o-Bake Coconut Cream Balls Recipe

Indulge in these delicious No-Bake Coconut Cream Balls! Perfectly sweet, creamy, and coated in rich chocolate, these bite-sized treats are easy to make and absolutely irresistible. They’re the perfect dessert for any coconut lover!

Ingredients:

Shredded coconut: 2 cups
Sweetened condensed milk: 1 cup
Vanilla extract: 1 teaspoon
Dark or semi-sweet chocolate: 8 oz (around 225g), chopped
Coconut oil: 1 tablespoon (optional, for thinning the chocolate)
Extra shredded coconut: For garnish (optional)

Instructions:

Prepare the Coconut Mixture:

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until everything is well combined and the mixture holds together.

Shape the Balls:

Using your hands or a small cookie scoop, form the mixture into small balls (about 1 inch in diameter). Place them on a parchment-lined baking sheet. Freeze the balls for about 15-20 minutes to firm up.

Melt the Chocolate:

In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between until smooth. If the chocolate is too thick, you can add a tablespoon of coconut oil to thin it out.

Dip the Coconut Balls:

Using a fork or dipping tool, dip each coconut ball into the melted chocolate, making sure it’s fully coated. Allow any excess chocolate to drip off before placing it back on the parchment-lined baking sheet.

Garnish and Chill:

Before the chocolate sets, sprinkle the tops with extra shredded coconut if desired. Place the tray back in the freezer for another 10-15 minutes to set the chocolate completely.

Serve:

Once the chocolate is firm, your coconut cream balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.