No-Bake Chocolate Dipped Coconut Cream Balls
Make these simple, creamy coconut balls without baking, then dip them in chocolate for a rich, satisfying treat.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 min
- Yield: 20 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 3 cups shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Combine the sweetened condensed milk, shredded coconut, and vanilla extract in a medium bowl. Mix until fully combined.
- Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes to firm up.
- Scoop rounded tablespoons of the chilled mixture and roll them firmly between your palms into uniform balls. Place the formed balls on a parchment-lined baking sheet.
- Return the baking sheet with the coconut balls to the refrigerator while you prepare the chocolate coating.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted.
- Dip each chilled coconut ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the ball out, letting excess chocolate drip back into the bowl.
- Place the coated balls back onto the parchment-lined sheet.
- Refrigerate the chocolate-covered coconut balls for at least 1 hour, or until the chocolate coating is set.
Notes
- For a firmer ball, chill the mixture for 1 hour instead of 30 minutes before rolling.
- If you prefer dark chocolate, substitute dark chocolate chips for the semi-sweet ones.
- You can add 1/2 teaspoon of almond extract along with the vanilla for a different flavor profile.
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 18
- Sodium: 35
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 10