Chocolate Coconut Balls
User Reviews
5
Chocolate Coconut Balls
Description
This recipe utilizes shredded coconut mixed with powdered sugar and sweetened condensed milk to form a dense, moist dough. The dough is portioned into tablespoon-sized balls and chilled to firm up, facilitating coating. The chocolate coating is prepared by melting a combination of dark chocolate chips and chocolate bark with coconut oil, which helps smooth the chocolate and assists in coating hardening. Each coconut ball is dipped into the warm chocolate and allowed to set, creating a crisp shell around the chewy coconut center. Using two types of chocolate enhances flavor and melting quality. These balls offer a contrast of textures and a blend of sweet, tropical coconut and bittersweet chocolate.
They are stored in the refrigerator to maintain freshness and can be frozen for longer storage, thawing as desired. Variations include using different types of chocolate or garnishing with additional chocolate drizzles or coconut flakes.
Ingredients
- 4 cups coconut shredded
- 1 cup powdered sugar
- 14 ounces sweetened condensed milk (1 can)
- 4 teaspoons coconut oil divided and melted
- 8 ounces dark chocolate chips
- 8 ounces chocolate bark or chocolate melting wafers
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, add the coconut and powdered sugar and mix together thoroughly.
- Next, add the sweetened condensed milk and 2 teaspoons of the melted coconut oil and stir to combine well.
- Using a cookie scoop or spoon, scoop 1 tablespoon sized portions and gently roll them into smooth balls and place them on the prepared baking sheet .
- Once all the coconut balls are rolled, place the cookie sheet in the freezer for 30 minutes to allow them to set.
- In a microwave safe bowl, add the chocolate chips, chocolate bark, and the remaining 2 teaspoons coconut oil and microwave for 30 seconds. Stir and repeat for another 30 seconds, remove and stir again. Repeat one more 30-second interval then remove and stir until chocolate is completely melted. Be very careful not to overheat the chocolate or it will seize and be unusable.
- Dip each coconut truffle into the melted chocolate with a fork. Hold it over the bowl and allow any excess chocolate to drip back into the bowl.
- Place the truffle back on lined baking sheet and continue dipping the remaining truffles.
- Place the sheet back into the refrigerator and allow them to chill for at least 15 minutes until the chocolate has set completely.
Notes
- Store the coconut balls in an airtight container in the refrigerator for up to five days to maintain freshness.
- They freeze well for up to two months; thaw in the refrigerator or serve slightly frozen for a firmer texture.
- Desiccated coconut or pulsed shredded coconut can be used to alter the texture of the filling.
- Coconut oil aids in binding the mixture and gives the chocolate coating a smooth finish.
- Use your preferred dark chocolate or substitute milk or white chocolate for different flavor profiles.
- Optional garnishes include drizzles of extra melted chocolate, shredded coconut, sea salt, or sprinkles for visual appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1coconut ball | |
| Calories | 285kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 40mg | 2% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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