Sweet, Chewy & Perfectly Simple
These No-Bake Coconut Cream Balls are soft, chewy, and coated in smooth chocolate for the perfect balance of creamy and crunchy. Made with just a few ingredients—like shredded coconut, sweetened condensed milk, and vanilla—they come together quickly without any baking required.
A classic treat that’s great for holidays, school snacks, or anytime you need something sweet!
Why You’ll Love This Recipe:
No Oven Needed: Just mix, roll, chill, and dip—no baking skills required!
Creamy Coconut Base: Rich, naturally sweet, and full of tropical flavor.
Chocolate Drizzle Magic: Adds a satisfying contrast with every bite.
Quick & Easy: Ready in under an hour—including chilling time.
Perfect for Gifting: Makes a beautiful addition to cookie trays, lunch boxes, or care packages.
Ingredients (Makes 20–24 balls):
For the Coconut Mixture:
- 2½ cups shredded sweetened coconut (about 8 oz)
- ½ cup sweetened condensed milk (acts as the binder and sweetener)
- 1 tsp vanilla extract (for rich flavor)
- ¼ tsp salt (to balance sweetness)
- 1 cup powdered sugar (helps firm up the texture)
For the Chocolate Coating:
- 12 oz semi-sweet or white chocolate chips (or a mix for variety)
- 1 tbsp coconut oil or shortening (for smoother melting and dipping)
Instructions:
Step 1: Mix the Coconut Filling
In a large bowl, combine:
- Shredded coconut
- Sweetened condensed milk
- Vanilla extract
- Salt
- Powdered sugar
Stir or knead until the mixture comes together into a soft, sticky dough .
Let it rest for 5 minutes so it firms up slightly before rolling.
Step 2: Roll Into Bite-Sized Balls
Using your hands, roll the mixture into 1-inch balls .
Place them on a parchment-lined tray and refrigerate for 30–45 minutes , or until firm.
This step ensures they hold their shape when dipped in chocolate.
Step 3: Melt the Chocolate
In a microwave-safe bowl, combine:
- Chocolate chips
- Coconut oil (if using for smoother coating)
Microwave in 30-second intervals , stirring between each, until fully melted and smooth.
Alternatively, melt over a double boiler on the stovetop.
Step 4: Dip the Coconut Balls
Once chilled, dip each ball into the melted chocolate using a fork or toothpick.
Gently shake off excess chocolate and return to parchment paper.
Repeat until all balls are coated.
Step 5: Let the Chocolate Set
Let the balls sit at room temperature to harden—or place in the fridge for 10–15 minutes to speed up the process.
Once set, transfer to an airtight container.
Store in the refrigerator for up to 1 week —they also freeze well!
Tips for Success:
Chill Before Rolling: If the mixture feels too sticky, refrigerate for 10–15 minutes first.
Make Mini Versions: Use a small cookie scoop for uniform bite-sized treats.
Dairy-Free Option: Use vegan chocolate and coconut-based condensed milk for a plant-based version.
Add Color: Stir in food coloring or roll in sprinkles before dipping.- Double Batch Magic: These keep well—great for holiday baking or gifting.
Serving Suggestions:
- Perfect for dessert trays, bake sales, or tea-time bites.
- Great with coffee, chai, or a glass of cold almond milk.
- Ideal as a quick after-school snack or late-night sweet treat.
Nutritional Information (per ball, makes 20 – approximate):
(Without optional toppings – based on regular chocolate and coconut)
- Calories: ~120 kcal
- Protein: ~1g
- Carbohydrates: ~14g
- Fat: ~7g
- Fiber: ~1g
- Sugar: ~10g
These No-Bake Coconut Cream Balls prove that sometimes the simplest desserts are the most satisfying. With their soft, sweet center and glossy chocolate shell—they’re a must-bake (or no-bake!) favorite for kids and adults alike.
So go ahead and make these today… because once you try one—you’ll be making them again and again!
