3-Ingredient Chocolate Coconut Balls Recipe

Introduction

These 3-Ingredient Chocolate Coconut Balls are an easy, no-bake treat that’s both rich and refreshing. With just shredded coconut, condensed milk, and chocolate, you can whip up delicious homemade truffles perfect for any occasion.

Ingredients

• 2 cups shredded coconut (unsweetened, homemade or store-bought)
• 1 cup condensed milk (regular or coconut condensed milk)
• 3.5 oz dark chocolate (or chocolate chips, for melting)

Instructions

1. Step 1: In a bowl, combine the shredded coconut and condensed milk. Mix thoroughly until a thick, sticky mixture forms. You can use your hands, a spoon, or a fork.
2. Step 2: Take 1 to 2 tablespoons of the mixture and shape it into balls. Aim for a size that can be eaten in 2 to 3 bites.
3. Step 3: Place the formed balls on a lined baking sheet and refrigerate for 15 to 30 minutes to firm up. If you are short on time, freeze them for 5 to 10 minutes instead.
4. Step 4: While the balls are cooling, melt the chocolate. You can do this by microwaving in 20 to 30 second intervals, stirring in between, or by using a double boiler.
5. Step 5: Dip each coconut ball into the melted chocolate using a spoon or fork, ensuring it is fully coated. Transfer the coated balls to a wire rack.
6. Step 6: Place parchment paper underneath the wire rack to catch any excess chocolate drips. Let the chocolate harden at room temperature before transferring the balls to the fridge to cool completely.

Tips & Variations

• For added texture, mix in a handful of chopped nuts or dried fruit into the coconut mixture before shaping the balls.
• Use white or milk chocolate instead of dark for a different flavor profile.
• Lightly toast the shredded coconut before mixing for a deeper, nuttier taste.

Storage

Store the chocolate coconut balls in an airtight container. At room temperature, they will keep for up to 5 days if kept in a cool, dry place. In the refrigerator, they can last up to 2 weeks. For longer storage, freeze the balls in a freezer-safe container for up to three months. To enjoy, thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut, but the final balls will be sweeter. You may want to adjust the amount of condensed milk accordingly.

Is there a substitute for condensed milk?

You can use coconut condensed milk for a dairy-free option, or try a thickened nut milk concentrate, though this may affect the texture slightly.

3-Ingredient Chocolate Coconut Balls Recipe

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4.7 from 100 reviews

Delicious and easy-to-make 3-Ingredient Chocolate Coconut Balls featuring shredded coconut, condensed milk, and rich dark chocolate. These no-bake treats are perfect for a quick snack or a sweet dessert, with a creamy coconut center dipped in smooth, melted chocolate. Ready in under an hour, they require minimal ingredients and effort while delivering maximum flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: Approximately 15–20 coconut balls depending on size 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

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For the Coconut Balls

• 2 cups shredded coconut (unsweetened, homemade recommended)
• 1 cup condensed milk (or coconut condensed milk for a dairy-free option)

For the Chocolate Coating

• 3.5 oz dark chocolate (or chocolate chips, for melting)

Instructions

1. Mix Coconut and Condensed Milk: Pour the shredded coconut into a bowl and mix thoroughly with the condensed milk until it forms a thick, moldable mixture. Using your hands gives the best consistency, but a spoon or fork works as well.
2. Form the Balls: Use 1 to 2 tablespoons of the mixture to shape into balls. Keep them bite-sized, ideally no larger than 2-3 bites for easy eating and serving.
3. Chill the Coconut Balls: Place the balls on a lined baking sheet and refrigerate for 15 to 30 minutes until they firm up. If you’re short on time, freeze them for 5 to 10 minutes to speed up the process.
4. Melt the Chocolate: While the coconut balls are chilling, melt the dark chocolate using your preferred method: microwave in 20-30 second intervals, stirring in between to prevent burning, or use a double boiler (bain marie) for gentle melting.
5. Dip the Balls in Chocolate: Using a spoon or fork, dip each chilled coconut ball fully into the melted chocolate, ensuring an even coating. Place the coated balls on a wire rack lined with parchment paper to catch any excess chocolate drips.
6. Harden the Chocolate: Allow the chocolate coating to set at room temperature until firm. For best results, transfer the truffles to the fridge after initial setting to cool completely and solidify.
7. Storage: Store your chocolate coconut balls in an airtight container. They will keep up to 5 days at room temperature in a cool, dry place, up to 2 weeks refrigerated, or freeze for up to 3 months for longer storage.

Notes

• You can substitute regular condensed milk with coconut condensed milk to make the balls dairy-free.
• For a firmer texture, chill the balls longer before dipping in chocolate.
• Use dark chocolate with at least 60% cocoa for a rich flavor and less sweetness.
• These treats are best enjoyed within two weeks but freeze well for longer storage.
• Feel free to roll the balls in extra shredded coconut or cocoa powder before chilling for different texture options.

Keywords: chocolate coconut balls, no bake coconut balls, easy chocolate truffles, 3 ingredient dessert, coconut treats, homemade coconut balls