There’s something about the combination of coconut and chocolate that instantly brings back sweet childhood memories.
These Coconut Chocolate Candy Balls remind me of the treats my grandma used to make—rich, chewy coconut centers wrapped in a smooth chocolate shell.
I used to sneak into the fridge just to steal one when no one was looking!
Why You’ll Love This Recipe
No baking required – perfect for hot days or quick prep.
Only a few ingredients – you likely have everything already.
Great for gifting – wrap them in a tin and they make the cutest treats.
Freezer-friendly – stash and snack any time!
What You’ll Need (Ingredient Highlights)
Desiccated coconut: Adds texture and that classic chewy bite.
Powdered sugar: Sweetens the mix and helps bind everything together.
Sweetened condensed milk: The glue that holds the magic.
Dark or semi-sweet chocolate chips: Rich, deep flavor that balances the sweetness.
Shortening: Helps the chocolate melt smooth and coat evenly.
Pro Tips Before You Start
Chill the filling: Cold balls are easier to dip and hold shape better.
Use a fork or dipping tool: This helps excess chocolate drip off for a cleaner finish.
Don’t skip the wax paper: It keeps everything from sticking as it sets.
Double the batch: Trust me—you’ll wish you had more!
How to Make Coconut Chocolate Candy Balls
Step 1 – Mix the Coconut Filling
In a large bowl, combine desiccated coconut, powdered sugar, and sweetened condensed milk.
Mix until a sticky dough forms and all ingredients are well blended.
Step 2 – Form the Candy Balls
Scoop about a tablespoon of the mixture and roll it into a 1-inch ball using your hands.
Place each ball on a wax paper–lined baking tray.
Step 3 – Chill the Balls
Refrigerate the coconut balls for at least 30 minutes until firm.
This helps them keep shape during dipping.
Step 4 – Melt the Chocolate
In a microwave-safe bowl, combine chocolate chips and shortening.
Heat in 30-second intervals, stirring each time, until smooth and fully melted.
Step 5 – Dip and Coat
Using a fork or skewer, dip each chilled coconut ball into the melted chocolate.
Let excess chocolate drip off before placing it back on the wax paper.
Step 6 – Let Them Set
Allow the coated candy balls to rest at room temperature or refrigerate until the chocolate hardens.
Once set, they’re ready to serve or store!
What to Serve It With
These Coconut Chocolate Candy Balls are delightful on their own, but you can also:
Serve them with a hot cup of coffee or peppermint tea.
Add them to a festive cookie or dessert platter.
Pair with fruit and cheese for a sweet-savory contrast.
Variations / Substitutions
Add nuts: Mix in chopped almonds, pecans, or walnuts for crunch.
Try different chocolate: Use white chocolate or milk chocolate for a sweeter twist.
Make them minty: Add a drop of peppermint extract to the coconut mix for holiday vibes.
Shape differently: Press into a tray and cut into squares for coconut fudge bars.
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in layers with parchment between for up to 3 months.
Serving tip: Let frozen balls thaw for 5–10 minutes before enjoying for best texture.
FAQs
Can I use shredded coconut instead of desiccated coconut?
Yes, but make sure it’s finely shredded for better binding.
Do I need to temper the chocolate?
No, but using shortening helps the chocolate stay glossy and firm.
Can I make these dairy-free?
You can try coconut condensed milk and dairy-free chocolate, but consistency may vary.
How do I prevent chocolate pooling underneath?
Place dipped candies on a wire rack to let extra chocolate drip off cleanly.
What if my filling is too sticky to roll?
Add a bit more coconut or powdered sugar until it’s manageable.
Can I make these ahead of time?
Absolutely—they’re perfect for prepping days (or weeks!) in advance.
Do I need a candy thermometer?
Nope! This is a no-fuss, no-cook candy recipe.
Final Thoughts
These Coconut Chocolate Candy Balls hit every note I love in a dessert—chewy, creamy, chocolaty, and nostalgic.
They’re foolproof to make and impressively delicious.
Whether you’re gifting them or keeping them all to yourself (no judgment!), they’re sure to become a household favorite.
No-Bake Coconut Chocolate Candy Balls
Ingredients
For the Coconut Filling:
- 1 ¾ cups desiccated coconut
- 1 ¾ cups powdered sugar
- ½ cup sweetened condensed milk
For the Chocolate Coating:
- 2 cups dark or semi-sweet chocolate chips
- 2 tablespoons shortening
Instructions
- In a large bowl, combine coconut, powdered sugar, and condensed milk. Mix thoroughly.
- Shape mixture into 1-inch balls. Place on a wax paper–lined tray and refrigerate until firm.
- Melt chocolate chips and shortening in a microwave-safe bowl, stirring until smooth.
- Dip each ball into chocolate, allowing excess to drip off. Place back on wax paper.
- Let set at room temp or chill in the fridge until the chocolate hardens.
- Store in an airtight container in the fridge.
- See full steps with tips & photos → https://p4pd.org/easy-no-bake-coconut-chocolate-candy-balls-recipe/
Notes
- Desiccated coconut works best, but you can pulse shredded coconut if needed.
- Swap dark chocolate for milk or white chocolate for variety.
- Use gloves when shaping for less mess!
📋 Full Recipe Card
Ingredients:
For the Coconut Filling:
- 1 ¾ cups desiccated coconut
- 1 ¾ cups powdered sugar
- ½ cup sweetened condensed milk
For the Chocolate Coating:
- 2 cups dark or semi-sweet chocolate chips
- 2 tablespoons shortening
Instructions:
- In a large bowl, combine coconut, powdered sugar, and condensed milk. Mix thoroughly.
- Shape mixture into 1-inch balls. Place on a wax paper–lined tray and refrigerate until firm.
- Melt chocolate chips and shortening in a microwave-safe bowl, stirring until smooth.
- Dip each ball into chocolate, allowing excess to drip off. Place back on wax paper.
- Let set at room temp or chill in the fridge until the chocolate hardens.
- Store in an airtight container in the fridge.
