Coconut Cookie Balls with Chocolate Centers Recipe

Introduction

Coconut Cookie Balls with Chocolate Centers are a delightful treat that combines chewy coconut with rich, melty chocolate. These bite-sized sweets are perfect for parties or anytime you crave a tasty, no-bake dessert.

Ingredients

• 3 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 cup dark chocolate chips (for filling)
• 2 tablespoons heavy cream
• ½ cup dark chocolate chips (for drizzle)
• 1 tablespoon coconut oil

Instructions

1. Step 1: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until the coconut is fully coated and the mixture starts to stick together.
2. Step 2: Take about a tablespoon of the coconut mixture and flatten it slightly in your hand. Place a dark chocolate chip (or a small chocolate truffle) in the center, then carefully fold the coconut mixture around it and roll into a ball, making sure the chocolate is fully enclosed. Repeat with the remaining mixture and chocolate.
3. Step 3: Place the coconut cookie balls on a parchment-lined baking sheet and refrigerate for 20 to 30 minutes to firm up.
4. Step 4: Melt ½ cup dark chocolate chips with the coconut oil in the microwave or over a double boiler, stirring until smooth. Drizzle the melted chocolate over the chilled cookie balls using a spoon or piping bag.
5. Step 5: Return the cookie balls to the refrigerator for another 10 to 15 minutes to set the chocolate drizzle.
6. Step 6: Once set, the coconut cookie balls are ready to serve and enjoy.

Tips & Variations

• For a different texture, toast the shredded coconut lightly before mixing.
• Use your favorite type of chocolate for filling and drizzle, such as milk or white chocolate.
• Try adding a pinch of cinnamon or almond extract for extra flavor.
• For a vegan option, substitute sweetened condensed coconut milk and use vegan chocolate chips.

Storage

Store the coconut cookie balls in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving to soften the chocolate slightly. You can also freeze them for up to a month; just thaw in the fridge before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie balls without sweetened condensed milk?

Sweetened condensed milk helps bind the coconut and adds sweetness. If you’d like a substitute, try thickened cream with powdered sugar or a vegan condensed milk alternative, but the texture may vary.

Can I use other types of chocolate for the center?

Yes, you can use small truffles, chocolate chunks, or any chocolate candy that fits inside the coconut mixture. Adjust the size so that the balls can fully enclose the chocolate.

Coconut Cookie Balls with Chocolate Centers Recipe

Print Recipe

★★★★★

5 from 133 reviews

Delight in these indulgent Coconut Cookie Balls with luscious chocolate centers. Made with sweetened shredded coconut and creamy condensed milk, each bite reveals a rich dark chocolate surprise, finished with a silky chocolate drizzle. Perfect for a no-bake treat that’s easy to prepare and wonderfully satisfying.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 20–25 cookie balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Coconut Cookie Balls

• 3 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 cup dark chocolate chips (for the centers, can use chocolate truffles or bonbons)

Chocolate Drizzle

• ½ cup dark chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly until the coconut is fully coated and the mixture starts to stick together, creating a moldable dough.
2. Shape the Cookie Balls: Take about a tablespoon of the coconut mixture and flatten it slightly in your hand. Place one chocolate chip or a small chocolate truffle in the center. Carefully fold the coconut mixture around the chocolate to enclose it completely, then roll it between your palms to form a smooth ball. Repeat with the remaining mixture and chocolate pieces.
3. Chill the Cookie Balls: Arrange the shaped cookie balls on a parchment-lined baking sheet. Place them in the refrigerator for 20 to 30 minutes to firm up and hold their shape effectively.
4. Drizzle with Chocolate: Melt ½ cup of dark chocolate chips along with the coconut oil using a microwave or double boiler until smooth. Using a spoon or small piping bag, drizzle the melted chocolate over the chilled coconut balls to add a decadent chocolate coating.
5. Final Chill: Return the drizzled cookie balls to the refrigerator for another 10 to 15 minutes to allow the chocolate drizzle to set properly.
6. Serve: Once the chocolate is firm, the coconut cookie balls are ready to enjoy. Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

• You can substitute the chocolate centers with small chocolate truffles or bonbons for added richness.
• Ensure the coconut mixture is sticky enough to hold its shape; if too dry, add a bit more condensed milk.
• Use high-quality dark chocolate for the best flavor in both centers and drizzle.
• These treats are best served chilled and can be stored in the fridge for up to a week.
• For a different texture, try lightly toasting the shredded coconut before mixing, but avoid over-toasting.

Keywords: coconut cookie balls, no-bake coconut cookies, chocolate center cookies, easy dessert, sweet coconut treats