Chocolate Coconut Cream Balls

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These chocolate coconut cream balls are a delicious and easy treat. Made with just four ingredients, these coconut balls make a great hand held dessert or gift.

Prep Time10

Chill time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Chocolate Coconut Cream Balls, coconut balls

Servings:

Author: Heather Seeley

Ingredients

1 (14 ounce) bag sweetened shredded coconut I like the Bakers Angel Flake
2 cups powdered sugar
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) chocolate melts I use the Ghirardelli Milk Chocolate Melting Wafers. You can also use chocolate almond bark.

Instructions

Place the coconut, powdered sugar, and sweetened condensed milk in a large bowl.
Stir the ingredients together until completely combined.
Line a baking sheet with wax paper. Spray hands with non-stick cooking spray and form the mixture into small balls.
Place the balls on the prepared baking sheet. Put in the refrigerator for at least an hour or until the balls are stiff. (If you are in a hurry, you can place them in the freezer to set faster.)
Put the chocolate in a microwave safe bowl or cup. Microwave in 30 second intervals until the chocolate melts.
Use a fork to dip the balls in the melted chocolate. Place on another baking sheet lined with wax paper.
Once all of the balls have been covered with chocolate, place them back in the refrigerator until the chocolate has set.
Serve or keep in the refrigerator until ready to eat.

Notes

Chill the coconut balls before dipping in chocolate. I like to put them in the freezer for about 30 minutes before dipping in chocolate. This will help them stay together and hold their shape.
Spray hands with non-stick cooking spray. This helps prevent the coconut mixture from sticking to your hands when forming the mixture into balls.
Give the coconut balls time to set. I like to put them in the refrigerator until the chocolate completely hardens.

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