My mother-in-law’s no-bake coconut balls come together in minutes with sweetened condensed milk and coconut, then get a pretty chocolate drizzle. A family-favourite Christmas treat!
Why you’ll love these easy coconut balls
This holiday recipe came from my mother-in-law’s recipe file and is one of our family favourites. Here are a few reasons I think you’ll love it too!
- This no-bake Christmas cookie needs just 6 ingredients!
- Apart from chilling time, these coconut balls take just minutes to mix.
- Arranged on a platter, these look like little snowballs, which makes them perfect for holiday parties.
- You can dress up the chocolate coating however you like. Cover the balls completely, drizzle them, or leave them plain. However you do it, they’re all delicious!
You only need 6 ingredients for this no-bake cookie.
(A printable recipe card is at the bottom of this post for your convenience.)
- Powdered sugar: Sweetens the filling and helps it firm up enough to roll.
- Sweetened condensed milk: This is the secret to the creamy, moist centre. Use sweetened condensed milk, not evaporated milk.
- Vanilla: A splash brings out the coconut flavour.
- Coconut: Fine or medium shredded coconut works best, since it holds together nicely when rolled.
- Semi-sweet chocolate chips: For dipping or drizzling over the top.
- Vegetable oil: A little, melted with the chocolate, keeps it smooth and easy to drizzle.
**Note: This amount of chocolate chips will dip quite a few coconut balls. If you only want to drizzle chocolate on top, you won’t need this much.
Step-by-step instructions for easy coconut balls
1. Mix the filling. In a large bowl, stir together the powdered sugar, condensed milk, coconut and vanilla until well combined.
2. Chill it. Cover the bowl and refrigerate for about an hour. The mixture is too soft to roll until it firms up.
3. Roll into balls. Scoop out small spoonfuls, roll them between your palms and set them on a lined pan. Chill again so they’re firm enough for the chocolate.
How to Dip Coconut Balls in Chocolate
4. Microwave the chocolate chips and oil together, then dip the balls or simply drizzle chocolate over the tops. If you like, sprinkle on a little extra coconut right away.
- Chocolate chips aren’t the best choice for dipping. They left too thick a coating on my coconut balls. If you want fully chocolate-coated balls, use your favourite dipping chocolate instead.
- Drizzling works well with this melted chocolate and looks lovely. Keep the balls chilled until serving, though, because they soften quickly at room temperature.
- Sprinkle on coconut right after dipping for a pretty topping. White sprinkles would look lovely too.
How to Store Chocolate-Dipped No-Bake Coconut Balls
Store the balls in an airtight container in the fridge or freezer until serving. They keep up to 2 weeks in the fridge and up to 2 months in the freezer.
Frequently Asked Questions
Why are my coconut balls too soft to roll?
Chill the mixture a little longer. If it’s still sticky, stir in a bit more powdered sugar or coconut until it’s easy to handle.
Can I make coconut balls ahead of time?
Absolutely! They keep up to 2 weeks in the fridge and up to 2 months in the freezer, which makes them ideal for holiday platters.
What kind of coconut should I use?
Fine or medium shredded works best. Long flakes make the balls harder to roll and shape.
More Popular Christmas Cookie Recipes
Though these coconut balls work for any occasion, they’re especially popular at Christmas. Here are a few more favourite Christmas cookie recipes:
- This rolled sugar cookie recipe is the best I’ve ever used! No chilling, no spreading, and so delicious.
- Sugar cookies need frosting, and this easy frosting recipe is my favourite.
- Church window cookies are an old-fashioned favourite. They’re no-bake too, and sometimes called chocolate marshmallow logs.
- Christmas brownie cookies can be transformed into adorable Rudolph cookies!
- Get my Christmas Cookie Recipes e-book!
- Soft and chewy gingersnaps are always a holiday hit.
- Meltaway chocolates are a fun tradition to make and give as gifts.
- These easy gingerbread cookies are sturdy enough for royal icing or for hanging on the tree as ornaments.
- Jam sandwich cookies are a two-ingredient shortcut made with refrigerated sugar cookie dough, with jam hearts and stars peeking through.
Chocolate Covered Coconut Balls Recipe
With just a few ingredients and a few minutes of mixing, these no-bake coconut balls are a perfect holiday treat. Sweet and moist inside, coated in coconut and topped with chocolate, they’re sure to be a hit!
Ingredients
Method
- Combine the powdered sugar, sweetened condensed milk, coconut and vanilla in a large mixing bowl until completely blended.
- Cover the bowl with plastic wrap and chill for at least an hour before shaping.
- When the filling is chilled and firm enough to handle, roll about 1 tablespoon at a time between your palms into small balls. Set them on a parchment or wax paper lined pan and chill in the fridge or freezer.
- Place the chocolate chips and oil in a microwave-safe bowl. Heat in 20-second bursts, stirring after each, until melted and smooth.
- Using a long toothpick or metal cake tester, dip the chilled balls into the melted chocolate and set them on a parchment-lined pan.
- To drizzle, use a spoon or fork to flick melted chocolate over the tops.
