Chocolate Coconut Balls Recipe
Chocolate coconut balls are absolutely delicious and super easy to make! Great news! You don’t need to own a candy thermometer, and you don’t need to know anything about the “hard crack” stage or anything else about candy making!
Chocolate coconut balls aren’t for everyone, but for those of us who love coconut and chocolate, they taste like a little bite of heaven! Some folks in my family genuinely believe chocolate is one of the four basic food groups. I have other close relatives who don’t like chocolate at all, but the chocolate lovers wildly outnumber the others.
Two people close to me hate coconut. Can you believe it? One says he thinks it’s like eating bugs. I’ve always meant to ask him if he ever tried it or if he only imagines what it would feel like in his mouth. I can’t understand what’s not to adore about coconut, but it means more candy for those of us who love both!!
Three Simple Ingredients Get The Chocolate Coconut Balls Rolling
I was unfamiliar with the term “desiccated” coconut. I was surprised to know it’s easy to find in grocery stores, but more recipes call for sweetened flaked coconut. In a “(coco)”nutshell, desiccated coconut has no sugar, and it is drier and chopped finer.T here’s plenty of sugar in the other ingredients! There are many brands to choose from, but I purchased this bag at Walmart!
First, combine powdered sugar, unsweetened coconut, and sweetened condensed milk in a bowl. Stir the mixture together well; it will be stiff. This hint may be helpful. It has been extremely dry here, with humidity matching the Sahara desert. I found I needed to add some additional sweetened condensed milk to bind all the ingredients into a scoopable consistency.
The next step is to roll this sweet filling into 30 balls. Before you panic about measuring everything out, I found scooping out enough to make one-inch balls gave me exactly thirty!
I picked a little off a few here and there added a bit to others, but I was surprised how easy it was to get the right number. Yay! Precision has never been my gift! Oh, and I did spray my hands with non-stick spray, and the whole process was slick! It went way faster than I expected! Yay again!
I covered the sheet pan with wax paper and lined the little coconut balls in rows like small round soldiers, awaiting their chocolate baths. I stuck the whole pan in the refrigerator so centers would firm up and be ready to dip.
How To Cover The Coconut Balls In A Glossy Coat Of Chocolate
I do not have a double boiler, so I put an oven-proof glass bowl on top of a saucepan with some water in it. It doesn’t have to be enough water to touch the bottom of the bowl. As the water simmers, it generates enough gentle heat to melt the semi-sweet chocolate chips with a little bit of shortening to a perfectly melty consistency.
I used a skinny fork and a long toothpick to plop the ball into the melted chocolate, give it a roll, and set it on a silicone mat to harden. I’m sure wax paper or parchment paper would work well, too. Before the chocolate hardened, I sprinkled a little coconut on about half the chocolates for a stunning effect. Sprinkles would be adorable, too.
I ended up with extra chocolate, so frugal chick that I am, I broke graham crackers into small squares and dipped them until I used it up. They were great!
You might also melt some white chocolate chips in a baggie and snip off a corner to drizzle some cute contrasting stripes on the candies after they have had time to set up. I think garnishes elevate the appearance of a special treat but believe me; these taste fabulous, even unadorned!
- 1 3/4 cup unsweetened coconut
- 1 3/4 cup powdered sugar
- 1/2 cup sweetend condensed milk
- 2 cups dark or semi-sweet chocolate chips
- 2 Tbsp shortening
- Mix coconut and powdered sugar thoroughly in a large bowl.
- Stir in sweetened condensed milk and stir until all the powdered sugar and coconut are incorporated. Add extra sweetened condensed milk in small amounts until the mixture is scoopable.
- Roll mixture into 30 one-inch balls and line up on a wax-paper-covered sheet pan. I sprayed my hands with non-stick spray.
- Refrigerate until the balls are firm enough to handle.
- Melt chocolate and shortening in a double boiler or oven-proof bowl set on a saucepan partially filled with simmering water.
- Dip coconut balls in melted chocolate and roll until completely covered.
- Use a fork or long toothpicks to lift balls out of the melted chocolate onto a silicone mat or parchment-covered sheet pan to cool.
- If desired, add sprinkles or coconut before the chocolate sets.
I wasn’t sure where I could find candy cups like the ones you get in a box of fancy chocolates. It turns out they are more available than I thought! Walmart and Dollar Tree carry them. There is an Ace Hardware store very close to us, and I was delighted to find it has a large specialty section devoted to baking and candy making.
Look at the cute little paper candy cups I found! I love them! There are metallic ones, too, that I think would look adorable on a plate of Christmas goodies! I’m planning for the holidays!! This candy is gluten-free and if you’re looking for another sweet treat that is also gluten-free, check out these awesome coconut macaroons!!
I rarely make candy, but I am so excited about these chocolate coconut balls that I’m eager to try more recipes, especially if they are these easy and taste this delicious! Do you make candy for the holidays? Do you have any not-so-secret recipes you would share? That would be such a SWEET thing to do! Happy chocolate dipping, everyone!
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