Chocolate Coconut Balls

Chocolate Coconut Balls are decadent homemade chocolates you can make in the microwave in minutes with just 6 ingredients. Great recipe for your holiday treat platter that everyone will love.

Post revised on 4/9/22 with new ingredients, techniques, and photos.

There’s so much to love about these little coconut chocolate balls: The sweet coconut filling coated with rich dark chocolate, they're ridiculously easy to make, and they look like you spent a lot of time fussing over them.

They also make great gifts, so go ahead and make a double batch -- some for them, some for you!

If you're a coconut lover, be sure to take a look at these Mocha Chocolate Chip Coconut Macaroons, Coconut Dream Bars, and Hello Dolly Bars.

You’re going to love these

• Decadent dark chocolate bon bons with sweet coconut filling
• Fast and easy homemade candy recipe you can make in minutes with 6 simple ingredients
• Pretty 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 two!)

Ingredients

This decadent treat comes together with 6 simple ingredients you can find in any grocery store.

Sweetened Coconut. Sweetened coconut flakes keep these little coconut balls nice and moist and sweet — and helps hold them together.

White chocolate chips. For best results, use a premium brand of white chocolate. I tried these with a national brand we all know and love, but it melted into a thick and pasty clump. Ghirardelli white chocolate chips melted perfectly. 

Butter. Butter adds rich flavor and soft texture to the coconut centers.  

Heavy whipping cream. Cream helps the white chocolate melt smoothly and makes the centers luscious and decadent.

Dark chocolate chips. Chocolate and coconut are a match made in heaven. And since the coconut and the white chocolate are both on the sweeter side, 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.

If you prefer to use coconut oil in the chocolate coating, know that the chocolate coating will get soft at room temperature, and you might get some chocolate on your fingers.

Substitutions

Oil instead of butter. If you’re avoiding butter, you can use coconut oil or vegetable oil in the coconut filling. 

Milk chocolate coating. If you’re less into Mounds Bars and more into Almond Joy candy bars, coat the coconut balls in milk chocolate. And stick an almond in the middle! 

Step-by-step Instructions

Step 1

Melt the white chocolate, cream, and butter together in the microwave for 30 seconds. Stir. Heat in 10-second increments until the chocolate has completely melted and is smooth and creamy. 

Step 2

Add the coconut and stir until it is completely combined. 

Step 3

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, just let it sit at room temperature until it is soft enough to work with it.

Step 4

Using a small cookie scoop or a ½ tablespoon measuring spoon, scoop the mixture into 1-inch balls. 

Roll the ball around in your hand to make it nice and round. 

You should end up with about 12 coconut balls. 

Step 5

Place the balls on a parchment lined sheet pan or plate. The parchment keeps them from sticking. Set them in the refrigerator for about an hour or until they are firm. You can also speed up this process by placing them in the freezer.

Step 6

Place the dark chocolate and shortening in a microwave-safe bowl that has plenty of room to dunk the coconut candy 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. 

Step 7

Drop the balls into the chocolate mixture, one, two, or three at a time. Place them on a wire rack. I like to use two spoons to do this.

Step 8

Place 2 tablespoons of white chocolate and ¼ teaspoon of 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. 

Step 9

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 like to use 2 forks to do this.

Place them in the refrigerator to set.

Store chocolate coconut balls tightly covered in an airtight container in the refrigerator. 

Expert Tips

• 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 your chocolate 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. 

Recipe FAQs

Hungry for more easy recipes?

Let's Stay in Touch

Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!