No Bake Coconut Cream Balls Recipe

 

Ingredients

For the Coconut Cream Balls:

2 ½ cups sweetened shredded coconut

1 cup sweetened condensed milk

1 teaspoon vanilla extract

Pinch of salt

For the Chocolate Coating:

1 ½ cups semi-sweet chocolate chips

1 tablespoon coconut oil

Optional Garnishes:

Extra shredded coconut

Chopped nuts

Sprinkles

Step-by-Step Instructions

Preparing the Coconut Cream Balls

Combine Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix well until all the ingredients are thoroughly combined and the mixture is sticky and holds together.

Form the Balls: Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper. If the mixture is too sticky to handle, refrigerate it for about 15 minutes to make it easier to work with.

Chill the Balls: Once all the balls are formed, place the baking sheet in the refrigerator and chill for at least 30 minutes. This will help the balls firm up and make them easier to coat with chocolate.

Preparing the Chocolate Coating

Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.

Coat the Balls: Remove the chilled coconut balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated balls back on the parchment-lined baking sheet.

Add Garnishes: If desired, sprinkle the tops of the chocolate-coated balls with extra shredded coconut, chopped nuts, or sprinkles while the chocolate is still wet. This will add a decorative touch and extra flavor to your treats.

Setting and Serving

Chill the Coated Balls: Once all the balls are coated and garnished, place the baking sheet back in the refrigerator. Chill for at least 1 hour, or until the chocolate coating is completely set and the balls are firm.

Serve: Transfer the No Bake Coconut Cream Balls to a serving platter. These delicious treats can be enjoyed straight from the refrigerator or at room temperature.

Storage

Store any leftover Coconut Cream Balls in an airtight container in the refrigerator. They will keep well for up to 2 weeks, making them a convenient make-ahead treat.