Simple Chocolate Coconut Balls made with coconut cream, honey, coconut oil, desiccated coconut, and dark chocolate. No-bake, dairy-free, and quietly addictive.
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I didn’t set out to make Chocolate Coconut Balls the first time. Honestly, I was just standing in my kitchen, barefoot, staring into the fridge like it might magically solve my mood. You know that moment? When you’re not hungry exactly… just craving something.
It was one of those in-between days. Not a holiday, not a regular Tuesday either. Cold outside. Everything a little too loud online. I had coconut cream leftover from another recipe (that I still haven’t rewritten, by the way), a bar of dark chocolate I was saving for “later,” and a vague need for comfort that didn’t involve baking trays or timers.
So I mixed. I tasted. I doubted it for a second — like, is this really going to be good? And then… yeah. It was. Soft in the middle, cold and creamy, with that chocolate shell that cracks just a little when you bite in. That’s when I knew these Chocolate Coconut Balls weren’t just a one-time thing.
They became my “I’ll just have one” snack. Spoiler: it’s never one.
Why you’ll Love These Chocolate Coconut Balls?
Here’s my honest take — these Chocolate Coconut Balls are simple, but they don’t taste simple. And I don’t say that lightly. Sometimes five-ingredient recipes feel like they’re missing something. These don’t. At least, not to me.
The coconut filling is rich but not heavy. The dark chocolate keeps things grounded. And the fact that there’s no oven involved? That alone makes them feel like a win on busy days, tired days, or those days where motivation is… questionable.
Are they fancy? Maybe not. Are they reliable? Absolutely. And sometimes, that matters more.
Ingredient Notes
Before you start, let me just say — precision isn’t the star here. Close enough works.
- Coconut Cream: Thick matters. If you shake the can and hear sloshing, maybe grab another one.
- Honey: I usually melt it slightly because I’m impatient. Maple syrup works too, though the flavor shifts a bit.
- Coconut Oil: Just enough to help everything firm up. Too much and things get greasy. Ask me how I learned that.
- Desiccated Coconut: This gives structure. Fine shred is your friend.
- Dark Chocolate: I like 70%. Anything sweeter can tip the balance, but hey — taste is personal.
How to Make Chocolate Coconut Balls?
- Start by mixing the coconut cream, melted coconut oil, and honey in a bowl. It looks a little glossy, a little loose. Don’t panic. Once the coconut goes in, everything changes. Suddenly it’s thick. Sticky. Almost dough-like.
- Roll the mixture into balls. Some will be prettier than others. That’s fine. Perfection is overrated and also exhausting.
- Freeze them briefly. This step feels optional until you skip it once and regret everything during the chocolate-dipping phase.
- Melt the chocolate gently. Dip each ball. Let the excess drip. Set them down. Sprinkle coconut if you want that I meant to do this look.
- Into the fridge they go. And then you wait. Which is honestly the hardest part.
Storage Options
These Chocolate Coconut Balls keep well in the fridge for about a week. In theory. Mine rarely make it that long.
They also freeze beautifully. I actually prefer them straight from the freezer sometimes — firmer, colder, more truffle-like. But that might just be me.
Variations & Substitutions
Once you’ve made these once, your brain starts wandering.
- Swap honey for maple syrup if you want them fully vegan.
- Add a pinch of flaky salt on top — not necessary, but kind of magical.
- Roll them in cocoa powder instead of coconut for a different vibe.
- Drizzle with white chocolate if you’re feeling nostalgic or festive.
None of these are required. They’re just ideas. Follow your mood.
What to Serve With Chocolate Coconut Balls?
Coffee. Always coffee. These Chocolate Coconut Balls and a hot mug? That’s a quiet moment done right.
They’re also great on a dessert board, tucked next to cookies, or eaten straight from the fridge when no one’s watching. No judgment.
FAQ
Can I make these ahead of time?
Yes. And you probably should. They’re better chilled anyway.
Do they taste very coconut-forward?
Yes — but the chocolate keeps it balanced.
Why did mine fall apart?
Usually not chilled long enough. Or the mixture was a little warm. Happens.
Are they kid-friendly?
Definitely. Rolling the balls is basically a craft project with snacks.
If you make these Chocolate Coconut Balls, I hope they fit into your life the way they fit into mine — quietly, easily, without needing a big occasion. The kind of recipe you come back to when you don’t want to think too hard.
And if you eat one standing at the counter before they’re even fully set?
Same. Let me know how it goes — I genuinely want to hear.
Chocolate Coconut Balls
Ingredients
- 1/2 cup thick canned coconut cream
- 1 1/2 tablespoons honey melted
- 1 tablespoon coconut oil melted
- 1 cup desiccated coconut
- 100 g dark chocolate 70% cocoa, chopped
Instructions
Prepare the Coconut Mixture:
- In a large mixing bowl, combine the coconut cream, melted honey, and melted coconut oil. Stir until smooth and fully incorporated.
Add Coconut:
- Add the desiccated coconut to the bowl and mix thoroughly until a uniform, cohesive mixture forms.
Shape the Balls:
- Line a small tray or plate with parchment paper. Using a spoon or small scoop, portion the coconut mixture and shape into evenly sized balls using your hands.
Chill:
- Place the formed balls in the freezer for several minutes, until firm and well chilled. This step is essential to prevent the balls from breaking during coating.
Melt the Chocolate:
- Melt the dark chocolate using a double boiler or heat-safe bowl set over gently simmering water. Stir until smooth.
Coat the Coconut Balls:
- Dip each chilled coconut ball into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off before placing back onto the parchment-lined tray.
Set:
- Sprinkle with additional desiccated coconut if desired. Refrigerate until the chocolate coating is fully set and firm.
Notes
