Chocolate Coconut Balls are one of our favorite no-bake holiday treats. A sweet, moist, coconut center, covered in a chocolate coating with only 5-ingredients! These are so Easy to make and always a huge hit with everyone.
If you love coconut like we do, you might want to also try these Coconut Macaroons, Hello Dolly Bars and our German Chocolate Cupcakes.
Chocolate Coconut Balls
For this recipe you will want to use dessicated coconut. That’s a bit different from shredded coconut – it’s finely shredded coconut that is not sweetened. If you do not have this, go ahead and use regular shredded coconut. That’s OKAY. I personally would pulse the coconut in a blender a few times, but I am a bit picky with texture. We also show you below how to cut back on the sugar to make a healthier version of these yummy coconut balls.
How To Make Coconut Balls
This is a recipe that my grandma made every holiday season. She loved coconut and would bake with it all the time, especially around the Holidays. Chocolate Coconut Balls are completely no-bake though. All you need to do is melt a bit of chocolate; that’s as hard as ‘baking’ gets in this yummy recipe. Even though this recipe is super easy, it will take a bit of patience dipping each ball in the chocolate. It’s worth it though, trust me!
Ingredients you will need:
- coconut
- powdered sugar
- sweetened condensed milk
- dark or semi-sweet chocolate chips
- shortening
Directions
- You start by mixing the coconut, sweetened condensed milk and powdered sugar. Form the mixture into balls and place on a pan lined with wax paper. Place the balls in the fridge to firm.
- Melt the chocolate chips and shortening. Dip the balls into the chocolate mixture getting rid of any access chocolate.
- Place the balls back on the paper and let them set.
Healthy Chocolate Coconut Balls
- 2 cups dessicated coconut
- 4 tablespoons honey
- 5 tablespoons coconut oil
- 1/2 cup dark chocolate chips for melting
Follow the recipe as listed below using these ingredients.
Tips and Tricks
- We love to use this chocolate dipping tool for recipes like this and makes it so much easier.
- Add an almond in the center. It will taste just like an Almond Joy Candy Bar!
- You can also add in chopped almonds to the coconut mixture.
Chocolate Coconut Balls
Ingredients
- 1 3/4 cup desiccated coconut
- 1 3/4 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 2 cups dark or semi-sweet chocolate chips
- 2 Tbsp shortening
Instructions
- In a large bowl combine confectioners sugar with coconut and condensed milk.
- Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
- In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
- Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.
Last Step:
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183 comments on “Chocolate Coconut Balls {5-ingredients}”
Super easy, rich and decadent!!
Thanks Theresa!
I would like to try the healthier version, have you tried it? I’m curious mixing just the coconut with the honey…. will this even taste good? I’m assuming since there are no directions that you add the coconut oil to the chocolate and not to the coconut and the honey?? correect? Just curious before I try. Thanks!! They look very yummy!!
Thanks Jen. I guess it’s a personal preference, but I think the honey tastes good with the coconut. Yes, the oil goes in the chocolate to help with the consistency and it gives it a nice sheen.
My mom made these and passed down the recipe to me, we use butter instead of the oil…and add Chopped Pecans.
Hi Angie. Chopped pecans are a great add-in!
I read that someone used regular coconut (which is what I have). But I don’t have a blender or processor – will that matter? Do I still use the condensed milk and and just leave out the powder sugar?
Hi Karen. Regular coconut will substitute just fine with no other alterations to the recipe.
Made these thus evening and added almonds chopped up to it,awesome,my favorite
Thanks Carolyn!
Hi ! I follow the recipe and it came out to runny to roll up into balls . What did I ddo wrong ?
Sorry to hear that Herman. This recipe will work with both desiccated and shredded coconut so unless you added too much condensed milk I’m not sure what the issue could be. Next time you could try adding the condensed milk gradually until you get the right consistency or adding more coconut and powdered sugar if it is too runny.
Add more powdered sugar
Hi! You may have used canned “evaporated milk” instead of “sweetened condensed milk”! I bet this is what happened maybe, because these are pretty fool-proof!
Excellent and so easy! I did take your advise and purchased the Wilton dipping tool set. So glad I did!
Thanks Janice!
What can I use instead of shortening?
Hi Lydia. Vegetable or coconut oil can be used as substitutes.
Will they be just as good with milk chocolate coating?
Hi Tylstenie. Yes, milk chocolate will work well as a substitute.
what is desiccated coconut?
Hi Traci. Desiccated coconut has a finer texture than shredded coconut. It has a more grated texture.
Love this recipe it turns out wonderful will make it again
Thank you Ida!
I put an almond in the center, they were a major hit
Thank you Dorothy!
Is the coconut Sweetened or unsweetened?
Hi Yvonne. It’s best to use unsweetened desiccated coconut with this recipe.
I like them. I did those with white chocolate instead of dark chocolate and they were really good.
Made these for co-workers and they loved them! Easy to make also!
Thank you Sherry!
Quick, easy & YUM! thanks!
Thank you!
Love all the great recipes!!!!
Thank you Linda!
Do they have to stay in the frig? Would make a wonderfull addition to my cookie trays.
Hi Joanne. These do best in the fridge but can be added to the cookie trays as well. They won’t melt, but depending on the temperature they can get soft.
SO good, and destined to become a holiday tradition!
Every Christmas, I’ve been making Chocolate Coconut Balls, Million Dollar Fudge, Cocoons, and White Chocolate Haystacks to distribute in tins as gifts to friends and family. Last year, I found a new, delicious, Dark Milk Chocolate by Fortunato, which notably elevated the chocolate flavor, and everyone complimented the taste. Additionally, I incorporate 1/2 bar of paraffin wax into my chocolate, preserving its taste while adding a delightful shine.
Thank you Donna. The recipe I had called for a whole bar of paraffin wax, and they came out way to waxy. Next time I’ll just use 1/2 bar.