There is something about the combination of coconut and chocolate that I love. In fact, my husband would tell you the Almond Joy candy bar is my favorite, and he is right. This recipe for chocolate no-bake coconut balls is seriously easy to make and gives you a perfect bite of sweet coconut and chocolate every time. If you want a decadent treat that satisfies with just one portion but is good enough you’ll want to eat the whole batch. Only 5 ingredients are needed to make this decadent sweet treat!
Chocolate No Bake Coconut Balls
Whether you call them dessert balls, truffles, or candy, this little coconut, and chocolate delights are sure to please. I love that you don’t need fancy ingredients or supplies for this recipe. They may seem like they should be hard to make, but really they are a great recipe to make with kids helping. A bit of mixing, dipping, and letting them harden is all it takes. If you’ve put off learning how to make truffles or candy-like this because it felt too daunting, don’t hesitate any longer. This recipe is a perfect choice for dipping your foot into the arena of candy making.
Are Coconut Balls Healthy?
As with many recipes, the term healthy is really relative to your own interpretation. These are not inherently healthy nor something I would personally recommend eating a lot of at one time. They are, however, easy to portion control and have healthy fats so could be a great option for a small bite that is lower in calories than other confections and treats.
Another slightly healthier option would be these easy healthy chocolate truffles. They are definitely an easy option that is super tasty. You can also enjoy a peanut butter protein balls recipe or this easy M&M’s peanut butter energy balls recipe for what are a little healthier options for snacking.
What Chocolate Is Best for Dipping Coconut Truffles?
I find that the extra natural sweetness of coconut and the maple syrup in this recipe make a dark or semi-sweet chocolate the best option. Milk chocolate may be favored for regular snacking, but in this recipe it would be too sweet.
Look for quality dark chocolate or semi-sweet chocolate. In most grocery stores, Ghiradelli is a higher quality option you can pick up relatively affordably. You might also look at Baker’s brand of candy wafers or melting chocolates. I can imagine they would have quality options that work well for this recipe.
Can I Add Other Mix-In’s to My Coconut Balls?
You definitely can! I love just the chocolate and coconut blend, but if you like Almond Joy candy as I do, then you’ll want that extra crunch of almonds in these. I love the idea of chopped nuts, but there are some other great additions below that might fit this recipe well depending upon your tastes.
- Chopped almonds, pecans, walnuts, peanuts, or pistachios
- Dried cranberries, cherries, blueberries, golden raisins, dates, or apricots
- Caramel bits, miniature chocolate chips, white chocolate chips, or grated chocolate pieces.
- Sprinkles, cookie pieces, or candy pieces
Are These Coconut Truffles Made with Sweetened Condensed Milk?
This recipe does not include sweetened condensed milk. The coconut mixture is sweetened with maple syrup for a more natural flavor that is delicious and pairs well with the unsweetened coconut shreds and chocolate beautifully.
Are These Truffles Made with Coconut Oil?
Yes! While these are not traditional truffles, they are still made with coconut oil. The oil is added as an ingredient to help combine the mixture as well as with the chocolate for dipping to help it melt smoothly then harden well. If you have issues with coconut oil, you may prefer to make a variation that is refrigerated and includes cream cheese or butter. The texture and flavor will be a bit different but would still give you an overall similar result.
Is This a Keto Coconut Balls Recipe?
As listed, this is not a keto recipe. You can, however, substitute sugar-free maple syrup in the mixture and use sugar-free chocolate for dipping and have a keto-friendly version. If using sugar-free products, I recommend Lily’s sugar-free chocolate chips and Lakanto syrup for the best flavor in this recipe.
- Unsweetened shredded coconut
- Maple syrup
- Coconut oil
- Vanilla extract
- Dark or semi-sweet chocolate
How to Make Chocolate No Bake Coconut Balls
Line a baking sheet with parchment paper and set aside.
In a blender or food processor, add the coconut shreds, maple syrup, two tablespoons coconut oil, vanilla extract, and salt and pulse until combined.
Scoop or roll into balls using a cookie scoop for equal sizing.
Place the balls onto the lined baking sheet, then cover and freeze for one hour to harden.
When ready to dip the balls, in a microwave-safe bowl, melt the chocolate and 1 teaspoon coconut oil on high in 30-second increments until melted.
Remove the balls from the freezer, and using a fork dip each ball into the chocolate coating all sides.
Scrape off the fork against the side of the bowl before placing them back onto the parchment paper-lined baking tray.
Let the coconut balls harden, then serve or refrigerate. These are good for 4-5 days in the refrigerator or 1 month if frozen.
More Decadent Dessert Recipes
I am a huge fan of all things chocolate and decadent. Who wouldn’t be? Below are some more of my favorite recipes that are perfect for sharing at dessert. Whether you want a cake, cookie, truffle, or simply a little snack that has some richness, this list has something to suit your taste buds. You will absolutely love this list of ideas!
- Classic Coconut Macaroons Cookie Recipe
- White Chocolate Oreo Cheesecake Truffles
- Decadent Triple Chocolate Fudgy Brownies Recipe with Nuts
- Chocolate Peanut Butter Cupcakes
- Dark Chocolate Coconut Almond Energy Bites
- Decadent Chocolate Caramel Bread Pudding Recipe
One of my favorite little tricks for making perfectly even balls when doing truffles or bites like these is to use a meatball maker. These scoops are like a double sided cookie scoop. They form a perfect ball every time! So easy to use and much less messy than trying to roll them with your hands.
- 1 cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 2 tbsp + 1 tsp coconut oil
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1 cup semi-sweet chocolate
- Line a baking sheet with parchment paper and set aside.
- In a blender or food processor, add the coconut shreds, maple syrup, two tablespoons coconut oil, vanilla extract, and salt and pulse until combined.
- Scoop or roll into balls using a cookie scoop for equal sizing.
- Place the balls onto the lined baking sheet, then cover and freeze for one hour to harden.
- When ready to dip the balls, in a microwave safe bowl, melt the chocolate and 1 teaspoon coconut oil on high in 30-second increments until melted.
- Remove the balls from the freezer, and using a fork dip each ball into the chocolate coating all sides.
- Scrape off the fork against the side of the bowl before placing them back onto the parchment paper lined baking tray.
- Let the coconut balls harden, then serve or refrigerate. These are good for 4-5 days in the refrigerator or 1 month if frozen.
Coconut balls can be stored in an airtight container for 4-5 days, or up to 30 days in the freezer.
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Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 28mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 1g