Chocolate Coconut Balls
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My no bake chocolate coconut balls are the perfect way to satisfy your chocolate craving in a few minutes. They need just five ingredients and are full of rich, sweet coconut.
Everyone loves these chocolate coconut balls.
During the holiday season, I prefer to make homemade treats for my friends and family rather than buy them. These coconut balls are one of my favorites because they hold up really well and have the perfect balance of chocolate and coconut.
I loosely adapted my chocolate coconut bars into little truffles. It took a little bit of testing to get it right, but after a dozen trials, this final version ticks all the boxes.
I recently retested them because several readers asked whether the chocolate could be omitted, and the answer is a big YES. No measurements need to change at all. Enjoy!
Key Ingredients
Here’s what you’ll need to make coconut balls, plus tested substitutions. The complete list with measurements is in the recipe card below.
- Shredded coconut flakes. Be sure to use unsweetened coconut flakes. The finer it is milled (the texture of powdered sugar), the better the coconut balls will hold their shape.
- Almond flour. Blanched almond flour, when paired with the coconut, helps hold the balls together. I promise you won’t taste the almond flavor at all.
- Coconut milk. Adds an extra layer of stability and keeps the middle soft.
- Maple Syrup. Adds sweetness and also helps keep the balls smooth and soft. Honey or agave nectar also works.
- Chocolate. To cover the balls up! Use any meltable chocolate of your choice. I typically use a darker chocolate, as the filling can be pretty sweet!
How to make chocolate coconut balls
Mix. Add all your ingredients to a bowl.
Shape. Lightly wet your hands and form small balls of coconut. Place them on a lined plate, then freeze to firm them up.
Melt and dip. While the coconut balls are freezing, melt your chocolate. Remove the balls from the freezer, and using two forks, dip each coconut ball in the melted chocolate until it is completely covered. Once they are all covered in chocolate, place the chocolate coconut balls in the fridge to firm up.
Arman’s recipe tips
- Chill the mixture before shaping it into balls. Optional, but this will make it easier to handle and prevent it from sticking to your hands.
- Decorate! To make your chocolate coconut balls more visually appealing and tasty, sprinkle some extra coconut flakes, chopped almonds, or sea salt on top while the chocolate is still wet.
- Add a dash of coconut oil to the melted chocolate to thin it out. It will make it easy to dip the balls and also smoother to bite into.
Frequently asked questions
Yes! Using condensed milk will yield chewy and gooey balls. You can even use coconut condensed milk if you want these balls to be dairy-free.
No, these chocolate coconut balls cannot be baked. The filling will turn out brittle and crumbly.
Chocolate Coconut Balls
Video
Ingredients
- 3 cups shredded coconut
- 1 cup almond flour
- 3/4 cup maple syrup or honey/agave nectar
- 1/4 cup coconut milk can use any liquid of choice
- 1-2 cups chocolate chips can use homemade chocolate
Instructions
- In a high-speed blender, food processor or mixing bowl, combine the coconut, almond flour, maple syrup, and coconut milk until a thick dough remains. If it is too thick, add extra milk.
- Pour the dough into a large mixing bowl. Lightly wet your hands and form small balls. Place the balls on a plate and freeze.
- While the chocolate coconut balls are firming up, prepare your chocolate of choice by melting it. Moving quickly, remove the coconut balls and dip each one in the chocolate until evenly coated. Repeat until all the balls are covered in chocolate and refrigerate until firm.
Notes
Nutrition
More holiday candy recipes
- Chocolate coconut cookies
- Turkish delight
- Almond joy
- Almond roca
- Peanut brittle
- Chocolate peanut butter no bake cookies
Originally published July 2020
These are so easy and so good! Tastes like Mounds but even better.