No-Bake Coconut Bliss Balls Recipe

With just a few ingredients and minutes of hands-on time, this easy no-bake coconut balls recipe makes a perfect holiday treat. Sweet, moist centers coated with coconut flakes and finished with chocolate create a crowd-pleasing bite that’s ideal for parties or gifting.

Platter of coconut balls covered with chocolate drizzles and coconut.

Why you’ll love this easy coconut balls recipe

This recipe comes from a family collection and has become a holiday favorite. It’s simple to make, adaptable, and visually appealing on a festive platter. Here are some reasons to try it:

Only six main ingredients are required.
Aside from chill time, preparation takes only minutes.
The round, white coconut balls resemble snowballs and make an attractive dessert platter for holiday gatherings.
You can customize the chocolate finish: fully dipped, drizzled, or left plain—each option tastes great.

Ingredients

(Printable recipe details are summarized below.)

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

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

Step-by-step instructions

In a large mixing bowl, combine the powdered sugar, sweetened condensed milk, shredded coconut, and vanilla. Mix until fully combined and a moist dough forms.
Cover the bowl and chill the mixture for at least 1 hour. Chilling firms the dough and makes it easier to shape.
When chilled and firm, scoop about 1 tablespoon of dough and roll between your palms to form small balls. Arrange them on a parchment- or wax-paper–lined baking sheet. Return the tray to the refrigerator or place it in the freezer briefly to firm the balls before coating.

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

How to dip or drizzle chocolate

Place chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between bursts, until the chocolate is melted and smooth.
To fully coat: use a long toothpick or a metal cake tester, insert into a chilled coconut ball, dip it into the melted chocolate, allow excess to drip off, and set the coated ball on parchment paper to set.
To drizzle: use a spoon or fork to drizzle melted chocolate over chilled coconut balls for a lighter, prettier finish.

Coconut balls no bake recipe being dipped in a bowl of melted chocolate — If dipping in chocolate isn’t your preference, a drizzle looks lovely and uses less chocolate.

Tips for best results

Chocolate chips alone can produce a thick, slightly grainy coating when melted. Adding a small amount of neutral oil (as listed) helps create a smoother dipping chocolate. If you prefer, use a dipping chocolate recipe you like best.
Keep the coconut balls chilled until serving; they soften at room temperature.
Sprinkle additional shredded coconut or white sprinkles onto each ball immediately after dipping while the chocolate is wet for a decorative finish.
For bite-size treats, use a smaller scoop. For gifting, pack in small boxes layered with parchment.

a platter of no bake coconut balls with chocolate — Coconut balls make a pretty presentation for holiday party platters.

Storage

Store finished coconut balls in an airtight container in the refrigerator or freezer. Refrigerated, they keep up to 2 weeks; frozen, they keep up to 2 months. Thaw in the refrigerator before serving if frozen.

Variations and serving ideas

This no-bake recipe is flexible. Try adding a dusting of cocoa powder for a mocha note, dipping in white chocolate for a sweeter finish, or folding in finely chopped nuts for texture. Serve on a festive platter, in cellophane bags as gifts, or alongside other holiday cookies for a mixed dessert tray.

Popular holiday cookie ideas (for inspiration)

If you enjoy making seasonal treats, consider these classic ideas—listed as inspiration without links:

Rolled sugar cookies (no-chill, no-spread variety)
Easy frosting for decorated sugar cookies
Church window (cathedral window) cookies or no-bake chocolate marshmallow logs
Brownie mix cookies—fun to decorate as reindeer or festive shapes
Soft, chewy gingersnaps for a spiced alternative
Meltaway chocolates for small, giftable confections

Chocolate Covered Coconut Balls — Recipe Summary

Yield: about 63 small coconut balls

Prep time: 20 minutes (plus 1 hour chilling)

Total time: about 1 hour 20 minutes

Ingredients

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

Instructions

Mix powdered sugar, sweetened condensed milk, shredded coconut, and vanilla until combined.
Cover and chill at least 1 hour.
Roll the chilled mixture into 1-tablespoon balls and chill on a lined tray.
Melt chocolate chips with oil in 20-second microwave intervals, stirring until smooth.
Dip chilled balls into melted chocolate or drizzle chocolate over them, then let set on parchment.

Nutrition (per serving)

Yield: 63 servings • Serving size: 1 coconut ball

Calories: 53 • Total Fat: 2 g • Saturated Fat: 2 g • Trans Fat: 0 g • Unsaturated Fat: 1 g • Cholesterol: 0 mg • Sodium: 13 mg • Carbohydrates: 8 g • Fiber: 1 g • Sugar: 7 g • Protein: 0 g

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