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Chocolate Coconut Balls are a blast from the past!
Whether you call them bonbons, truffles, coconut candy balls or chocolate coconut balls, these decadent treats are perfect for the coconut lover in your life.
With just a few simple ingredients, and plenty of chocolate fun, you can have a freezer full of these delicious treats just in time for the holidays. This recipe makes a lot, approximately 48 to 52 coconut balls, and they are best stored in the freezer. That makes it easy to set out just a few here and there, when friends or family stop by. Or, package them up as a gift in a pretty holiday tin or container.
My father was a coconut lover and during the holidays, my mom made these for him.
One year when I was young, I remember mom making these at the same time she was preparing dinner. Mom was such a good multitasker but was apparently feeling mischievous that night.
We were having tater tots for dinner and one frozen tot ended up dipped in chocolate. Mom gave it to dad, along with a few other coconut balls, and waited for the compliments to roll in. Of course dad noticed right away and told her something was wrong with the coconut balls. She laughed and laughed about that chocolate covered tot for years!
These are simple treats, but several steps require refrigerator and freezer time.
The coconut filling must be chilled before being rolled into balls, then the balls must be frozen before being dipped. The dipping itself is a tad bit messy, but so worth it. Once you get the hang of it, the process speeds along.
These are a bit dangerous to have around so make sure you don’t eat one every time you get into the freezer. You may not have enough to serve when company arrives and end up making another batch!
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Chocolate Coconut Balls
- 14 ounces sweetened shredded coconut
- 1 cup powdered sugar
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup coconut oil melted
- ¼ teaspoon coconut extract or vanilla
- 15 ounces dark chocolate chips (about one and a half 10-ounces packages)
- 2 tablespoons coconut oil or vegetable shortening divided
- Unsweetened flaked coconut for garnish optional
- Pour the coconut into the bowl of a food processor and process 10-12 pulses. Add the powdered sugar, sweetened condensed milk, ¼ cup of melted coconut oil and coconut extract. Process until well combined. Scoop the mixture into a medium mixing bowl, cover with plastic wrap and refrigerate for at least 1 hour, or overnight. The mixture will become firm once the coconut oil solidifies.
- Line a rimmed baking sheet with wax paper. Scoop 1 heaping tablespoon of the coconut mixture and roll into a tight ball. I use a 1-inch cookie scoop to make this easy with each coconut ball similar in size. Place on the baking sheet and continue until all the coconut mixture is rolled. Work quickly while the mixture is cold. Freeze the coconut balls until firm, about 2 hours, or longer if desired. Once frozen the coconut balls can be transferred to a sealed container with a sheet of wax paper between the layers.
- When ready to dip in chocolate, line two baking sheets with wax paper and set aside. Place a heat-proof mixing bowl over a saucepan of hot, lightly simmering water. The water should not touch the bottom of the bowl. (Or use a double boiler) Set the heat on low, not boiling. Add 1 tablespoon of coconut or vegetable oil to the mixing bowl. Once melted, add about half the chocolate chips. Stir occasionally until all chips are melted.
- To dip the balls in chocolate, you will need a fork, a skewer and a spoon.
- Work with 5 or 6 frozen coconut balls at a time, leaving the remaining balls in the freezer until needed. Scoop some of the chocolate onto the tines of the fork. Working quickly, place a frozen coconut ball on the fork and spoon chocolate over the top until completely covered. Tap the fork firmly on the side of the bowl several times. This helps cover the ball and removes the excess chocolate. Slide the skewer along the tines of the fork pushing the ball onto the prepared pan. Immediately top with shredded coconut, if using, to garnish.
- Repeat until all balls are dipped, using the remaining 1 tablespoon oil and chocolate chips when needed. You may need to wipe the skewer and fork clean using paper towels a few times while dipping all 50 (+-) balls. When the sheet pan is full, freeze the coconut balls for at least 1 hour. Transfer to a sealed container to store for up to a month.
- Serve frozen or slightly thawed for best results.
- Only work with 5 or 6 frozen balls at a time. Keep the skewer and fork somewhat clean for the best coverage.
- Add 1/2 cup chopped almonds to the mixture before forming the balls if desired.
- Substitute milk chocolate or semi-sweet chocolate for the dark chocolate chips. It's all good!