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:
Table of Contents
- 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.
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.
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.
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.
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
- 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.
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.
- 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
- 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.
- 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.