Chocolate Coconut Balls

These chocolate coconut balls are no-bake, naturally gluten-free, and made with just 6 ingredients. Shredded coconut and sweetened condensed milk get rolled into balls, dipped in dark chocolate, and topped with more coconut for a little crunch.

They look impressive but take almost no effort. Perfect for holiday cookie trays, parties, or anytime you want something sweet without turning on the oven.

Why You’ll Love this Recipe

• No-bake. All you need is a microwave to melt the chocolate.
• Only 6 ingredients. Simple pantry staples you probably already have.
• Naturally gluten-free. No substitutions needed.
• Make-ahead friendly. Store in the fridge or freezer and grab one whenever.

Ingredients

Ingredient Notes

• Unsweetened shredded coconut – I tried this recipe with various types of coconut flakes, sweetened coconut flakes, larger coconut flakes, and finely shredded coconut. All of these types of desiccated coconut worked in the recipe, but my favorite is absolutely unsweetened shredded coconut. The shredded coconut is finer than flakes so that you aren’t getting large strands of coconut in each bite. I also find that the sweetened coconut can be just a bit too sweet when combined with the sweetened condensed milk and powdered sugar.
• Sweetened condensed milk – This is what will make your coconut balls chewy, sweet, and rich. This recipe was formulated to use an entire can of sweetened condensed milk so you don’t have to worry about what to do with the extras. Evaporated milk will NOT work in this recipe.
• Powdered sugar – This is what I find to be the secret ingredient of these coconut balls with condensed milk. I tested this recipe with and without the powdered sugar, and found the batch with powdered sugar to have the perfect mouthfeel after chilling. It gives the coconut balls a little more chew, more similar to a coconut truffle.
• Vanilla extract – Use a pure vanilla extract for best flavor, because you will definitely taste it in these coconut bites.
• Dark chocolate chips – I love the flavor of dark chocolate, but you can also use milk chocolate, bittersweet chocolate or semi-sweet chocolate if you prefer. I think white chocolate might be a bit too sweet for these bites. You can also omit the chocolate coating if you are not a chocolate person.
• Coconut oil – Thins the chocolate and helps it harden with a nice shine. I love the slight bit of coconut flavor that coconut oil brings to this recipe as well.

Almond Joy Variation

Swap the vanilla extract for almond extract and press a whole roasted almond into the center of each ball before dipping into the chocolate. Instant Almond Joy vibes!

Step-by-Step instructions

It’s very easy to make these coconut balls covered in dark chocolate with just a few simple ingredients you probably already have in your pantry.

The below step-by-step instructions with matching photos are meant to help you see the recipe made at various stages. Place special attention to the size of the coconut shreds, coconut dough texture, the size of the coconut truffles once scooped and how to dip your coconut balls in chocolate using a fork.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the unsweetened coconut and powdered sugar to a large bowl. Whisk until combined. Add the sweetened condensed milk and vanilla extract. Mix until a dough forms. Let the coconut mixture chill in the refrigerator for 20 minutes to make it easier to handle and scoop into balls. Use a tablespoon or small scoop to scoop out the coconut truffle dough into 36 balls. Roll them between your hands to smooth them out. Place them on a sheet pan and refrigerate for an hour. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted. This should take about 60-90 seconds in total. Add the chilled coconut balls, a few at a time, to the melted chocolate. Roll them around until they are completely covered. Remove the coconut ball from the chocolate with a fork, letting the excess chocolate drip off the truffle. Place on a baking sheet lined with parchment paper and immediately sprinkle with reserved coconut shreds. Let the chocolate harden before serving.

Recipe FAQs

Can you use sweetened coconut flakes in this recipe?

You can, but the balls will be much sweeter. I also find that the sweetened coconut flakes are a bit larger in size than the unsweetened shredded coconut, so the texture is different.

Can I freeze coconut balls?

Yes, they freeze very well. Place them in a freezer bag or freezer-safe container once hardened for up to 3 months. You can eat them straight from frozen or let them thaw at room temperature for about 30 minutes.

Can I skip the chocolate coating?

Yes. Roll the finished balls in extra coconut or powdered sugar instead for a simpler version.

What if my chocolate is too thick for dipping?

Add another teaspoon of coconut oil and microwave for 10 seconds. It should coat smoothly without clumping.

Expert Tips

• Chill the dough before rolling. 20 minutes in the fridge makes it much easier to scoop and shape.
• Use a tall, narrow bowl for dipping. The higher chocolate level gives better coverage than a wide shallow bowl.
• Work in small batches. The chocolate sets fast. Dip 3-4 balls at a time and sprinkle with coconut immediately.
• Use a fork, not a spoon. The gaps between the tines let excess chocolate drip off cleanly.

Storage instructions

• Storage: Store coconut balls in an airtight container in the refrigerator for up to 1 week.
• Freezer Option: Store coconut balls in an airtight container in the freezer for up to 3 months.
• Defrost: Coconut balls are best enjoyed chilled, but you can let them sit at room temperature for a few minutes before eating.

Serving suggestions

These coconut balls are perfect for holiday cookie exchanges, Valentine’s Day, or a DIY dessert board. Package a few in a small box for an easy homemade gift. They pair well with chocolate chia jam peanut butter cups , gluten-free Oreo balls , and white chocolate strawberry truffles for a no-bake candy spread.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.