No Bake Coconut Cream Balls

Indulge in Tropical Bliss with This Easy, 3-Ingredient Treat!

Looking for a quick, effortless dessert that tastes like a bite of tropical paradise? Our No-Bake Coconut Cream Balls are the answer! Requiring just three essential ingredients and no oven time, these sweet, chewy treats are perfect for last-minute gatherings, holiday cookie trays, or simply satisfying that coconut craving.

They're wonderfully moist on the inside, with a beautiful coating of coconut on the outside, and can be customized with a drizzle of chocolate for an extra layer of decadence. Get ready to roll up your sleeves—this is a recipe you'll keep coming back to!

Prep Time & Yield

• Prep Time: 15 minutes
• Chill Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 20-24 balls (depending on size)

Ingredients

Instructions: How to Make Coconut Cream Balls

Step 1: Prepare the Base Mixture

1. In a large mixing bowl, combine 3 cups of the shredded coconut, the entire can of sweetened condensed milk, and the vanilla extract (if using).
2. Use a sturdy spoon or spatula to mix the ingredients thoroughly. Continue mixing until all the coconut is evenly coated and the mixture is thick and sticky.
3. Tip: If the mixture seems too wet, add another tablespoon or two of coconut until it’s scoopable.

Step 2: Chill to Firm

1. Cover the bowl with plastic wrap and place the coconut mixture in the refrigerator for at least 30 to 60 minutes. This chilling time is crucial as it firms up the mixture, making it much easier to roll into neat balls.

Step 3: Roll the Balls

1. Pour the remaining 1 cup of shredded coconut onto a wide plate or shallow bowl for coating.
2. Remove the chilled mixture from the fridge. Using a small cookie scoop or a tablespoon measure, scoop out portions of the mixture.
3. Roll each portion between your palms into a smooth, round ball, about 1-inch in diameter. If the mixture sticks to your hands, lightly dampen your palms with water.
4. Immediately roll the newly formed ball in the extra shredded coconut on the plate, pressing gently so the coconut adheres completely.
5. Place the finished coconut balls on a baking sheet lined with parchment paper.

Step 4 (Optional): Coat with Chocolate

1. If coating in chocolate, place the chocolate chips/chopped chocolate and coconut oil/shortening in a microwave-safe bowl.
2. Microwave on medium heat for 30-second intervals, stirring well after each one, until the chocolate is completely melted and smooth. Alternatively, use a double boiler.
3. Using a fork or a candy dipping tool, dip the chilled coconut balls into the melted chocolate, allowing the excess to drip back into the bowl. You can dip the whole ball or just drizzle the chocolate over the top.
4. Return the chocolate-coated balls to the parchment-lined baking sheet.
5. Optional: Sprinkle a pinch of sea salt on the chocolate coating while it’s still wet for a gourmet touch.

Step 5: Final Chill and Serve

1. Place the baking sheet of finished coconut cream balls (whether plain or chocolate-coated) back into the refrigerator for another 15-30 minutes to allow them to fully set.
2. Serve chilled.

Tips & Variations for Perfection

• Toasted Coconut: For a deeper flavor, lightly toast the coating coconut in a dry pan over medium-low heat until golden brown before rolling. Let it cool completely.
• Almond Joy Style: Press a whole roasted almond into the center of each ball before rolling.
• Citrus Zest: Add 1/2 teaspoon of lemon or orange zest to the mixture for a bright, refreshing flavor.
• Storage: Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let frozen balls thaw in the fridge for a few hours before serving.

Enjoy this simple, classic treat! These No-Bake Coconut Cream Balls are guaranteed to be a crowd-pleasing dessert that everyone will think took hours—but only took minutes.

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