These coconut balls are so easy to make, no bake and great for sharing with guests, or for gifting too. Sweetened coconut, smothered in chocolate - so yum!
300gmilk or dark chocolate(see notes for vegan/dairy-free)
For best results, always weigh ingredients where a weight is provided
Equipment
Large mixing bowl
Spatula or wooden spoon
baking tray
Instructions
Combine the coconut, condensed milk and vanilla in a large mixing bowl. Stir well to combine. Mix with a spoon, then you may need to use your hands to get it really sticking together. Use gloves if you don’t want your hands to get sticky.
Let it sit for 5 minutes. This helps the coconut to absorb a little of the condensed milk and makes it all a bit stickier but easier to roll into balls.
Using about 3 teaspoons / 1 tablespoon of coconut mixture (I use a small cookie scoop so they're all even), press it together tightly in your hands, then roll into a ball. If it starts to crumble, youjust need to mix the mixture a bit more. Transfer to a baking tray lined with baking paper and chill for 30 minutes.
Place the chocolate into a medium bowl of a small saucepan of simmering water. Keep stirring as it melts until it’s fully melted. Alternatively, you can melt it in a microwave-safe bowl in the microwave in 30 second intervals, stirring well between each.
Transfer the mixture to a bowl that’s taller rather than wide. This helps the coating process. Line a baking tray with baking paper.
Drop one of the coconut balls into the melted chocolate, then use a fork to move it around then scoop it out. A second fork can be really helpful too. Let it sit over the chocolate pot and drip a little, then scrape the bottom of the fork along the edge of the chocolate pot to scrape off any excess.
Transfer the little truffles to the prepared baking sheet. Chill for 1-2 hours until firm.
Optional: Melt some milk or white chocolate then just drizzle it over the chilled coconut balls. It should set almost immediately as the balls are cold.
Keep stored in the fridge in an airtight container until serving or box them up for gifts. Or freeze for up to 3 months.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Vegan / dairy-free: To make these truffles but vegan and dairy free, use coconut condensed milk in place of the regular sweetened condensed milk and make sure to use a vegan chocolate. The regular Lindt 70% is vegan (not the Smooth Blend) and it melts beautifully.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.