No Bake Coconut Cream Balls

Savor the sweetness of No Bake Coconut Cream Balls, a heavenly blend of shredded coconut, condensed milk, and chocolate coating. This easy-to-follow recipe guarantees a delightful treat for yourself or to share during festive seasons.

Unveiling the Ingredients Table

Crafting the Coconut Cream Filling

In a mixing bowl, combine sweetened shredded coconut, condensed milk, softened unsalted butter, pure vanilla extract, and a pinch of salt. Mix until a thick, homogenous mixture forms, ensuring it holds together without being overly wet.

Shaping the Coconut Cream Balls

Take small portions of the coconut mixture and roll them between your palms to form uniform balls. Opt for bite-sized balls and place them on a parchment-lined baking sheet, yielding approximately 20-24 balls.

Chilling for Perfection

Place the baking sheet in the refrigerator, allowing the coconut balls to chill for at least 30 minutes. This step ensures they firm up, making the dipping process in chocolate more manageable.

Creating the Chocolate Coating

Combine finely chopped semi-sweet chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-30 second increments, stirring until the chocolate is completely melted and smooth.

Dipping into Decadence

Using a fork or toothpick, dip each chilled coconut ball into the melted chocolate, ensuring full coating. Allow excess chocolate to drip back into the bowl before returning the coated ball to the parchment-lined baking sheet.

Optional Garnish for Extra Flair

While the chocolate coating is still slightly wet, sprinkle additional shredded coconut on top for an extra burst of flavor and a decorative touch.

Setting the Stage

Let the chocolate-coated coconut balls set in the refrigerator for 15-20 minutes or until the chocolate hardens.

Serving with Joy

Once set, transfer the No-Bake Coconut Cream Balls to an airtight container and store them in the refrigerator until you’re ready to serve or share them during the holiday season.