No-Bake Coconut Cream Balls

Why You’ll Love This Recipe

I love how fast and fuss-free these coconut balls are. With just a handful of ingredients and no baking required, I can whip them up any time. The shredded coconut and sweetened condensed milk create a chewy, creamy center, while the chocolate coating adds a smooth, rich finish. I also like that they’re easy to customize—sometimes I add nuts, switch up the chocolate, or even roll them in cocoa powder instead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ cups shredded coconut
1 cup sweetened condensed milk
½ teaspoon vanilla extract
1 cup powdered sugar
½ cup chopped nuts (optional)
8 oz white or semi-sweet chocolate, melted

Directions

1. Mix the base
In a large bowl, I combine the shredded coconut, sweetened condensed milk, vanilla extract, and powdered sugar. I stir until everything is fully incorporated into a thick, sticky mixture.

2. Add nuts (optional)
If I’m using chopped nuts, I gently fold them in at this point for some crunch and extra flavor.

3. Shape the balls
I scoop small portions of the mixture and roll them into bite-sized balls. Then I place them on a parchment-lined baking sheet.

4. Freeze to set
I freeze the coconut balls for about 30 minutes to help them firm up and make them easier to dip in chocolate.

5. Melt the chocolate
While the balls are chilling, I melt the chocolate in a microwave-safe bowl, heating it in 30-second intervals and stirring between each until it’s smooth and glossy.

6. Dip and coat
Using a fork or toothpick, I dip each frozen coconut ball into the melted chocolate, turning to coat completely. Then I place them back on the parchment-lined sheet.

7. Let them set
I let the chocolate set at room temperature or refrigerate the tray until the coating is firm and ready to enjoy.

Servings and Timing

Servings: 24–30 balls
Preparation Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes

These are perfect for making ahead and storing in the fridge for when I need a little something sweet.

Variations

Dark Chocolate Coating
I use dark or semi-sweet chocolate instead of white chocolate for a deeper, richer flavor.

Nut-Free Version
I skip the chopped nuts or substitute them with dried cranberries, mini chocolate chips, or toasted coconut flakes.

Tropical Twist
I add a little lime zest or crushed pineapple to the coconut mixture for a fruity variation.

Extra Crunch
Sometimes I roll the dipped balls in crushed graham crackers, sprinkles, or extra shredded coconut before the chocolate sets.

Holiday Flair
For festive treats, I drizzle contrasting chocolate over the top or sprinkle colored sugar before the coating hardens.

storage/reheating

Refrigerator Storage
I store the finished coconut balls in an airtight container in the fridge for up to 7 days. They stay firm, fresh, and ready to serve straight from the fridge.

Freezer Storage
These freeze really well. I place them in a single layer to freeze, then transfer to a freezer-safe bag or container. They last up to 2 months. I let them thaw for a few minutes at room temperature before serving.

Make-Ahead Tip
I often make a big batch ahead of time and freeze half for future snacking or entertaining. They’re a hit every time I bring them out.

FAQs

Can I use sweetened shredded coconut?

Yes, I’ve used both sweetened and unsweetened coconut depending on my sweetness preference. If using sweetened, I sometimes reduce the powdered sugar slightly.

What type of chocolate works best?

I usually use white or semi-sweet chocolate, but dark chocolate works beautifully if I want to balance out the sweetness of the filling.

Why do I need to freeze the balls before dipping?

Freezing helps them hold their shape and makes dipping in hot chocolate easier. It also helps the chocolate set quickly and cleanly.

Can I make these dairy-free?

Yes. I use a dairy-free condensed milk alternative and dairy-free chocolate chips, and they turn out just as creamy and delicious.

How do I prevent the chocolate from cracking?

I let the balls sit for a few minutes at room temperature after freezing before dipping. That way, the temperature difference isn’t so drastic and the coating sets more evenly.

Conclusion

These No-Bake Coconut Cream Balls are one of my favorite quick treats to make when I want something sweet but don’t want to bake. They’re creamy, rich, and just the right size for popping into my mouth whenever a craving strikes. Whether I serve them at a party, gift them during the holidays, or stash them for myself, they always disappear fast.

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