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

These no bake chocolate coconut balls are such an easy treat to make! Shredded coconut is combined with sweetened condensed milk and powdered sugar for a coconut ball that is chewy in texture with a rich, creamy flavor. 

They’re dipped in dark chocolate and sprinkled with more coconut flakes for a little crunch. The dark chocolate pairs so well with the coconut flavor. 

If you love coconut and chocolate, this is the recipe for you! It’s great for parties or for a quick grab-and-go snack or dessert that you can store in the freezer for when you are looking for a sweet treat. 

This recipe is straightforward to follow and does not require any fancy equipment or cooking skills, making it an excellent choice for novice bakers who want to impress their friends and family with a homemade dessert.

You’ll love this recipe because:

  • It’s only 6 ingredients. It does not get much simpler than this coconut balls recipe with just 6 ingredients you may already have in your pantry!
  • It’s no bake. I love recipes that don’t require me to turn on my oven or stove top. It frees up space for other recipes during the holidays and doesn’t heat up my kitchen during the summer months when it’s just too hot to cook. All you need is a microwave to melt the chocolate!
  • No special tools required. You don’t need a stand mixer, electric mixer, blender, or food processor for this recipe. Just a bowl, a spoon or spatula, and a baking sheet or tray. It’s so simple. 
  • It’s naturally gluten-free! If you have celiac disease or are on a gluten-free diet for other reasons, this chocolate chocolate ball recipe is naturally gluten-free! 

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. It’s not to be skipped. 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 or unsweetened condensed 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. You can also use almond extract if you prefer for a pseudo Almond Joy ball.  
  • 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 – The coconut oil is used to thin out the chocolate and help it harden after the truffles are dipped. It also gives them a shiny appearance. I love the slight bit of coconut flavor that coconut oil brings to this recipe as well. 

If you’re dairy-free, you can use coconut sweetened condensed milk instead, which is often found in the same aisle as sweetened condensed milk.

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.

Are coconut balls gluten-free?

Yes, this recipe is naturally gluten-free! Be sure to double check all of your ingredients to ensure they are not made on the same lines as gluten though. 

hints & tips

  • To make rolling the balls easier, chill the mixture in the fridge for about 20 to 30 minutes before shaping them.
  • For a different twist, you can add chopped nuts or dried fruit to the mixture. Add an almond in the center of each coconut ball for an Almond Joy ball. 
  • When you’re dipping the balls in the chocolate, it’s easiest to use a tall glass, a glass measuring cup or a bowl that is not so wide so that the chocolate level is higher. You’ll be able to get more even coverage on the coconut bites this way. 
  • Use a fork to dip the coconut bites in the chocolate. The space between the fork prongs will let the chocolate drip off the balls so that they aren’t pooling in chocolate on the baking sheet. 
  • Work a few at a time when dipping the coconut bites in chocolate. They will harden quickly, so you want to be sure to sprinkle them with coconut flakes soon after dipping so that the chocolate doesn’t harden too quickly. 

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.
  • Reheat: Coconut balls are best enjoyed chilled, but you can let them sit at room temperature for a few minutes before eating.
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 desserts to try

All DESSERTS

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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Coconut Balls

These no bake chocolate coconut balls are filled with shredded coconut and sweetened condensed milk, coated in rich dark chocolate, and sprinkled with more coconut for a delightful crunch. With just 6 ingredients and minimal effort, you can whip up a batch of these delicious coconut balls in no time. They're perfect for impressing your guests at your next party or for satisfying your sweet tooth.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes
Cook Time 1 minute
Chilling Time 2 hours
Total Time 2 hours 16 minutes
Servings 36 balls

Ingredients

  • 3 1/2 cups unsweetened shredded coconut - divided (12oz, 350g)
  • 1 1/2 cups powdered sugar - 180g
  • 14 oz can sweetened condensed milk - 1.25 cups, 396g
  • 1/2 teaspoon vanilla extract
  • 2 cups dark chocolate chips
  • 1 tbsp coconut oil

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

Instructions

  • Add all but 2 tablespoons of unsweetened shredded coconut to a large bowl.
  • Add the powdered sugar and whisk until combined.
  • Then, add the sweetened condensed milk and vanilla extract. Stir until a dough forms.
  • Let the dough chill for about 20 minutes in the refrigerator to firm up.
  • Once scoopable, use a small ice cream or cooked dough scoop to scoop the coconut mixture into 1 tablespoon sized balls. Roll the balls between your hands to make them smooth.
  • Place the coconut balls on a parchment lined baking sheet. You should get about 36 coconut balls.
  • Refrigerate the coconut balls for at least an hour.
  • 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.
  • Use a fork to dip the coconut balls into the chocolate mixture, tapping any excess chocolate off the coconut balls.
  • Place the dipped coconut bites back onto the prepared baking sheet and immediately sprinkle with the remaining shredded coconut.
  • Let the chocolate set for about 30 minutes before serving. Chill until ready to serve.

Notes

  • The chocolate coating will set rapidly, so it’s important to sprinkle the coconut flakes over the bites soon after dipping to prevent the chocolate from hardening too quickly. This will ensure that the coconut flakes stick to the chocolate and that your final product looks as good as it tastes.
  • For a dairy-free option, use coconut sweetened condensed milk and dairy-free dark chocolate. 
 

Nutrition

Calories: 172kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 28mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 0.5mg

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

2 Comments

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

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