Chocolate Coconut Balls
Chocolate Coconut Balls are decadent homemade chocolates you can make in the microwave in minutes with just 6 ingredients. Great recipe for your holiday treat platter that everyone will love.
There’s so much to love about these little coconut chocolate balls: The sweet coconut filling coated with rich dark chocolate, they're ridiculously easy to make, and they look like you spent a lot of time fussing over them.
They also make great gifts, so go ahead and make a double batch -- some for them, some for you!
YOU’RE GOING TO LOVE THESE
- Decadent dark chocolate bon bons with sweet coconut filling
- Fast and easy homemade candy recipe you can make in minutes with 6 simple ingredients
- Pretty sweet treat for the holiday season, Valentine’s Day, Easter, or any time of the year
- The perfect mini dessert — everyone will have room for one (or two!)
This decadent treat comes together with 6 simple ingredients you can find in any grocery store.
Sweetened Coconut. Sweetened coconut flakes keep these little coconut balls nice and moist and sweet — and helps hold them together.
White chocolate chips. For best results, use a premium brand of white chocolate. I tried these with a national brand we all know and love, but it melted into a thick and pasty clump. Ghirardelli white chocolate chips melted perfectly.
Butter. Butter adds rich flavor and soft texture to the coconut centers.
Heavy whipping cream. Cream helps the white chocolate melt smoothly and makes the centers luscious and decadent.
Dark chocolate chips. Chocolate and coconut are a match made in heaven. And since the coconut and the white chocolate are both on the sweeter side, dark chocolate keeps it from being too sweet.
Shortening. Melting chocolate with shortening makes it smooth and easy to work with. And when the chocolate firms, it won't melt in your hands.
If you prefer to use coconut oil in the chocolate coating, know that the chocolate coating will get soft at room temperature, and you might get some chocolate on your fingers.
Melt the white chocolate, cream, and butter together in the microwave for 30 seconds. Stir. Heat in 10-second increments until the chocolate has completely melted and is smooth and creamy.
Add the coconut and stir until it is completely combined.
Chill the coconut mixture in the refrigerator for about an hour or until firm enough to shape into balls. If the mixture becomes too cold and too firm, just let it sit at room temperature until it is soft enough to work with it.
Using a small cookie scoop or a ½ tablespoon measuring spoon, scoop the mixture into 1-inch balls.
Roll the ball around in your hand to make it nice and round.
You should end up with about 12 coconut balls.
Place the balls on a parchment lined sheet pan or plate. The parchment keeps them from sticking.
Set them in the refrigerator for about an hour or until they are firm. You can also speed up this process by placing them in the freezer.
Place the dark chocolate and shortening in a microwave-safe bowl that has plenty of room to dunk the coconut candy balls.
Melt the dark chocolate and shortening in the microwave for 30 seconds. Stir. Heat in 10-second increments until the chocolate and shortening are smooth.
Drop the balls into the chocolate mixture, one, two, or three at a time. Place them on a wire rack. I like to use two spoons to do this.
Place 2 tablespoons of white chocolate and ¼ teaspoon of shortening in a small bowl and heat in the microwave for 15 seconds. Stir. Heat in 10-second increments until it is completely melted and smooth.
Use a spoon to drizzle the white chocolate over the chocolate coconut balls.
Once the white chocolate has dripped off of the coconut balls, carefully transfer them back to the plate or baking sheet lined with wax paper or parchment paper. I like to use 2 forks to do this.
Place them in the refrigerator to set.
Store chocolate coconut balls tightly covered in an airtight container in the refrigerator.
• Use premium white chocolate when making these coconut balls for a smooth, creamy coconut filling.
• A ½ tablespoon measuring spoon is the perfect size for creating bite-sized coconut balls.
• To avoid getting puddles of chocolate around the base of your chocolate coconut balls, place them on a wire rack after dipping and drizzling them in chocolate. Once the excess chocolate has dripped off, carefully transfer the balls onto waxed or parchment paper.
Why do you add shortening to melted chocolate?
Adding shortening to chocolate when melting for dipping candy and other treats makes the chocolate smoother and easier to work with. If you melt chocolate without any shortening, the chocolate will be very thick and you may need to reheat it several times while you’re dipping your candy.
How do you dip candy in chocolate?
I prefer to use two spoons to drop and then gather up the coconut balls to transfer onto a wire rack. After the chocolate has dripped off, I then use two forks to pick up the balls and transfer them to waxed or parchment paper. This will avoid chocolate pooling around the base of the candy.
What if I have chocolate left over? What else is good dipped in chocolate?
Honestly, what isn’t good dipped in chocolate? Ha! If you have the good fortune of having some left over melted chocolate, there are tons of things you can dip into chocolate, such as:
Bananas — bananas are really good dipped in chocolate and then frozen!
Chocolate Coconut Balls
- ½ cup white chocolate chips
- 2 tablespoons heavy whipping cream
- 1 tablespoon butter
- ¾ cup sweetened coconut
Dark Chocolate Coating and White Chocolate Drizzle
- 1 cup dark chocolate chips
- 2 teaspoons shortening
- 2 tablespoons white chocolate chips
- ¼ teaspoon shortening
- Melt the white chocolate, cream, and butter together in the microwave for 30 seconds. Stir. Heat in 10-second increments until the white chocolate has completely melted and is smooth and creamy.
- Stir in the coconut until the mixture is completely combined.
- Chill the coconut mixture in the refrigerator until it is firm enough to shape into balls, at least one hour.
- Using a ½ tablespoon or small cookie scoop, scoop the mixture into coconut balls. Roll each ball around between your hands to make them nice and round. This recipe makes about 12 coconut balls.
- Place the balls on a parchment lined baking sheet. Set them in the refrigerator for about an hour or until the coconut balls are firm.
- Place the dark chocolate and shortening in a bowl that has a big enough opening for dunking the coconut balls. Melt the dark chocolate and shortening in the microwave for 30 seconds. Stir. Heat in 10-second increments until the chocolate and shortening are smooth.
- Drop the balls into the chocolate, one, two, or three at a time. Place them on a wire rack.
- Place 2 tablespoons white chocolate and ¼ teaspoon shortening in a small bowl and heat in the microwave for 15 seconds. Stir. Heat in 10-second increments until it is completely melted and smooth.
- Use a spoon to drizzle the white chocolate over the chocolate coconut balls.
- Once the white chocolate has dripped off of the coconut balls, carefully transfer them to a plate or baking sheet lined with waxed paper or parchment paper and place them in the refrigerator to set.
- Store chocolate coconut balls tightly covered in the refrigerator.