These delightfully simple coconut balls are a treat for coconut and chocolate lovers. Only three ingredients are required! The recipe is so simple, you can't do it wrong.
This soft and gooey coconut center covered with chocolate is a must-try for coconut ball fans. This coconut balls recipe with condensed milk makes a great welcome treat for any holiday season.
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Why make this recipe?
The combination of chewy coconut and melty chocolate is so good, that I could devour the whole batch in one go! But be warned, these little chocolate coconut balls are so yummy, that it takes serious willpower not to overindulge!
Speaking of one-bite wonders, you have to try my Oreo balls, chocolate salami, and brigadeiros – they're equally divine! And if you're leaning towards the healthier side, date rolls and coconut date balls are your perfect match.
Ingredients
For a coconut balls recipe, you only need 3 ingredients: desiccated coconut, sweetened condensed milk, and chocolate.
- Desiccated coconut: For perfect texture and even distribution, I opted for store-bought, finely shredded desiccated coconut. Make sure the it has a fresh coconut flavor and no racid smell.
- Condensed milk: Canned condensed milk works best to save time and keep the recipe consistent but homemade is also a delicious option.
- Chocolate: To achieve a rich, decadent flavor consider using good quality chocolate. I used milk chocolate, which I grated for easier melting. However, feel free to use semi-sweet chocolate chips, white chocolate or your favorite coating chocolate.
How to make this recipe?
Follow these instructions to make these yummy coconut ball with condensed milk.
- Add the desiccated coconut to a large bowl and then pour in the condensed milk.
- Mix the ingredients with your hands or a spatula until they form a dough-like coconut mixture. Press firmly to ensure the coconut sticks together.
- The mixture should be soft and pliable, not crumbly at all. Shape it into 1-inch balls and place them on a plate. Set in the fridge to chill for 10 minutes.
- Melt chocolate in the microwave for 30 sec then 15 sec and then 10 seconds and stir in between. Keep the chocolate temperature below 86 F for milk chocolate (and 90F if using dark chocolate.) Do not rush the process to keep the chocolate coating in its temper. (You can find the detailed methods here at Sugar Geek Show.)
Alternatively, you can melt chocolate in a double boiler. Make sure the simmer is gentle. Do not cover and the steam shouldn't enter the bowl of chocolate as water can seize chocolate, making it impossible to coat.
- I used a deep bowl because it allowed the ball to dip in completely. To coat drop each ball in chocolate and lift it with a fork.
- Gently wipe the fork against the edge of the bowl to remove any excess chocolate from the balls, ensuring an even coating and preventing drips.
- Keep each chocolate-coated ball on the tray lined with butter paper or parchment paper and let it set! If correctly tempered, the chocolate will set in a minute.
- Use any sprinkle representing the occasion's theme or festivals like Independence Day, Christmas, or Halloween. Or just sprinkle shredded coconut to finish.
How to Serve?
These coconut balls are also my go-to snack for dinner parties! They're the perfect one-bite dessert that's sure to be a hit at any festive occasion, from Christmas gatherings to New Year's Eve celebrations.
Plus, they hold up beautifully at room temperature, so no last-minute chilling is necessary. Just remember, good quality chocolate for the covering makes all the difference!
Expert Tips
- Storage: I like to store these in an airtight container at room temperature if serving within 24 hours. Or if I intend to carry it for a short vacation. Otherwise, they keep well in the refrigerator for 2 weeks and freezer for 2 months.
- Since this recipe uses so few ingredients, the quality of each one truly matters. For the best results, choose good-quality chocolate and desiccated coconut.
- For even-sized results, you can use a small cookie scoop or weigh the balls using a kitchen scale.
- To prevent the balls from sticking, you line the baking sheet with butter paper.
Tempering Chocolate:
- The most tricky part of this recipe is to temper the chocolate so it sets at room temperature with a smooth finish and glossy shine. Use the thermometer if you can to know the right temperature.
- The key to tempering is not overheating chocolate to keep it in its "temper". That's why you heat chocolate in the microwave at intervals with mixing.
- I like the double boiler melting better but you need to be extra careful so don't seize the chocolate with moisture from the steam.
- Use a coating fork if you have for easy coating of chocolate.
Variation
For a fun twist, skip the balls and transform this mixture into miniature bounty bars or almond joy candy bars! Simply shape the coconut mixture into small rectangles, dip them in melted chocolate, and voila! You've got homemade bounty bliss in bite-sized perfection.
I like the classic coconut chocolate balls duo best. You can try other flavored chocolate for coating like dark, white, caramel, or mint chocolate.
Roll the chocolate-coated truffles in crushed almonds or other nuts if you like. Sprinkle coconut or colored sprinkler on the balls while the chocolate is still setting so they stick to the balls.
FAQS
Yes! you can freeze these in an air-tight container for up to 2 months and can be refrigerated for a week in an air-tight container.
Just remember the chocolate will begin to melt once out of the freezer. So store in the fridge for thawing and serve shortly after removing from the fridge.
While they're a delicious treat, coconut balls are high in sugar and calories due to the condensed milk. Consider using healthier alternatives like dates or honey for sweetness, or making smaller balls for portion control.
Absolutely! Use vegan condensed milk (made with coconut milk) and vegan chocolate for dipping. Adjust other ingredients accordingly to ensure they're plant-based.
Looking for more desserts try these too!
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📖 Recipe
Coconut Balls Recipe (with Condensed Milk)
Ingredients
- 2 cup (150g) desiccated coconut, loosely packed
- ½ can condensed milk , or as needed
- 1 cup (175g) milk chocolate, grated
Instructions
- Add the desiccated coconut to a large bowl and then pour in the condensed milk. Mix the ingredients with a spatula until they form a dough-like mixture. The mixture should be soft and pliable, not crumbly at all.
- Shape it into 1-inch balls and place them on a plate. Set aside.
For Coating
- Melt chocolate in the microwave for 30 sec then 15 sec and then 10 seconds and stir in between. Keep the chocolate temperature below 86 F for milk chocolate (and 90F if using dark chocolate.) Do not rush the process to keep the chocolate coating in its temper.
- To coat drop each ball in chocolate and lift it with a fork. Gently wipe the fork against the edge of the bowl to remove any excess chocolate.
- Keep each chocolate-coated ball on the tray lined with butter paper.
- Use any sprinkle or just sprinkle shredded coconut to finish. Serve.
Notes
- To Store: I like to store these in an airtight container at room temperature if serving within 24 hours. Otherwise, they keep well in the refrigerator for 2 weeks or even more.
- Since this recipe uses so few ingredients, the quality of each one truly matters. For the best results, choose good-quality chocolate and desiccated coconut.
- For even-sized results, you can use a small cookie scoop or weigh the balls using a kitchen scale.
B says
Oh this sounds very dangerous. Now that I know how to make these my life will never be the same! Thank you so much for sharing. I'm looking forward to reading more of your wonderful recipes. Thanks so much for having stopped by my blog!
Mariam Sodawater says
Thank you so much for a lovely comment. You made my day. ?
B says
I do my best! You deserve it!