Coconut Balls

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These Coconut Balls are a delicious coconut candy treat. Rich chocolate-covered balls that make for a delicious dessert or holiday gift.  

Chocolate goodness with sweet coconut centers make this homemade chocolate candy tasty and so easy to make!

Why This Recipe

These delicious coconut candy balls are made easily with a few simple ingredients. No need for a food processor or mixer to make these fun chocolate candies.

The result is a soft and creamy candy with a rich coconut flavor that are sot tasty, that some call them coconut bliss balls. It is a fun take on a mounds bar if you are familiar with those. 

These no bake coconut balls not only make a fun candy treat for game nights and parties, these are also great as an edible homemade gift to give at holiday time.

These are delicious too!

Ingredients For Coconut Balls

• Ingredients
  unsweetened shredded coconut
  maple syrup
  coconut oil
  vanilla extract
  salt
  dark or semi-sweet chocolate

Equipment

• Food Processor or Blender
• Parchment paper or Wax Paper
• Baking Sheet
• Small Cookie Scoop

How to Make Coconut Balls 

Step-by-Step Instructions

1. Blend coconut, maple syrup, 2 tbsp of coconut oil, vanilla and salt in a blender or food processor.
2. Pulse a few times to combine.
3. Once combined, roll the coconut mixture into balls using a cookie or melon scoop. Place balls on a parchment or wax paper-lined baking sheet. Freeze for one hour.
4. After one hour, melt the dark chocolate (or semi-sweet chocolate) and 1 teaspoon of coconut oil on high for 1 minute.
5. Stir together. If chocolate is not fully melted, heat again for 30 seconds. Remove the balls from the freezer.
6. Using a fork, dip each ball in the melted chocolate. Let the excess drip off of the fork before placing coconut balls onto the prepared tray.

Then, just swirl around to cover the balls with chocolate and let set.

Timesaving Tips to make this perfect every time

• Balls can be placed in the fridge for 4 days or freezer up to 30 days after being made for an easy snack.
  Substitutions: 2 tablespoon water plus stevia (to taste) instead of maple syrup. Substitutions: Agave nectar or honey vs maple syrup
• Using a fork vs a spoon to dip into chocolate helps the excess chocolate drip off without leaving the coconut balls in a pool of chocolate.

FAQ

What Should I Serve With ——?

Bang Bang shrimp goes well with white rice or in a tortilla for a bang bang shrimp taco.l It also goes well with coleslaw too. 

Can You Freeze the Coconut Balls?

You can freeze the breaded shrimp in a freezer in a sealed, freezer-safe container for about a month. Then make the sauce fresh.

Recipe Variations and Notes

• Try making these with white chocolate chips for a fun twist. 
• Add chopped nuts or colored sprinkles to the tops of the balls for a festive look. You can even dust them with a little cocoa powder for a change. 
• You can tint the coconut to match a party theme.

Pro Tips and Timesaver Shortcuts

• For best results, use a fork or toothpick to dip balls into the chocolate. Be sure to let excess chocolate drip off before placing on the baking sheet to set. 
• Roll into 1-inch balls for good bite-sized candy.
•  

Serving, Storage & Leftover Suggestions

• Store covered in an airtight container

More No Bake Desserts

Peanut Clusters

Almond Roca Copycat Recipe

Peanut Butter Balls (Buckeye Balls)

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Coconut Balls

These Coconut Balls are a delicious coconut candy treat. Rich chocolate-covered balls that make for a delicious dessert or holiday gift.  

Course Candy, Dessert

Cuisine American

Keyword balls, candies, candy, chocolate chips, coconut, holiday

Prep Time 6 minutes

Servings 12

Calories 88kcal

Author Raquel Pineira

Equipment

• Food Processor or Blender
• Parchment or Wax Paper
• Baking Sheet
• Small Cookie Scoop

Ingredients

• 1 cup unsweetened shredded coconut
• 3 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup dark or semi sweet chocolate
• 1 teaspoon coconut oil

Instructions

• Blend coconut, maple syrup, 2 tbsp of coconut oil, vanilla and salt in a blender or food processor.
• Once combined, roll into balls.
• To ensure even portion sizes, use a small cookie scoop.
• Place balls on parchment or wax paper lined baking sheet
• Freeze for one hour.
• After one hour, melt the dark chocolate (or semi sweet chocolate) and 1 tsp coconut oil on high for 1 minute.
• Stir together. If chocolate is not fully melted, heat again for 30 seconds.
• Remove balls from the freezer.
• Using a fork, dip each ball in chocolate, scrape off the fork against the side of the bowl before placing coconut balls onto the prepared tray.
• Let set at room temperature.

Nutrition

Calories: 88kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

We hope you loved this recipe for chocolate coconut balls. 

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