No Bake Coconut Cream Balls

 

No Bake Coconut Cream Balls

Ingredients

2 cups sweetened shredded coconut

½ cup sweetened condensed milk

¼ cup unsalted butter, softened to room temperature

½ teaspoon pure vanilla extract

A small pinch of salt

8 ounces semi-sweet chocolate, finely chopped

1 tablespoon coconut oil (for smooth melting)

Extra shredded coconut, for garnish if desired

Instructions

Prepare the Coconut Cream Mixture

In a large mixing bowl, combine the shredded sweetened coconut, condensed milk, softened butter, vanilla extract, and a pinch of salt.

Stir until everything comes together into a thick, cohesive mixture that holds its shape without being too wet.

Shape the Balls

Scoop out small portions of the mixture and roll them between your palms to form bite-sized balls. Arrange them evenly on a parchment-lined baking sheet.

You should get about 20–24 pieces.

Chill for Firmness

Place the tray in the refrigerator and chill for at least 30 minutes.

This step helps the balls firm up, making them easier to dip in chocolate.

Melt the Chocolate Coating

In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate with coconut oil.

Heat in 20–30 second bursts, stirring after each, until the mixture is completely smooth and glossy.

Dip and Coat

Using a fork or skewer, dip each chilled coconut ball into the melted chocolate, making sure it’s fully covered.

Let any excess chocolate drip back into the bowl before returning the coated ball to the prepared baking sheet.

Add Garnish (Optional)

While the chocolate is still slightly soft, sprinkle extra shredded coconut over the top for a decorative finish and an added burst of flavor.

Set and Serve

Refrigerate the chocolate-coated balls for 15–20 minutes, or until the chocolate has fully hardened.

Transfer to an airtight container and keep chilled until ready to serve or share.