Chocolate Coconut Balls – If you’re looking for a quick. And indulgent treat. These Chocolate Coconut Balls are the perfect solution. With just a handful of ingredients. Including rich dark chocolate and creamy coconut. You can whip up these delightful bites. In under 30 minutes. Whether you enjoy them as a dessert. Or a snack. They’re sure to satisfy your sweet tooth. Plus, they’re easy to make. And perfect for sharing!
The first time I made these Chocolate Coconut Balls. It was a rainy afternoon. And I wanted something sweet. To brighten our day. My husband. Who’s not usually a fan of coconut. Was intrigued by the combination with dark chocolate. After one bite. He was hooked! Even our child. Who usually prefers more traditional desserts. Couldn’t get enough. Now, these little treats. Has become a family favorite. Perfect for when we need a quick. And satisfying dessert.
What makes this Chocolate Coconut Balls truly special?
These Chocolate Coconut Balls. Are a delightful blend of rich, creamy coconut. And decadent dark chocolate. Making them both satisfying and guilt-free. With no need for baking. They come together quickly. And are perfect for those moments. When you want something sweet. But don’t have much time. They’re also versatile. Enjoy them as a dessert, or a snack. Or even as a homemade gift. Plus, they’re made with simple, wholesome ingredients. That you likely already have on hand.
What You Need To Make This Chocolate Coconut Balls Recipe?
Coconut Cream: The thick, canned coconut cream. Is the secret to these little treats’ creamy texture. It’s rich and luscious. And brings that unmistakable coconut flavor front and center. Make sure to use full-fat coconut cream. For the best results. The light versions. Just won’t have the same indulgent feel.
Honey: Melting the honey. Gives it a smooth, liquid consistency. That blends perfectly. With the coconut cream. It adds just the right amount of natural sweetness. Without overpowering the other flavors. Plus, if you’re making these for someone who’s vegan. Swap it out for maple syrup. And you’ve got a vegan-friendly version.
Desiccated Coconut: This finely shredded coconut. Adds a wonderful texture. And reinforces the coconut flavor. In every bite. Using unsweetened desiccated coconut. Keeps the sweetness balanced. Letting the dark chocolate shine.
Dark Chocolate: Good quality dark chocolate. Is a must here. The slight bitterness of 70% dark chocolate. Beautifully balances the sweetness of the coconut filling. Creating a sophisticated treat. That’s hard to resist. It also adds a satisfying snap. When you bite. Into the coated balls.
Steps To Make Chocolate Coconut Balls:
Step 1: Prepare Coconut Filling: In a large bowl. Combine the coconut cream, melted coconut oil, and melted honey. Stir until the mixture is smooth. And well blended. Next, add the desiccated coconut. And mix thoroughly. Until everything is evenly combined.
Step 2: Form the Coconut Balls: Line a small tray or plate. With parchment paper. Use a spoon or a small cookie scoop. To portion out the coconut mixture. Then roll it between your hands. To form small balls. Place the balls. On the prepared tray. Once all the balls are formed. Transfer the tray to the freezer. And let them chill. For a few minutes. Until they’re firm and cold. Which will make the next step easier.
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Step 3: Coat the Balls in Chocolate: Melt the dark chocolate. Using the double boiler method. Once melted, pour the chocolate. Into a small bowl. Dip each coconut ball. Into the chocolate. Making sure to remove any excess chocolate. You can use two spoons. To help with this process.
Step 4: Finish and Cool: Place the chocolate-coated balls. Back on the parchment paper. Sprinkle a bit of desiccated coconut on top. For an extra touch. Let the balls cool in the fridge. Until the chocolate has hardened completely. Once set. They’re ready to enjoy!
Tip:
For the smoothest chocolate coating. Use the double boiler method. To melt your chocolate. This gentle heating method. Prevents the chocolate. From burning or seizing. Ensuring a silky, glossy finish. Here’s a little trick: after dipping the coconut balls in chocolate. Use a fork to gently tap off the excess chocolate. Before placing them. On the parchment paper. This not only gives you a more even coating. But also helps avoid those pesky chocolate puddles forming. At the base of each ball. And if you’re feeling fancy. Sprinkle a tiny pinch of sea salt. Over the top of each ball. Before the chocolate sets. It adds a delightful contrast. To the sweetness.
Frequently Asked Questions:
Can I use milk chocolate instead of dark chocolate?
Absolutely! If you prefer a sweeter taste. Milk chocolate is a great alternative. Just keep in mind. That it will be sweeter than dark chocolate.
How should I store these chocolate coconut balls?
Store them in an airtight container. In the refrigerator. They should last for about a week. But they’re so delicious. They probably won’t last that long!
Can I make these ahead of time for a party?
Yes. These are perfect. For making ahead! You can prepare them a day or two in advance. And keep them chilled. Until you’re ready to serve.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Coconut Balls
Ingredients
- 1/2 c thick canned coconut cream
- 1.5 tablespoons melted honey
- 1 tablespoon melted coconut oil
- 1 c desiccated coconut
- 100 grams 70% dark chocolate
Instructions
- Prepare Coconut Filling: In a large bowl. Mix together the coconut cream, melted coconut oil, and honey (or maple syrup if you prefer). Once combined. Add the desiccated coconut. And stir thoroughly. Until everything is evenly mixed.
- Shape Coconut Balls: Line a small tray or plate. With parchment paper. Using a spoon. Or a small cookie scoop. Portion out the coconut mixture. And roll it between your hands. To form small balls. Place the balls. On the prepared tray. Once all the balls are formed. Transfer the tray to the freezer. For a few minutes to firm up. Ensuring they are cold. And stable. For the next step.
- Coat with Chocolate: Melt the dark chocolate. Using the double boiler method. Pour the melted chocolate. Into a small bowl. Dip each coconut ball. Into the chocolate. Allowing any excess to drip off. Using a couple of spoons. Can help make this process easier.
- Cool and Set: Place the chocolate-coated balls back. On the parchment-lined tray. Sprinkle a little desiccated coconut. On top of each ball. Let the balls cool in the fridge. Until the chocolate has fully hardened.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
