Chocolate Coconut Balls

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A chocolate covered coconut ball that has a bite taken out of it on a white plate with more truffles in the backbround.

These chocolate coconut balls are no-bake, naturally gluten-free, and made with just 6 ingredients. Shredded coconut and sweetened condensed milk get rolled into balls, dipped in dark chocolate, and topped with more coconut for a little crunch.

They look impressive but take almost no effort. Perfect for holiday cookie trays, parties, or anytime you want something sweet without turning on the oven.

Why You’ll Love this Recipe

  • No-bake. All you need is a microwave to melt the chocolate.
  • Only 6 ingredients. Simple pantry staples you probably already have.
  • Naturally gluten-free. No substitutions needed.
  • Make-ahead friendly. Store in the fridge or freezer and grab one whenever.

Ingredients

An overhead view of ingredients to make coconut balls including sweetened condensed milk, chocolate chips, unsweetened shredded coconut, vanilla extract, coconut oil, and powdered sugar with text overlays over each ingredient to say what it is.

Ingredient Notes

  • Unsweetened shredded coconut – I tried this recipe with various types of coconut flakes, sweetened coconut flakes, larger coconut flakes, and finely shredded coconut. All of these types of desiccated coconut worked in the recipe, but my favorite is absolutely unsweetened shredded coconut. The shredded coconut is finer than flakes so that you aren’t getting large strands of coconut in each bite. I also find that the sweetened coconut can be just a bit too sweet when combined with the sweetened condensed milk and powdered sugar.  
  • Sweetened condensed milk – This is what will make your coconut balls chewy, sweet, and rich. This recipe was formulated to use an entire can of sweetened condensed milk so you don’t have to worry about what to do with the extras. Evaporated milk will NOT work in this recipe.
  • Powdered sugar – This is what I find to be the secret ingredient of these coconut balls with condensed milk. I tested this recipe with and without the powdered sugar, and found the batch with powdered sugar to have the perfect mouthfeel after chilling. It gives the coconut balls a little more chew, more similar to a coconut truffle. 
  • Vanilla extract – Use a pure vanilla extract for best flavor, because you will definitely taste it in these coconut bites.
  • Dark chocolate chips – I love the flavor of dark chocolate, but you can also use milk chocolate, bittersweet chocolate or semi-sweet chocolate if you prefer. I think white chocolate might be a bit too sweet for these bites. You can also omit the chocolate coating if you are not a chocolate person.
  • Coconut oil – Thins the chocolate and helps it harden with a nice shine. I love the slight bit of coconut flavor that coconut oil brings to this recipe as well. 

Almond Joy Variation

Swap the vanilla extract for almond extract and press a whole roasted almond into the center of each ball before dipping into the chocolate. Instant Almond Joy vibes!

Step-by-Step instructions

It’s very easy to make these coconut balls covered in dark chocolate with just a few simple ingredients you probably already have in your pantry.

The below step-by-step instructions with matching photos are meant to help you see the recipe made at various stages. Place special attention to the size of the coconut shreds, coconut dough texture, the size of the coconut truffles once scooped and how to dip your coconut balls in chocolate using a fork.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A glass mixing bowl with coconut flakes and powdered sugar before mixing together.
Add the unsweetened coconut and powdered sugar to a large bowl. Whisk until combined.
A bowl of shredded coconut flakes and powdered sugar topped with sweetened condensed milk and vanilla extract before mixing together.
Add the sweetened condensed milk and vanilla extract.
A glass mixing bowl with a coconut truffle dough in it made of coconut flakes and sweetened condensed milk.
Mix until a dough forms. Let the coconut mixture chill in the refrigerator for 20 minutes to make it easier to handle and scoop into balls.
A small stainless steel scooper filled with coconut truffle mixture over a bowl of more coconut truffle dough.
Use a tablespoon or small scoop to scoop out the coconut truffle dough into 36 balls. Roll them between your hands to smooth them out. Place them on a sheet pan and refrigerate for an hour.
A glass mixing bowl with dark chocolate chips and coconut oil in it before melting in the microwave.
Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted. This should take about 60-90 seconds in total.
A coconut ball in a bowl of melted dark chocolate.
Add the chilled coconut balls, a few at a time, to the melted chocolate. Roll them around until they are completely covered.
A coconut ball that has been dipped into a bowl of melted dark chocolate and pulled up with a fork.
Remove the coconut ball from the chocolate with a fork, letting the excess chocolate drip off the truffle.
Round truffles covered in dark chocolate coating and topped with shredded coconut on a baking sheet lined with parchment paper.
Place on a baking sheet lined with parchment paper and immediately sprinkle with reserved coconut shreds. Let the chocolate harden before serving.

