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
- Blend coconut, maple syrup, 2 tablespoon of coconut oil, vanilla and salt in a blender or food processor.
- Pulse a few times to combine.
- 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.
- After one hour, melt the dark chocolate (or semi-sweet chocolate) and 1 teaspoon of coconut oil on high for 1 minute.
- Stir together. If chocolate is not fully melted, heat again for 30 seconds. Remove the balls from the freezer.
- 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
More Recipes for Chocolate Lovers
No Bake Peanut Butter Chocolate Bars
Coconut Balls
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
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup dark or semi sweet chocolate
- 1 teaspoon coconut oil
Instructions
- Blend coconut, maple syrup, 2 tablespoon 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 teaspoon 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
We hope you loved this recipe for chocolate coconut balls.
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Tamara
It's weird - I don't usually like coconut much, but this looks so good. I wonder if it's the pregnancy talking, or the freshness and crispiness of that chocolate!
Ann
So easy and delicious! Thanks for a great recipe.