Coconut Cream Balls
Coconut cream balls are a creamy, chocolate-coated delight perfect for holidays or gifting. Easy to customize and make ahead, they’re a crowd-pleasing treat for any occasion.
Ingredients
Coconut Filling
- 7 oz unsweetened shredded coconut
- 14 oz sweetened condensed milk
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Chocolate Coating
- 10 oz high-quality dark chocolate
- 3 tablespoons butter-flavored shortening regular shortening works as well
Topping
- 1/4 teaspoon flaky sea salt such as Maldon
Instructions
Making the Coconut Filling
- Pulse the shredded coconut in a food processor for about 10 seconds until it becomes finer in texture.
- Transfer the processed coconut to a large bowl and add the remaining filling ingredients. Mix thoroughly until well combined.
- Using a small scoop or your hands, shape the mixture into 1-inch balls and place them on a parchment-lined sheet pan.
- Freeze the coconut balls for 15-20 minutes to firm them up.
Melting the Chocolate
- In a microwave-safe bowl, melt the chocolate and shortening together in 30-second increments, stirring after each interval, until smooth and fully melted.
- Using a fork, dip each coconut ball into the melted chocolate, ensuring it is fully coated on all sides. Lift the ball out with the fork, allowing any excess chocolate to drip off, and place it back onto the parchment-lined sheet pan.
- Sprinkle each chocolate-coated coconut ball with flaky sea salt about 10-15 seconds after placing it on the pan to allow the chocolate to slightly set.
- Refrigerate the coated balls for 30 minutes to fully set before serving.
Notes
Be sure to freeze the coconut balls before coating them with chocolate. If you don't have a 1-inch cookie scoop, you can use a heaping teaspoon to form the balls. After coating the balls with chocolate, top them with flaky sea salt about 15 seconds later. You don’t want the chocolate to set before adding the salt, but also be mindful not to wait too long, as the salt could melt into the chocolate. Once coated, refrigerate the chocolate coconut balls for 30 minutes to allow the chocolate to fully set.
Store the coconut balls in an airtight container or Ziploc bag in the fridge for up to 7 days, in the freezer for up to 2 months, or on the countertop for up to 48 hours. These no-bake chocolate coconut balls can be served at room temperature or cold. They make fantastic holiday treats!