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Chocolate Coconut Balls

Chocolate coconut balls are bite-size coconut candies dipped in a smooth semisweet chocolate coating. Chill the rolled centers until firm, then refrigerate the dipped treats until the chocolate sets.
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Prep Time 20 minutes
Cook Time 2 minutes
Chilling 50 minutes
Total Time 1 hour 12 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

coconut centers
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 3 cups coconut sweetened, shredded
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 0.25 tsp salt kosher
chocolate coating
  • 8 oz chocolate chips semisweet
  • 1 tsp coconut oil

Equipment

  • 1 baking sheet
  • 1 microwave

Method
 

Make the coconut centers
  1. In a large bowl, beat the softened butter and powdered sugar until well combined.
  2. Mix in the coconut, vanilla, milk, and salt until the mixture holds together when pressed.
  3. Roll the mixture into 24 balls.
  4. Arrange the balls on a parchment-lined baking sheet and refrigerate for 30 minutes, until firm.
Make the chocolate coating
  1. In a microwave-safe bowl, combine the chocolate chips and coconut oil.
  2. Microwave in 20-second intervals, stirring between each, until smooth.
  3. Dip each chilled ball in the melted chocolate.
  4. Let the excess drip back into the bowl, and return the ball to the baking sheet.
  5. Refrigerate for 15 to 20 minutes, until the coating is set.

Notes

For neat dipping, make sure the coconut centers are firm before coating. Store covered in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free version, use plant-based butter and milk, and dairy-free semisweet chocolate chips.