Introduction
Sometimes the simplest treats are the most irresistible, and these No Bake Coconut Cream Balls are proof of that. With just a handful of ingredients, you can create rich, bite-sized delights that combine creamy coconut filling with a smooth chocolate coating. They’re perfect for holidays, parties, gift-giving, or even a sweet indulgence after dinner.
The best part? No oven is required—just mix, chill, dip, and enjoy.
Ingredients
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2 cups sweetened shredded coconut
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½ cup sweetened condensed milk
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¼ cup unsalted butter, softened
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½ teaspoon vanilla extract
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Pinch of salt
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8 ounces semi-sweet chocolate, finely chopped
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1 tablespoon coconut oil
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Additional shredded coconut, for garnish (optional)
Instructions
Step 1: Make the Coconut Cream Filling
In a large mixing bowl, combine shredded coconut, condensed milk, softened butter, vanilla extract, and a pinch of salt. Mix until a thick mixture forms that holds together easily without being too sticky.
Step 2: Shape the Balls
Scoop out small portions of the mixture and roll them between your palms to form bite-sized balls. Place the balls on a parchment-lined baking sheet. This recipe makes about 20–24 pieces.
Step 3: Chill Until Firm
Refrigerate the coconut balls for at least 30 minutes. Chilling helps them set properly, making them easier to coat in chocolate.
Step 4: Prepare the Chocolate Coating
In a microwave-safe bowl, combine chopped semi-sweet chocolate and coconut oil. Heat in 20–30 second bursts, stirring each time, until smooth and glossy.
Step 5: Dip the Coconut Balls
Using a fork or toothpick, dip each chilled coconut ball into the melted chocolate, coating it completely. Let excess chocolate drip off before placing the coated ball back on the baking sheet.
Step 6: Add a Finishing Touch
While the coating is still slightly wet, sprinkle with extra shredded coconut for decoration and added flavor.
Step 7: Set and Serve
Refrigerate the coated balls for 15–20 minutes, or until the chocolate hardens. Transfer to an airtight container and store in the refrigerator until ready to serve.
Tips for Success
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For smoother dipping: Keep your coconut balls well-chilled before coating.
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Flavor twist: Add a splash of almond extract or a few chopped nuts to the coconut mixture.
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Storage: These keep well in the refrigerator for up to a week or in the freezer for a month.
Conclusion
These No Bake Coconut Cream Balls are the ultimate fuss-free dessert—creamy, chocolaty, and utterly satisfying. Whether you make them for the holidays, as a party treat, or just because you’re craving something sweet, they’re sure to be a crowd-pleaser. Quick to prepare, fun to decorate, and even easier to eat, this is one recipe you’ll want to keep forever.