Description
No Bake Coconut Cream Balls are a delicious and easy-to-make dessert perfect for coconut and chocolate lovers. This recipe features a creamy coconut filling encased in a smooth chocolate coating. With just a few simple ingredients, you can whip up these bite-sized treats without needing to turn on the oven. Ideal for parties, holiday gatherings, or everyday snacking, these no-bake delights are sure to be a hit with both kids and adults alike.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 tablespoon butter, softened
- 4 cups powdered sugar
- 1 cup shredded coconut
- 1 12 oz bag melting chocolate chips
Instructions
- Prepare Your Workspace:
Line a baking sheet with parchment paper and set aside. - Make the Coconut Cream Mixture:
In a mixing bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition to prevent clumping. Stir in shredded coconut until fully incorporated. Refrigerate the mixture for 1 hour to allow it to firm up. - Shape the Coconut Cream Balls:
Dust your hands with powdered sugar to prevent sticking. Roll small portions of the coconut mixture into 1-inch balls and place them on the prepared baking sheet. Once all the balls are shaped, freeze them for 1 hour to help them hold their shape during coating. - Prepare the Chocolate Coating:
Melt the chocolate chips according to the package instructions. If using a microwave, heat the chocolate in 20-second intervals, stirring in between to avoid burning. Alternatively, use a double boiler to gently melt the chocolate. - Dip the Coconut Balls in Chocolate:
Using a fork, dip each frozen coconut ball into the melted chocolate, making sure to coat it evenly. Let the excess chocolate drip off before placing the coated ball back onto the parchment-lined baking sheet. - Set the Chocolate:
Place the chocolate-coated balls in the refrigerator for 5-10 minutes to allow the chocolate to fully set. - Serve and Store:
Serve immediately or store the coconut balls in an airtight container in the refrigerator for up to a week. If making a large batch, you can freeze them for up to 2-3 months.
Notes
- For a dairy-free or vegan version, substitute regular cream cheese with a plant-based option, use coconut oil in place of butter, and opt for vegan chocolate chips.
- Customization options include adding a few drops of vanilla or almond extract to the coconut mixture for extra flavor. You can also top the balls with shredded coconut or crushed nuts after dipping them in chocolate for added texture and visual appeal.
- If you prefer less sweetness, try using dark chocolate with a high cocoa content for the coating.
- Storage tip: If stacking the balls, place parchment paper between the layers to prevent the chocolate from sticking together.