No-Bake Coconut Cream Balls with Condensed Milk for Christmas

My mother-in-law’s no-bake coconut cream balls come together in minutes using sweetened condensed milk and shredded coconut, finished with a pretty chocolate drizzle. A favorite for holiday cookie trays and parties.

Platter of coconut balls covered with chocolate drizzles and coconut.

Why you’ll love this easy coconut balls recipe

This simple, no-bake recipe is a holiday classic that’s quick to prepare and always popular. It produces delicate, moist coconut centers that can be dipped or drizzled with chocolate for a beautiful presentation. Ideal for making ahead, gifting, or arranging on festive platters.

Only six main ingredients.
Quick to mix — most time is spent chilling.
Looks like snowy snowballs on a platter, perfect for holiday parties.
Flexible finish: fully dipped, lightly drizzled, or left plain.

Ingredients

2 cups powdered sugar
1 can sweetened condensed milk (about 300 ml / 14 oz)
2 teaspoons vanilla extract
3 cups fine or medium shredded coconut
8 ounces semi-sweet chocolate chips (about 1 1/4 cups)
2 1/4 teaspoons vegetable oil (to thin the chocolate)

Note: If you only want to drizzle chocolate rather than fully dip the balls, you can use less melted chocolate than the amount listed above.

No bake coconut balls batter in a bowl — Chill the coconut ball dough before shaping into balls.

Recipe yield and time

Yield: about 63 small coconut balls
Prep time: 20 minutes
Chill time: at least 1 hour
Total time: about 1 hour 20 minutes (including chilling)

Step-by-step instructions

Make the filling: In a large bowl, combine the powdered sugar, sweetened condensed milk, shredded coconut, and vanilla. Stir until the mixture is evenly moistened and holds together.
Chill the mixture: Cover the bowl and refrigerate for at least one hour. Chilling firms the mixture so it’s easy to roll.
Form the balls: Once chilled, scoop about 1 tablespoon of the mixture and roll it between your palms into a small ball. Place formed balls on a parchment- or wax-paper-lined tray. Chill the tray in the refrigerator or freezer until the balls are firm.

No bake coconut balls on a parchment paper lined cookie sheet — Chill the coconut balls before dipping in melted chocolate to make coating easier.

How to dip or drizzle with chocolate

Melt the chocolate: Place the chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is smooth and slightly thinned.
Dip the balls: Use a long toothpick or metal tester to pick up a chilled coconut ball, dip it into the melted chocolate, and lift it out allowing excess chocolate to drip back into the bowl. Place the dipped ball back on parchment to set.
Or drizzle: If you prefer a lighter finish, use a spoon or fork to drizzle melted chocolate over the chilled balls. Add an extra sprinkle of coconut immediately if desired so it sticks to the warm chocolate.

Coconut balls being dipped in a bowl of melted chocolate — If dipping isn’t your preference, a chocolate drizzle gives a pretty look and uses less chocolate.

Tips for best results

Use fine or medium shredded coconut; long flakes make rolling more difficult.
If the mixture is too soft to roll after chilling, stir in a bit more powdered sugar or extra coconut until it’s manageable.
Keep the coconut balls chilled until serving — they soften at room temperature.
For a thinner, smoother coating, use a dipping chocolate you prefer rather than straight chocolate chips, which can set with a thicker layer.
Immediately sprinkling additional coconut or white sprinkles after dipping creates an attractive finish.

Storage

Store finished coconut balls in an airtight container in the refrigerator for up to two weeks. They freeze well for up to two months — layer with parchment to prevent sticking. Thaw in the refrigerator before serving.

Nutrition (approximate per ball)

Frequently asked questions

Why are my coconut balls too soft to roll?
Chill the mixture longer. If it remains sticky, gradually add more powdered sugar or shredded coconut until it firms enough to shape.

Can I make them ahead of time?
Yes. They store well in the refrigerator for up to two weeks or in the freezer for up to two months, making them ideal for holiday prep.

Which coconut is best?
Fine or medium shredded coconut gives the best texture and makes rolling easier than larger flaked coconut.

Other popular holiday cookie ideas

These coconut balls are a festive favorite, and they pair well on dessert trays with other classics like rolled sugar cookies, easy frosting for decorating, church window cookies (chocolate marshmallow log), Christmas brownie cookies, chewy gingersnaps, meltaway chocolates, gingerbread cookies, and jam sandwich cookies.