Introduction

Chocolate Coconut Balls are a delightful no-bake treat combining toasted almonds, shredded coconut, and rich semisweet chocolate. These bite-sized sweets are perfect for snacking or gifting and are simple to prepare with minimal ingredients.

The image shows many small round chocolate balls arranged closely on a white marbled surface. Each chocolate ball is coated in a smooth, dark brown chocolate layer and topped with a generous amount of white shredded coconut, creating a contrast between the dark glossy chocolate and the textured white coconut pieces. The chocolate coating looks thick and shiny, while the coconut flakes are scattered unevenly, giving each ball a unique texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (135 g) whole almonds
2 cups (225 g; 8 oz) tightly packed sweetened shredded coconut, plus more for sprinkling
1/2 cup (50 g) unsweetened shredded coconut, toasted
1/4 teaspoon kosher salt
3/4 cup (245 g) sweetened condensed milk
2 cups (340 g) semisweet chocolate
2 tablespoons coconut oil or vegetarian shortening

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread the almonds on a rimmed baking sheet and toast for 8 to 10 minutes until fragrant and golden in the center. Remove and let cool, then roughly chop.
Step 2: Line another rimmed baking sheet with parchment paper. In a medium bowl, combine the toasted almonds, sweetened shredded coconut, toasted unsweetened coconut, and kosher salt. Fold in the sweetened condensed milk evenly using a rubber spatula.
Step 3: Using a 1-ounce scoop or about 2 tablespoons, portion the coconut mixture. Roll each portion between your palms to form firm balls. They will be sticky. Arrange the balls on the prepared baking sheet and freeze until solid, at least 1 hour or up to 4 hours.
Step 4: In a medium heatproof bowl, melt the semisweet chocolate and coconut oil in the microwave in 20-second intervals, stirring after each, until smooth and fully melted.
Step 5: Line another baking sheet with parchment paper. Dip each frozen coconut ball into the melted chocolate, then place on the prepared baking sheet. Sprinkle the tops with additional sweetened shredded coconut.
Step 6: Refrigerate the chocolate-covered balls until the coating is firm, about 1 to 2 hours.
Step 7: Make Ahead: Coconut balls without chocolate can be made up to 1 day ahead and frozen on a baking sheet. Transfer to an airtight container if keeping longer than 4 hours. Chocolate-covered balls freeze well for up to 1 month; freeze on a baking sheet until firm, then store in an airtight container in the freezer.

Tips & Variations

For a nuttier flavor, try using toasted macadamia nuts or cashews instead of almonds.
Use dark chocolate for a richer taste or milk chocolate for a sweeter version.
To toast the unsweetened coconut, spread it on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally to avoid burning.
If you prefer a firmer texture, chill the mixture longer before shaping into balls.

Storage

Store chocolate coconut balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 1 month. To rehydrate slightly after freezing, thaw in the refrigerator for about 30 minutes before serving.

How to Serve

The image shows round chocolate-covered treats, each topped with white shredded coconut pieces. Each treat has a smooth, glossy dark brown chocolate layer as the outer coating, and they are placed close to each other on a white marbled surface. The shredded coconut is spread unevenly on top, creating a contrast with the dark chocolate. The treats are uniform in size and shape, arranged in a slightly scattered pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these balls without nuts?

Yes, you can omit the almonds for a nut-free version, but keep in mind this changes the texture and flavor slightly. You might want to add extra coconut or seeds for crunch.

Can I use a double boiler instead of a microwave to melt the chocolate?

Absolutely. If you prefer, melt the chocolate and coconut oil over a double boiler on low heat, stirring until smooth to avoid burning.