply add a whole roasted almond to the centre of each ball and turn them into Almond Joys!
  • 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 a particular holiday such as Valentine’s day, St Patrick’s day or Halloween! 
  • Drizzle white or dark chocolate over the chocolate coconut balls to jazz them or add multicolored sprinkles while the chocolate coating is still wet. 
  • Add some peppermint extract to your coconut mixture when making these for Christmas and sprinkle some crushed candy cane pieces over each ball. 
  • Coat the coconut truffles with tempered chocolate.

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 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. 
stacked chocolate coconut balls with top ball split open

Chocolate Coconut Balls

These chocolate coconut balls with coconut and condensed milk filling makes these treats sweet and moist in the centre with a decadent chocolate coating.
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Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Chill Time: 1 hour 20 minutes
Servings: 25
Calories: 199kcal
Author: girlinspired
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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.
    coconut and sweetened condensed milk in glass bowl
  • Beat the mixture together with a hand mixer.
    creamed coconut mixture in mixing bowl with hand mixer and bowls of chocolate chips
  • 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.
    cookie scoop with coconut filling held over sheet pan with balls of coconut mixture
  • Place the scoops into the freezer to harden for at least one hour (just place the whole sheet pan into the freezer.)
    coconut balls placed on sheet pan
  • After the balls have chilled, place the chocolate chips and a tablespoon of shortening in a microwave safe bowl.
    white and milk chocolate chips with shortening in glass mixing 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.
    melted chocolate in glass bowl
  • Working in small batches (1-2 balls at a time), use a fork to dip and roll each coconut ball in the melted chocolate.
    coconut ball held over bowl of melted chocolate
  • Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper.
    chocolate covered coconut ball lifted from melted chocolate
  • Continue dipping and setting a couple coconut balls at a time.
  • Place the dipped balls back into the freezer until ready to serve.
    chocolate truffles spaced on a sheet pan
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 143mg | Fiber: 1g | Sugar: 25g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes Tagged With: chocolate, coconut

Filled German Chocolate Cupcakes with Caramel Buttercream

December 11, 2013 by girlinspired 7 Comments

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

The blend between the caramel buttercream and the rich, coconut filling in these deluxe German Chocolate Cupcakes will make you swoon.  They are SO good – if you like coconut, that is.  My husband does not and it makes me sad because it’s one of my favorite ingredients.  Since he’s not eating these cupcakes, I’m sharing them with you!

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

I’ve been kind of into filling cupcakes with something yummy lately.  It’s like a fun surprise between the crumbly cake and the fluffy frosting.  In this case, the gooey center is a traditional German Chocolate Cake filling/frosting – made from egg yolks, butter, sugar, and coconut.  But the caramel buttercream frosting added to the top leaves you with the whole package.

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

While I like to make decadent desserts and experiment with new flavors and recipes, it’s nearly impossible to find the time to make everything from scratch.  I use boxed cake mixes most of the time because they taste pretty darn good.  Sometimes adding a few alternate ingredients can really dress up a cake, sometimes adding a homemade frosting is all that is needed to produce a delicious cake.  And I should note that I always, always make frosting from scratch – that’s the part I’d rather put my time into.  Anyway…I used a boxed German chocolate cake mix for the basic cupcakes here.  My mom makes a great German Chocolate cake from scratch, if you want to whip up the whole shebang.

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

For the filling, mix 2 egg yolks, 1/2 cup evaporated milk, 3/4 cup granulated sugar, and 1/2 cup butter in a saucepan – cook over medium heat until the mixture thickens.  Remove from heat and add 1 teaspoon vanilla extract and 1 cup sweetened coconut.  Let cool.  Scoop about a 1 teaspoon of cake out of the top of each cupcake (a grapefruit spoon works well for this).  When the filling mixture has cooled, spoon it into the whole in the cupcake.

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

Finish the filled cupcakes with a piped swirl (use tip 1M) of Caramel Swiss Meringue Buttercream (to die for!!).  Toast a little shredded coconut in the oven for 5 minutes or so, just until it starts to brown.  Remove it from the oven and allow it to cool completely.  Sprinkle cooled coconut over the top of the cupcakes – it looks fancy plus it gives people an idea of the flavors hiding within!

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

 

So tell me, do you like some filling in your cupcakes?  Do you prefer to make the cake from scratch or the frosting or both…or neither?

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

 

Not into cupcakes (what??!?)?  I have a really easy oilcloth gift card holder/coin purse sewing tutorial over at I Heart Naptime today – perfect for quick gifts!!

Oilcloth Coin Purse

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Valentine's Day Tagged With: buttercream, caramel, chocolate, coconut, cupcakes

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