No-Bake Coconut Cream Balls
Creamy, coconutty, and impossibly easy, these No-Bake Coconut Cream Balls are the kind of treat that disappears faster than you can say dessert.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowl
Ingredients
Ingredients
- 2.5 cups shredded coconut unsweetened or sweetened depending on preference
- 1 cup sweetened condensed milk room temperature for easier mixing
- 0.5 tsp vanilla extract
- 1 cup powdered sugar sifted if lumpy
- 0.5 cup chopped nuts optional, finely chopped (almonds, pecans, or hazelnuts)
- 8 oz white or semi-sweet chocolate melted (for dipping)
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper. Measure out all ingredients so everything is ready to go.
- Mix the base: In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and powdered sugar. Stir until fully combined and sticky. If using, fold in chopped nuts until evenly distributed.
- Form the balls: Scoop about 1 tablespoon of mixture and roll between your palms into a smooth ball. Place each ball on the parchment-lined baking sheet, spacing them slightly apart.
- Chill to set: Freeze the tray for 30 minutes to firm the centers.
- Melt the chocolate: Place chopped chocolate or chips into a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until smooth and completely melted.
- Dip the balls: Using a fork or toothpick, dip frozen coconut balls into the melted chocolate, turning to coat fully. Allow excess chocolate to drip back into the bowl, then return the coated balls to the parchment-lined tray.
- Set the coating: Let the chocolate set at room temperature for about 15–30 minutes, or refrigerate for 10–15 minutes if you’re in a hurry.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer bag or container for up to 3 months.