No Bake Coconut Cream Balls
No bake coconut cream balls are a delightful treat that combine creamy, shredded coconut and rich chocolate for an indulgent, bite-sized dessert.
Servings: 24 servings
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Fork
- Hand Mixer
Ingredients
Ingredients
- 8 oz Cream Cheese, softened Adds creaminess to the coconut filling.
- 1 tablespoon Butter, softened Provides a rich texture to the mixture.
- 4 cups Powdered Sugar Sweetens the coconut filling and helps it hold its shape.
- 1 cup Shredded Coconut Adds that distinct tropical flavor and texture.
- 1 12 oz bag Melting Chocolate Chips Creates the glossy, chocolatey coating.
Instructions
- 1. Line a baking sheet with parchment paper; set aside.
- 2. In a medium bowl, beat cream cheese and butter with a hand mixer until blended. Gradually add powdered sugar, then add shredded coconut and mix well. Refrigerate for about 1 hour.
- 3. Dust your hands with powdered sugar and mold the coconut mixture into egg shapes.
- 4. Place the coconut eggs on parchment paper and freeze for approximately 1 hour.
- 5. Melt the chocolate according to package instructions.
- 6. Dip each egg into the melted chocolate using a fork, ensuring it is fully coated, then transfer back to the parchment paper.
- 7. Refrigerate for about 5 to 10 minutes to set the chocolate.
- 8. Serve immediately or store in an airtight container in the fridge as desired. Enjoy!
Notes
Use quality chocolate for a smoother coating. You can also add flavor extracts for a twist.
Nutrition
Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g