Description
Delightfully rich and chewy Chocolate Coconut Balls combining toasted almonds, shredded coconut, and sweetened condensed milk, all coated in smooth semisweet chocolate. These no-bake treats are easy to make, perfect for holiday celebrations or anytime sweet cravings strike.
Ingredients
Scale
Dry 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
Wet Ingredients
- 3/4 cup (245 g) sweetened condensed milk
Chocolate Coating
- 2 cups (340 g) semisweet chocolate
- 2 tablespoons coconut oil or vegetarian shortening
Instructions
- Toast Almonds: Preheat oven to 350°F (175°C). Spread almonds on a rimmed baking sheet and toast in the oven until fragrant and golden in the center, about 8 to 10 minutes. Remove and let cool completely, then roughly chop.
- Combine Ingredients: Line another rimmed baking sheet with parchment paper. In a medium bowl, mix toasted almonds, sweetened shredded coconut, toasted unsweetened shredded coconut, and kosher salt. Fold in sweetened condensed milk with a rubber spatula until incorporated.
- Form Coconut Balls: Using a 1-ounce scoop, portion the coconut mixture into approximately 2 tablespoons each. Roll 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.
- Melt Chocolate: In a medium heatproof bowl, microwave semisweet chocolate and coconut oil in 20-second intervals, stirring between each session until smooth and fully melted.
- Dip Coconut Balls: Line another baking sheet with parchment paper. Dip each frozen coconut ball into the melted chocolate to coat thoroughly, then place on the prepared baking sheet. Sprinkle with some sweetened shredded coconut for garnish.
- Chill Until Firm: Refrigerate the chocolate-coated coconut balls until the coating is set and firm, about 1 to 2 hours.
- Make Ahead: The coconut balls without chocolate coating can be prepared up to 1 day ahead. Freeze fully and transfer to an airtight container if stored longer than 4 hours. Chocolate-coated balls can be made up to 1 month in advance; freeze on baking sheet until firm, then transfer to an airtight container and keep frozen.
Notes
- Toasting the almonds enhances flavor and adds crunch to the coconut balls.
- Using a small scoop helps create evenly sized balls for uniform freezing and coating.
- If coconut oil is not available, vegetarian shortening works well to help melt and smooth the chocolate.
- Store chocolate-coated balls in the refrigerator or freezer; bring to room temperature before serving for best texture and flavor.
- For a nut-free version, substitute almonds with additional shredded coconut or your preferred seeds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Chocolate coconut balls, no-bake dessert, sweet treats, holiday recipes, almond coconut bites
