No-Bake Coconut Cream Balls: The Ultimate Easy Dessert Recipe
Looking for a sweet treat that’s quick, easy, and doesn’t require an oven? These No-Bake Coconut Cream Balls are a dream come true. With just a few pantry ingredients, you can create a rich, chewy, chocolate-coated delight that’s perfect for holidays, parties, or a quick dessert fix.
Whether you’re making them for a crowd or keeping them all to yourself, these coconut balls deliver big flavor with minimal effort. Ready in minutes and gone even faster!
Why You’ll Love This Recipe
- No baking required: No need to heat up the oven.
- Perfect texture: Soft and chewy inside, with a rich chocolate shell.
- Customizable: Use dark, semi-sweet, or white chocolate — your call.
- Crowd favorite: Great for gifting, parties, or a simple indulgence.
- Great for kids: Fun to make and eat!
Ingredients You’ll Need
Gather these simple yet delicious ingredients before getting started:
- 2 ½ cups shredded sweetened coconut
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup powdered sugar
- 12 oz semi-sweet or white chocolate chips
- 1 tbsp coconut oil or shortening (optional – makes the chocolate smoother)
Step-by-Step Instructions
1. Make the Coconut Mixture
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, salt, and powdered sugar.
Use a spoon or your hands to mix until it forms a thick, sticky dough. It should hold together well — not too dry, not too wet.
Pro Tip: If the mixture is too soft to shape, refrigerate it for 10–15 minutes before rolling.
2. Shape the Balls
Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls using your hands.
Place each ball on a parchment-lined baking sheet.
Once all balls are shaped, refrigerate for 30–45 minutes until firm. This step is important so the chocolate coating sets properly.
3. Melt the Chocolate
Add your chocolate chips and coconut oil (if using) into a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
You can also use a double boiler if you prefer to avoid the microwave.
4. Dip the Balls
Using a fork or toothpick, dip each chilled coconut ball into the melted chocolate, making sure it’s fully coated.
Let excess chocolate drip off, then return the ball to the parchment paper.
Repeat until all the balls are coated. Optionally, sprinkle extra shredded coconut or drizzle with a different type of chocolate for decoration.
5. Let the Chocolate Set
Allow the chocolate to harden at room temperature, or place the tray in the fridge for about 15 minutes to speed things up.
Once set, your coconut cream balls are ready to enjoy!
Storage Tips
Store your coconut cream balls in an airtight container in the refrigerator. They’ll stay fresh for up to 7 days.
For longer storage, freeze them for up to 2 months. Just thaw in the fridge for a few hours before serving.
Recipe Tips & Variations
- Add almonds inside for a homemade Almond Joy-style treat. Amish Peanut Butter Cream Pie
- Switch the coating: Try milk chocolate, dark chocolate, or even ruby chocolate for a twist.
- Flavor boost: Add a drop of almond or coconut extract to the dough for an extra punch.
- Holiday version: Use colored sprinkles or crushed peppermint on top for seasonal flair.
Nutrition Information (Approx. per ball)
- Calories: 140
- Fat: 8g
- Carbohydrates: 16g
- Sugar: 13g
- Protein: 1g
Final Thoughts
These No-Bake Coconut Cream Balls are everything a dessert should be — easy, quick, and utterly delicious. With their creamy coconut center and rich chocolate shell, they’re impossible to resist.
Perfect for gifting, entertaining, or enjoying solo with a hot cup of coffee. Try them today, and you’ll see why they’re a hit with everyone who takes a bite.