No Bake Chocolate Coconut Balls are decadent homemade chocolates with a sweet, soft coconut center and rich dark chocolate coating. Easy recipe you can make in the microwave in minutes with just 6 ingredients.
There’s so much to love about these delicious coconut balls. The soft, sweet coconut center ... the rich dark chocolate coating ... and they look like you spent a lot of time fussing over them, but they're really easy.
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- Easy recipe for a delicious treat you can make in the microwave in minutes with 6 simple ingredients
- Decadent sweet treat for the holiday season, Valentine’s Day, Easter, or any time of the year
- The perfect mini dessert — everyone will have room for one (or five!)
This decadent treat comes together with 6 simple ingredients you can find in any grocery store.
Sweetened Coconut. Sweetened coconut flakes keep these chocolate coconut balls moist and sweet — and helps hold them together.
White chocolate chips. For best results, use Ghirardelli white chocolate chips.
Butter. Butter adds rich flavor and soft texture to the coconut centers.
Heavy whipping cream. Heavy cream helps the white chocolate melt smoothly and makes the coconut centers luscious and decadent.
Dark chocolate chips. The flavor combination of coconut with dark chocolate is out of this world. The bitterness of dark chocolate keeps it from being too sweet.
Shortening. Melting chocolate with shortening makes it smooth and easy to work with. And when the chocolate firms, it won't melt in your hands.
Vegetable oil or coconut oil. You can use coconut oil or vegetable oil in the coconut filling or the chocolate coating. If you use coconut oil in the coating, the coating will soften at room temperature and you might get some chocolate on your fingers.
Chocolate coating. If you’re less of a Mounds Bar and more of an Almond Joy candy bar person, coat the coconut balls in milk chocolate. And stick an almond in the middle! You can also coat them in white chocolate.
How to Make No Bake Coconut Balls
Step 1: Melt the white chocolate, cream, and butter in the microwave for 30 seconds. Stir. Heat in 10-second increments until smooth and creamy.
Step 2: Add the coconut and stir until combined. Chill the coconut mixture in the refrigerator for about an hour or until firm enough to shape into balls. If the mixture becomes too cold and too firm, let it sit at room temperature until it is soft enough to work with.
Step 3: Using a small cookie scoop or a ½ tablespoon measuring spoon, scoop the mixture into 1-inch little coconut balls. Roll in your hands to make them round. Place on a parchment-lined sheet pan or plate. Chill in the refrigerator.
Step 4: Place the dark chocolate and shortening in a microwave-safe bowl that is large enough to dunk the coconut candy balls. Melt in the microwave for 30 seconds. Stir. Heat in 10-second increments until smooth.
Step 5: Drop the balls into the chocolate mixture, one, two, or three at a time and use two spoons to move them around in the chocolate until they are completely coated. Use the spoons to transfer them to a wire rack.
Step 6: Melt white chocolate and shortening in a small bowl. Use a spoon to drizzle the white chocolate over the chocolate coconut balls.
Once the white chocolate has dripped off of the coconut balls, carefully transfer them back to the plate or baking sheet lined with wax paper or parchment paper. I use 2 forks to do this. Place them in the refrigerator to set.
• Use premium white chocolate when making this no bake coconut balls recipe for the smoothest, creamiest coconut filling. I use Ghirardelli.
• A ½ tablespoon measuring spoon is the perfect size for creating bite-sized coconut balls.
• To avoid puddles of chocolate around the base of the no bake coconut balls, place them on a wire rack after dipping and drizzling in melted chocolate. Once the excess chocolate has dripped off, carefully transfer the balls onto waxed or parchment paper.
Store these easy coconut balls in an airtight container in the refrigerator for 1-2 weeks.
Yes, no bake coconut balls are a great recipe to make and freeze ahead for Christmas time. Place in an airtight freezer-safe container for up to 3 months. Thaw in the container in the refrigerator.
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Chocolate Coconut Balls (No Bake)
- ½ cup white chocolate chips
- 2 tablespoons heavy whipping cream
- 1 tablespoon butter
- ¾ cup sweetened coconut
Dark Chocolate Coating and White Chocolate Drizzle
- 1 cup dark chocolate chips
- 2 teaspoons shortening
- 2 tablespoons white chocolate chips
- ¼ teaspoon shortening
- Melt the white chocolate, cream, and butter together in the microwave for 30 seconds. Stir. Heat in 10-second increments until the white chocolate has completely melted and is smooth and creamy.
- Stir in the coconut until the mixture is completely combined.
- Chill the coconut mixture in the refrigerator until it is firm enough to shape into balls, at least one hour.
- Using a ½ tablespoon or small cookie scoop, scoop the mixture into coconut balls. Roll each ball around between your hands to make them nice and round.
- Place the balls on a parchment lined baking sheet. Set them in the refrigerator for about an hour or until the coconut balls are firm.
- Place the dark chocolate and shortening in a bowl that is big enough for dunking the coconut balls. Melt the dark chocolate and shortening in the microwave for 30 seconds. Stir. Heat in 10-second increments until the chocolate and shortening are smooth.
- Drop the balls into the chocolate, one, two, or three at a time. Use two spoons to move them around in the chocolate until they are completely coated. Use the spoons to transfer them to a wire rack.
- Place 2 tablespoons white chocolate and ¼ teaspoon shortening in a small bowl and heat in the microwave for 15 seconds. Stir. Heat in 10-second increments until it is completely melted and smooth.
- Use a spoon to drizzle the white chocolate over the chocolate coconut balls.
- Once the white chocolate has dripped off of the coconut balls, carefully transfer them to a plate or baking sheet lined with waxed paper or parchment paper and place them in the refrigerator to set. Store no bake coconut balls tightly covered in the refrigerator.
- Use premium white chocolate when making these coconut balls for a smooth, creamy coconut filling.
- A ½ tablespoon measuring spoon is the perfect size for creating bite-sized coconut balls.
- To avoid getting puddles of chocolate around the base of no bake coconut balls, place them on a wire rack after dipping and drizzling them in chocolate. Once the excess chocolate has dripped off, carefully transfer the balls onto waxed or parchment paper.