No Bake Coconut Cookie Balls with Chocolate Centers Recipe

Introduction

These no-bake coconut cookie balls with chocolate centers are a delightful treat that’s both easy to make and irresistibly delicious. Combining sweet shredded coconut with a creamy chocolate surprise inside, they’re perfect for quick snacks or entertaining guests.

Ingredients

• 3 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 cup dark chocolate chips (for filling)
• 2 tablespoons heavy cream
• ½ cup dark chocolate chips (for drizzle)
• 1 tablespoon coconut oil

Instructions

1. Step 1: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until the coconut is fully coated and the mixture sticks together.
2. Step 2: Take about a tablespoon of the coconut mixture and flatten it slightly in your hand. Place a chocolate chip or small chocolate piece in the center, then fold the coconut mixture around it, rolling into a ball. Make sure the chocolate is completely enclosed. Repeat with the remaining mixture and chocolate chips.
3. Step 3: Arrange the cookie balls on a baking sheet lined with parchment paper. Refrigerate for 20 to 30 minutes so they firm up.
4. Step 4: Melt the remaining dark chocolate chips with the coconut oil and heavy cream using a microwave or double boiler until smooth.
5. Step 5: Drizzle the melted chocolate over the chilled coconut balls using a spoon or small piping bag.
6. Step 6: Return the cookie balls to the refrigerator for another 10 to 15 minutes to allow the chocolate drizzle to set.
7. Step 7: Serve chilled and enjoy!

Tips & Variations

• For a nutty twist, add chopped toasted almonds or pecans to the coconut mixture.
• Use white chocolate chips instead of dark chocolate for a sweeter contrast.
• To make the chocolate centers more indulgent, try using small chocolate truffles or bonbons instead of chips.
• If you prefer a firmer texture, freeze the balls for 10 minutes before serving.

Storage

Store the coconut cookie balls in an airtight container in the refrigerator for up to one week. For best texture, let them sit at room temperature for 5 minutes before serving. They can also be frozen for up to one month; thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, but the cookie balls will be less sweet. You might want to add a little extra sweetened condensed milk or a touch of honey to balance the flavor.

What can I use instead of sweetened condensed milk?

You can substitute sweetened condensed coconut milk for a dairy-free option, or make your own by simmering milk and sugar until thickened, but the texture and sweetness might vary slightly.

No Bake Coconut Cookie Balls with Chocolate Centers Recipe

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★★★★★

4.6 from 101 reviews

Delight in these No Bake Coconut Cookie Balls with Chocolate Centers, a simple and irresistible treat combining sweet shredded coconut and creamy condensed milk, filled with rich dark chocolate and drizzled with a luscious chocolate topping. Perfect for a quick homemade dessert that requires no baking.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 20–24 cookie balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Coconut Cookie Balls

• 3 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 cup dark chocolate chips (for filling)

Chocolate Drizzle

• ½ cup dark chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until the coconut is fully coated and the mixture begins to stick together, forming a cohesive base for the cookie balls.
2. Shape the Cookie Balls: Take about a tablespoon of the coconut mixture and flatten it slightly in your hand. Place a portion of the dark chocolate chips (acting as a truffle) in the center, then carefully fold the coconut mixture around the chocolate, rolling it into a smooth ball. Make sure the chocolate is completely enclosed. Repeat with the remaining mixture and chocolate chips.
3. Chill the Cookie Balls: Arrange the formed coconut balls on a parchment-lined baking sheet and refrigerate for 20-30 minutes to firm up and hold their shape well.
4. Drizzle with Chocolate: Melt the remaining ½ cup of dark chocolate chips together with the coconut oil in a microwave or over a double boiler until smooth. Use a spoon or a small piping bag to drizzle the melted chocolate evenly over the chilled coconut balls.
5. Final Chill: Return the chocolate-drizzled cookie balls to the refrigerator for an additional 10-15 minutes until the chocolate drizzle sets firm.
6. Serve: Enjoy these delicious coconut cookie balls right from the fridge. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

• You can substitute dark chocolate chips with semi-sweet or milk chocolate for a sweeter flavor.
• If you prefer dairy-free, use coconut condensed milk alternatives and a dairy-free chocolate option.
• Ensure the balls are chilled thoroughly to maintain their shape before drizzling.
• These cookie balls make great bite-sized snacks or party treats and can be customized by adding nuts or dried fruit into the mixture.

Keywords: no bake coconut cookies, coconut cookie balls, chocolate coconut treats, easy no bake desserts, coconut chocolate balls