No-Bake Coconut Cream Balls are rich, bite‑size treats with a soft coconut‑cream cheese center wrapped in a crisp chocolate shell. They come together with a few simple ingredients and chill time instead of baking, making them ideal for holidays, parties, or anytime you want an easy homemade candy.
The cream cheese and powdered sugar create a smooth, truffle‑like filling that’s packed with shredded coconut for chew and flavor. After a short freeze, each ball gets dipped in melted chocolate (thinned with a little coconut oil if you like) and finished with extra coconut or sprinkles so they look as good as they taste.
Ingredients
- 2 1/2 cups sweetened shredded coconut
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 8 oz white chocolate or dark chocolate, melted (for coating)
- 1 tablespoon coconut oil (optional, for smoother chocolate)
- Extra shredded coconut or sprinkles (optional, for garnish)
Step‑by‑Step Instructions
1. Prepare the coconut cream mixture
- In a large mixing bowl, combine shredded coconut, powdered sugar, softened cream cheese, and vanilla.
- Mix with a spatula or hand mixer until a thick, sticky dough forms and the coconut is evenly coated.
- If the mixture feels too sticky to roll, add a bit more coconut or powdered sugar until it’s firm enough to hold its shape.
2. Shape and chill the balls
- Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of the mixture at a time and roll between your palms into smooth balls.
- Arrange them on the prepared baking sheet in a single layer.
- Freeze for 20–30 minutes, or until quite firm; this helps them keep their shape when dipped in hot chocolate.
3. Melt the chocolate
- Place the chopped chocolate (and coconut oil, if using) in a microwave‑safe bowl.
- Heat in 20‑second bursts, stirring after each, until fully melted and smooth.
- Let the chocolate cool just slightly so it’s still fluid but not scorching hot.
4. Coat the coconut balls
- Working with a few chilled balls at a time, use a fork, skewer, or dipping tool to lower each one into the melted chocolate, turning to coat completely.
- Tap off excess chocolate on the side of the bowl, then place the coated ball back on the parchment‑lined sheet.
- Before the chocolate sets, sprinkle the tops with extra shredded coconut or sprinkles, if desired.
5. Chill and store
- Refrigerate the tray for about 30 minutes, or until the chocolate shell is fully firm.
- Transfer the set coconut cream balls to an airtight container and keep them refrigerated for up to 1 week. For longer storage, they can be frozen and thawed in the fridge before serving.
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