Chocolate Coconut Balls Recipe Is the Perfect No-Bake Holiday Candy (5 Ingredients, 15 Minutes) by Elisa Schmitz

Growing up the daughter of a Puerto Rican mother, I ate a lot of delicious coconut recipes. Later, as the mother of three kids with a Puerto Rican grandmother, I tried to pass on that love of coconut recipes to my children. I was recently reminded of that by one of my (now young-adult) daughters, who asked me to make the chocolate coconut balls she remembered so fondly from her childhood. I felt bad that I had lost track of this beloved family favorite recipe (mom-guilt, anyone?!), so I quickly got to work re-creating it. The result is this easy no-bake chocolate coconut balls recipe. My daughter said it's the perfect holiday treat!

Photo credit (all photos): Elisa Schmitz

This decadent chocolate coconut balls recipe is made with a sweet and chewy coconut inside and a rich and creamy chocolate outside. The fudgy coconut balls taste a bit like a Mounds candy bar – the legendary coconut bar covered in dark chocolate first created in 1920 that's now owned by The Hershey Company – but better. And the tropical candies are so easy to make that it's not worth the trip to the candy store when you can make these coconut treats at home any time you crave them. I took some to the authority on coconut balls, my mother, and she absolutely loved them!

The irresistible coconut balls candy recipe is made with simple pantry ingredients that offer taste as well as nutrition. This easy no-bake recipe is packed with high-fiber shredded coconut, which has a naturally chewy texture that does more than just taste good. In fact, given all of its vitamins, nutrients and fiber, coconut is often considered a superfood. The semisweet chocolate ganache provides flavonoids and minerals, too (check out the health benefits of chocolate).

This easy coconut snack recipe has just five ingredients and is ready in only about 15 minutes (plus setting time). To make this chewy chocolate balls recipe, here are the gluten-free ingredients you'll need: shredded coconut, powdered sugar, sweetened condensed milk, semisweet chocolate chips and coconut oil. The flaky sea salt is optional. You combine the first three ingredients then roll the mixture into balls. Melt the chocolate with the coconut oil, then roll the balls into the melted chocolate. Refrigerate until set, then serve. Easy and delicious.

This coconut chocolate balls recipe makes for an energizing snack or irresistible dessert during the holiday season, but it's so easy to make that you can enjoy it any time. The chocolate coconut treats make a fabulous food gift for friends and family during the holidays, too, so be sure to make enough to go around.

Cuisine: American / Puerto Rican
Prep Time: 14 minutes, plus setting time
Cook Time: 1 minute
Total Time: 15 minutes, plus setting time
Servings: 21

Ingredients

• 2 cups unsweetened shredded coconut
• 1 3/4 cups powdered sugar
• 2/3 cup sweetened condensed milk
• 1 3/4 cups semisweet chocolate chips (or dark chocolate)
• 1 1/2 tablespoons coconut oil
• flaky sea salt (optional, for sprinkling)
• additional shredded coconut (optional, for sprinkling)

Here's how to make it:

1. In a large mixing bowl, add the shredded coconut, powdered sugar and sweetened condensed milk. Stir to combine.
   
2. Roll the mixture into balls approximately 1-inch in size and place them onto a platter or baking pan that's been lined with parchment paper. (The amount of balls you get depends upon the size of the balls you make. I made 21 balls.)
   
3. In a medium microwave-safe mixing bowl or baking dish, add the chocolate chips and coconut oil. Microwave the mixture for 30 seconds, then remove and stir. Microwave for another 30 seconds, then remove and stir again. The chocolate should be nearly melted by now, and you can keep stirring until all chips melt completely. Because microwaves vary, you may need additional microwaving time. Just be sure not to cook too long because the chocolate will continue to melt after you remove it. (You can use semisweet or dark chocolate chips.)
   
4. Using a large fork or slatted spoon, dip and roll the balls into the chocolate one by one. As you finish dipping each one, place it back onto its spot on the parchment paper.
   
5. Sprinkle with flaky sea salt and/or additional shredded coconut, if using.
   
6. Place balls into the refrigerator to set, about 30 to 60 minutes. Remove from refrigerator and serve. Store leftover balls in an airtight container in the refrigerator or freezer.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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