Coconut Cookie Balls with Chocolate Centers Recipe

Introduction

These Coconut Cookie Balls with Chocolate Centers are a delightful treat combining rich chocolate and sweet coconut. Soft, chewy, and perfectly indulgent, they make a wonderful homemade dessert or snack that’s sure to impress.

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 centers)
• 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 well 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 chocolate chip or small chocolate truffle in the center, then carefully fold the coconut mixture around it and roll into a ball, ensuring the chocolate is completely enclosed. Repeat with the rest of the mixture.
3. Step 3: Place the cookie balls on a parchment-lined baking sheet and refrigerate for 20 to 30 minutes to help them firm up.
4. Step 4: Melt the ½ cup of dark chocolate chips and coconut oil together in a microwave or over a double boiler until smooth.
5. Step 5: Drizzle the melted chocolate over the chilled cookie balls using a spoon or piping bag.
6. Step 6: Return the cookie balls to the refrigerator for another 10 to 15 minutes until the chocolate drizzle sets.
7. Step 7: Serve and enjoy your delicious coconut cookie balls with chocolate centers!

Tips & Variations

• For a nutty twist, add ¼ cup chopped toasted almonds or pecans to the coconut mixture.
• You can substitute dark chocolate with milk or white chocolate depending on your preference.
• Use mini chocolate truffles or your favorite filled chocolates for the centers to add a surprising flavor inside.

Storage

Store the coconut cookie balls in an airtight container in the refrigerator for up to one week. To reheat, let them sit at room temperature for 10 minutes before serving, or enjoy them cold for a firmer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie balls dairy-free?

Yes, you can use coconut condensed milk and dairy-free chocolate chips to make a dairy-free version of these cookie balls.

Do I need to use parchment paper for chilling?

Parchment paper helps prevent sticking and makes cleanup easier, but if you don’t have it, you can lightly grease the tray instead.

Coconut Cookie Balls with Chocolate Centers Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

These Coconut Cookie Balls with Chocolate Centers are a delightful no-bake treat combining the chewy sweetness of shredded coconut with rich dark chocolate. Perfectly coated and chilled to hold their shape, these bite-sized desserts are drizzled with melted chocolate for an elegant finish. Easy to make and sure to impress, they’re ideal for parties, snacks, or a quick indulgent treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 20 cookie balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

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 center)

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 becomes sticky enough to hold together.
2. Shape the Cookie Balls: Take about a tablespoon of the coconut mixture and flatten it slightly in your hand. Place a dark chocolate chip in the center, then carefully fold the coconut mixture around it, rolling it into a smooth ball. Make sure the chocolate is completely enclosed. Repeat with remaining mixture and chocolate chips.
3. Chill the Cookie Balls: Arrange the formed 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.
4. Drizzle with Chocolate: Melt the remaining ½ cup dark chocolate chips with 1 tablespoon coconut oil in a microwave or double boiler until smooth. Using a spoon or piping bag, drizzle the melted chocolate over the chilled cookie balls for decoration and extra chocolatey flavor.
5. Final Chill: Return the drizzled cookie balls to the refrigerator for another 10 to 15 minutes to allow the chocolate drizzle to fully set and harden.
6. Serve: Once the chocolate is set, the coconut cookie balls are ready to enjoy. Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

• Using sweetened shredded coconut ensures these cookie balls are nicely sweet; unsweetened coconut can be used but will alter the sweetness.
• For a dairy-free version, substitute sweetened condensed milk and heavy cream with coconut cream or other non-dairy alternatives.
• Ensure the chocolate chips used for the center are large enough to create a noticeable chocolate center or substitute with chocolate truffles or bonbons.
• Keep the cookie balls chilled until serving to maintain their shape and texture.
• These cookie balls can be stored in the refrigerator for up to a week or frozen for longer storage.

Keywords: coconut cookie balls, no bake dessert, chocolate coconut balls, easy coconut recipe, holiday treats