Recipe FAQs

Can you use sweetened coconut flakes in this recipe?

You can, but the balls will be much sweeter. I also find that the sweetened coconut flakes are a bit larger in size than the unsweetened shredded coconut, so the texture is different.

Can I freeze coconut balls?

Yes, they freeze very well. Place them in a freezer bag or freezer-safe container once hardened for up to 3 months. You can eat them straight from frozen or let them thaw at room temperature for about 30 minutes.

Can I skip the chocolate coating?

Yes. Roll the finished balls in extra coconut or powdered sugar instead for a simpler version.

What if my chocolate is too thick for dipping?

Add another teaspoon of coconut oil and microwave for 10 seconds. It should coat smoothly without clumping.

Expert Tips

  • Chill the dough before rolling. 20 minutes in the fridge makes it much easier to scoop and shape.
  • Use a tall, narrow bowl for dipping. The higher chocolate level gives better coverage than a wide shallow bowl.
  • Work in small batches. The chocolate sets fast. Dip 3-4 balls at a time and sprinkle with coconut immediately.
  • Use a fork, not a spoon. The gaps between the tines let excess chocolate drip off cleanly.

Storage instructions

  • Storage: Store coconut balls in an airtight container in the refrigerator for up to 1 week.
  • Freezer Option: Store coconut balls in an airtight container in the freezer for up to 3 months.
  • Defrost: Coconut balls are best enjoyed chilled, but you can let them sit at room temperature for a few minutes before eating.

Serving suggestions

These coconut balls are perfect for holiday cookie exchanges, Valentine’s Day, or a DIY dessert board. Package a few in a small box for an easy homemade gift. They pair well with chocolate chia jam peanut butter cups, gluten-free Oreo balls, and white chocolate strawberry truffles for a no-bake candy spread.

A close up of a single coconut ball covered in dark chocolate and topped with shredded coconut flakes on a cooling rack with more coconut balls in the background.

More gluten-free chocolate and candy to try

All Chocolate & Candy

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A coconut ball covered in dark chocolate that has a bite taken out of it.
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Chocolate Coconut Balls

No-bake chocolate coconut balls made with sweetened condensed milk, dipped in dark chocolate, and topped with shredded coconut. Only 6 ingredients and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 1 minute
Chilling Time 2 hours
Total Time 2 hours 16 minutes
Servings 36 balls
Metric – US Customary

Ingredients

Coconut Balls:

  • 3 1/2 cups (350 g) unsweetened shredded coconut
  • 1 1/2 cups (180 g) powdered sugar
  • 14 oz (396 g) can sweetened condensed milk
  • 1/2 teaspoon vanilla extract

Chocolate Coating:

  • 2 cups (360 g) dark chocolate chips
  • 1 tablespoon (14 g) coconut oil

Topping:

  • 2 tablespoons (15 g) unsweetened shredded coconut

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Coconut Balls:

  • Add 3 1/2 cups (350 g) unsweetened shredded coconut to a large bowl. Whisk in 1 1/2 cups (180 g) powdered sugar.
  • Add 14 oz (396 g) can sweetened condensed milk and 1/2 teaspoon vanilla extract. Stir until a dough forms. Refrigerate for 20 minutes.
  • Scoop the mixture into 1-tablespoon balls and roll between your hands to smooth. You should get about 36 balls.
  • Place on a parchment-lined baking sheet and refrigerate for at least 1 hour.

Chocolate Coating:

  • Add 2 cups (360 g) dark chocolate chips and 1 tablespoon (14 g) coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted (60-90 seconds total).
  • Add the chocolate chips and coconut oil to a microwave-safe bowl.
  • Microwave in 30-second increments, stirring in between, until the chocolate is melted. This should about 60-90 seconds total.

Assembling:

  • Use a fork to dip each ball into the chocolate, tapping off the excess.
  • Return to the baking sheet and sprinkle 2 tablespoons (15 g) unsweetened shredded coconut over the tops, dividing evenly amongst the coconut balls.
  • Let the chocolate set for 30 minutes before serving.

Notes

  • Coconut: Use finely shredded, not flakes. Flakes are larger and give a stringier texture.
  • Gluten-free: This recipe is naturally gluten-free, but always double check labels.
  • Dairy-free: Use coconut sweetened condensed milk and dairy-free chocolate chips.
  • Work quickly: Sprinkle coconut on each ball right after dipping—the chocolate sets fast.
  • Storage: Refrigerate up to 1 week or freeze up to 3 months.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 28mg | Potassium: 156mg | Fiber: 2g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 0.5mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

2 Comments

    1. Thank you Jillian! I just shared it on your corn-free link party! I love your blog!

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