Chocolate Coconut Balls

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

No ratings yet

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Chilling Time 2

Total Time 2 16

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