No-Bake Coconut Cream Balls Recipe

Introduction

No-bake coconut cream balls are a delightful and easy-to-make treat perfect for any occasion. With a creamy coconut filling coated in rich chocolate, they satisfy sweet cravings without any baking. These bite-sized delights are great for parties, holidays, or a simple snack.

Ingredients

• 2 cups shredded coconut (sweetened or unsweetened)
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1/4 cup butter (softened)
• 1 cup melting chocolate chips (white or dark)

Instructions

1. Step 1: In a mixing bowl, combine the softened cream cheese, softened butter, and powdered sugar. Mix until smooth and creamy.
2. Step 2: Stir in the shredded coconut until fully incorporated into the creamy mixture.
3. Step 3: Roll the coconut mixture into small balls about 1 tablespoon each. Place the balls on a parchment-lined tray.
4. Step 4: Refrigerate the coconut balls for 30 minutes to 1 hour to firm up.
5. Step 5: Melt the chocolate chips in the microwave or using a double boiler until smooth.
6. Step 6: Dip each chilled coconut ball into the melted chocolate, coating completely, then place back on the parchment-lined tray.
7. Step 7: Refrigerate the chocolate-covered coconut balls for another 30 minutes to 1 hour to allow the chocolate to set.
8. Step 8: Serve as is or decorate with extra shredded coconut or a chocolate drizzle if desired. Enjoy!

Tips & Variations

• Use sweetened shredded coconut for a sweeter treat or unsweetened for a tidier, less sweet version.
• Substitute cream cheese with mascarpone for a richer flavor.
• Try dipping the balls in dark, milk, or white chocolate to vary tastes.
• Add a splash of vanilla extract or a pinch of salt in the cream mixture to enhance flavor complexity.
• For a festive touch, roll the balls in toasted coconut before chilling the chocolate coating.

Storage

Store the coconut cream balls in an airtight container in the refrigerator. They will keep well for up to one week. For longer storage, freeze them for up to one month and thaw in the refrigerator before serving. Reheat is not necessary; serve chilled for best texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut is much more moist and may alter the texture of the mixture, making it too wet to form balls easily. It’s best to use shredded coconut for this recipe.

Do these coconut cream balls need to be refrigerated?

Yes, refrigeration is essential both before and after coating with chocolate to help the balls firm up and the chocolate to set properly.

No-Bake Coconut Cream Balls Recipe

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★★★★★

4.4 from 137 reviews

These No-Bake Coconut Cream Balls are a deliciously simple and creamy treat perfect for any occasion. Combining the rich flavors of cream cheese and shredded coconut, coated in a luscious layer of melted chocolate, these bite-sized delights are easy to make without any baking required.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 30 minutes
• Yield: 20–24 coconut cream balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Coconut Cream Balls

• 2 cups shredded coconut (sweetened or unsweetened)
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1/4 cup butter (softened)

Chocolate Coating

• 1 cup melting chocolate chips (white or dark)

Instructions

1. Prepare the Coconut Cream Mixture: In a mixing bowl, combine the softened cream cheese, softened butter, and powdered sugar. Mix them together until the mixture is smooth and well incorporated. Then, stir in the shredded coconut thoroughly to form a cohesive mixture.
2. Shape the Coconut Balls: Using about 1 tablespoon of the coconut mixture per ball, roll the mixture between your hands to form small, round balls. Place each ball onto a tray lined with parchment paper to prevent sticking.
3. Chill the Coconut Balls: Refrigerate the formed coconut balls for 30 minutes to 1 hour. This step helps them firm up, making them easier to dip in chocolate.
4. Melt the Chocolate: Melt the chocolate chips either in the microwave in short bursts, stirring frequently to avoid burning, or using a double boiler on the stovetop until smooth.
5. Coat the Coconut Balls: Dip each chilled coconut ball into the melted chocolate to evenly coat them. Return the chocolate-coated balls to the parchment-lined tray.
6. Chill Again to Set the Chocolate: Place the coated balls back in the refrigerator for another 30 minutes to 1 hour to allow the chocolate to harden and set completely.
7. Serve and Enjoy: Once chocolate is set, serve the coconut cream balls as a delightful treat. Optionally, decorate with additional shredded coconut or drizzle with extra melted chocolate for an elegant touch.

Notes

• You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
• For a dairy-free or vegan version, substitute cream cheese and butter with plant-based alternatives.
• If you prefer, you can roll the balls in extra shredded coconut before chilling for added texture.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• Ensure the cream cheese and butter are softened before mixing to achieve a smooth mixture.

Keywords: No-Bake, Coconut Cream Balls, Easy Dessert, Chocolate Coated, Cream Cheese, Coconut Treat