Description
These No-Bake Coconut Cream Balls are a deliciously easy treat made with sweetened coconut, condensed milk, and a creamy center. Coated in rich chocolate and topped with shredded coconut, these bite-sized delights are perfect for holidays, parties, or a quick dessert craving!
Ingredients
Units
Scale
For the Coconut Filling:
- 2 cups shredded coconut (sweetened)
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
For the Chocolate Coating (Optional):
- 1 cup dark or milk chocolate, melted
Instructions
- Make the Coconut Filling:
- In a bowl, mix shredded coconut, condensed milk, butter, and vanilla extract until well combined.
- Refrigerate for 15–20 minutes to firm up.
- Shape the Balls:
- Roll the mixture into small balls (about 1 inch in diameter).
- Place them on a lined baking sheet and freeze for 30 minutes.
- Coat with Chocolate (Optional):
- Dip each coconut ball into melted chocolate and place it back on the lined sheet.
- Sprinkle extra shredded coconut on top for garnish.
- Set & Serve:
- Refrigerate for at least 15 minutes or until the chocolate hardens.
- Enjoy chilled or at room temperature!
Notes
- You can use white chocolate instead of dark for a different twist.
- Store in an airtight container in the fridge for up to 5 days.
- Add chopped nuts inside for extra crunch!
