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Chocolate Coconut Balls

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A plate of chocolate covered coconut balls with a coconut garnish

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.

 

Chocolate dipped coconut balls in paper Christmas cups

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!

 

A holiday tin filled with chocolate coconut balls topped with shredded coconut

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.

 

A chocolate covered coconut ball cut in half revealing the creamy center

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 are a decadent 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. #savingroomfordessert #chocolate #coconut #bonbon #truffles #coconutballs #chocolatecoconutballs #Christmastreats #candy

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Kitchen Essentials: The Cookie Scoop

Use a small cookie scoop with a 1 tablespoon capacity for this recipe. This inexpensive tool is great for candy making and scooping all kinds of cookie dough. This scoop from Wilton is made with stainless steel and easy to clean. All of your cookies will be almost the exact same size and shape when you use a cookie scoop. It has a 4 teaspoon capacity and a squeeze handle for easy release of dough.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

 

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Chocolate Coconut Balls

Prep Time: 1 hr
Total Time: 1 hr
Yield: 48 - 52 balls
Course: Candy
Author: Tricia
PRINT RECIPE
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.

Ingredients

  • 14 ounces sweetened, shredded coconut
  • 1 cup powdered sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup coconut oil, melted
  • 1/4 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

Instructions

  • Pour the coconut into the bowl of a food processor and process 10-12 pulses. Add the powdered sugar, sweetened condensed milk, 1/4 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.

Recipe Notes

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!

Thanks so much for stopping by!  Tricia

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12 Comments

  1. Susan says

    December 15, 2018 at 2:41 pm

    What a funny story about the tater tot, Tricia! It must have been quite a shock expecting a sweet treat and getting a chocolate-covered tot instead – LOL. Love these coconut balls and all they need is an almond on top and I’d have my favorite, Almond Joy 🙂

    reply to this comment >
    • Tricia Buice says

      December 15, 2018 at 2:59 pm

      You can mix chopped almonds into the coconut mixture too Susan – it’s all good! Thank you 🙂

      reply to this comment >
  2. Jennifer @ Seasons and Suppers says

    December 15, 2018 at 10:40 am

    I absolutely must make these! I am a huge coconut lover, so these are calling me big time 🙂 And pretty, too!

    reply to this comment >
    • Tricia Buice says

      December 15, 2018 at 3:01 pm

      I bet you’ll love them now that you’re craving coconut! Enjoy 😉

      reply to this comment >
  3. angiesrecipes says

    December 14, 2018 at 11:06 pm

    So yummy with that sweet coconut filling! They also make a perfect holiday gift.

    reply to this comment >
    • Tricia Buice says

      December 15, 2018 at 8:29 am

      Thanks Angie – everybody loves these 🙂

      reply to this comment >
  4. Mary Ann | The Beach House Kitchen says

    December 14, 2018 at 5:49 pm

    That’s such a funny story Tricia! Your poor Dad! These little coconut balls are right up my alley! I love the chocolate coconut combo! On my list!

    reply to this comment >
    • Tricia Buice says

      December 15, 2018 at 8:28 am

      Yup – chocolate covered tater tots are not the best 🙂 Thanks Mary Ann!

      reply to this comment >
  5. Chris Scheuer says

    December 14, 2018 at 11:32 am

    I have a huge chocolate fanatic. One that would go crazy over these pretty little treats. And one that I would love to play the tater tot trick on!! Love that, Tricia! Your mom sounds so fun 🙂

    reply to this comment >
    • Tricia Buice says

      December 14, 2018 at 1:19 pm

      My mom was fun, and also a great cook and baker. Thanks Chris!

      reply to this comment >
  6. Sue | the view from great island says

    December 14, 2018 at 11:01 am

    We’re on the same page ~ wish we could trade tastes!

    reply to this comment >
    • Tricia Buice says

      December 14, 2018 at 1:18 pm

      Yes we are! Me too 🙂

      reply to this comment >

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