These bite-sized delights are a dreamy fusion of creamy coconut filling wrapped in a rich chocolate shell. With no oven required, they’re perfect for hot days, quick cravings, or elegant gifting. The texture is velvety and smooth inside, with a satisfying snap of chocolate on the outside. Whether you’re hosting a party or sneaking a midnight snack, these coconut cream balls deliver pure joy in every bite.
Ingredients:
For the Coconut Filling:
- 8 oz (225 g) cream cheese, softened
- 1 tbsp unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 cup (80 g) shredded coconut (sweetened or unsweetened)
For the Chocolate Coating:
- 12 oz (340 g) dark or semi-sweet chocolate chips
- 1 tbsp coconut oil (optional, for smoother coating)
Optional Add-ins:
- ½ tsp vanilla extract
- ½ cup chopped nuts (almonds, pecans, or walnuts)
- Sprinkles or extra shredded coconut for garnish
Instructions:
1. Prepare the Coconut Mixture
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing until a thick, sticky dough forms.
- Fold in shredded coconut and vanilla extract (if using). The mixture should resemble a soft, moldable paste.
- If adding nuts, stir them in now for extra crunch.
2. Chill the Mixture
- Cover the bowl and refrigerate for 1 hour. This helps firm up the mixture, making it easier to shape.
3. Shape the Balls
- Lightly dust your hands with powdered sugar to prevent sticking.
- Scoop out teaspoon-sized portions and roll into balls. You should get around 24–30 balls depending on size.
- Place them on a parchment-lined tray and freeze for 1 hour to set.
4. Melt the Chocolate
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each until smooth.
- Alternatively, use a double boiler for more control and a glossy finish.
5. Dip and Coat
- Using a fork or dipping tool, dunk each frozen coconut ball into the melted chocolate.
- Let excess chocolate drip off, then place the coated ball back on the parchment paper.
- Garnish with sprinkles, shredded coconut, or crushed nuts while the chocolate is still wet.
6. Set and Serve
- Refrigerate the coated balls for 10–15 minutes until the chocolate hardens.
- Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to a week.
🌟 Tips & Variations:
- Almond Joy Style: Press a whole almond into the center of each ball before freezing.
- Citrus Twist: Add orange or lemon zest to the coconut mixture for a refreshing zing.
- White Chocolate Version: Swap dark chocolate for white chocolate for a sweeter, creamier shell.
- Vegan Option: Use dairy-free cream cheese, vegan butter, and plant-based chocolate chips.
💖 Why You’ll Love These:
- No baking required—perfect for warm weather or quick prep
- Creamy, coconut-rich center with a decadent chocolate shell
- Customizable with flavors, textures, and toppings
- Great for parties, gifting, or personal indulgence
Would you like a fruity version next—maybe with pineapple or mango? Or a festive twist for holidays? I’ve got plenty more coconut magic up my sleeve!