When I made these No Bake Chocolate Coconut Balls, the kitchen smelled sweet and chocolatey.
They came together in minutes—soft, rich, and coated in shredded coconut that made them look so pretty.
I remember chilling them in the fridge and sneaking one before they were even ready.
These treats are simple, creamy, and full of chocolate flavor.
They’re perfect for snacks, holidays, or anytime you want something sweet without baking.
Let’s roll them up together—you’ll love how easy and delicious they are.
Why You’ll Love This Recipe
- No Baking Required: Skip the oven completely. Just mix, roll, and chill.
- Ready Fast: From start to finish in under an hour, with only 15 minutes of actual work.
- Kid-Friendly: Simple enough for little helpers to join in the fun.
- Make-Ahead Perfect: These balls keep well in the fridge for up to two weeks.
- Crowd Favorite: Rich chocolate flavor meets sweet coconut in every bite.
What You Need to Know Before You Start
Prep Time & Cook Time: Prep Time: 15 minutes Chill Time: 30-45 minutes Total Time: About 1 hour
Servings: This recipe makes about 24 chocolate coconut balls. Perfect for sharing at parties or keeping as your secret stash.
Difficulty: Super easy. If you can stir and roll, you can make these.
Required Kitchen Tools
- Medium mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Small cookie scoop or tablespoon
- Baking sheet or large plate
- Parchment paper or wax paper
- Refrigerator
Ingredients for No Bake Chocolate Coconut Balls
These simple ingredients come together to create something truly special. The chocolate chips melt into creamy perfection, while the coconut adds texture and tropical sweetness. Here’s everything you need:
- Chocolate Chips: Use semi-sweet or dark chocolate chips for the best flavor (about 2 cups).
- Sweetened Condensed Milk: This adds sweetness and helps bind everything together (1 can, 14 ounces).
- Dried Coconut: Sweetened shredded coconut gives texture and flavor (2 cups, plus extra for rolling).
- Graham Cracker Crumbs: These create structure and a subtle honey flavor (1 cup).
- Butter: Just 2 tablespoons of melted butter for richness.
- Vanilla Extract: One teaspoon adds depth and warmth to the chocolate.
Variations for Chocolate Coconut Balls
- Add Nuts: Mix in chopped pecans, almonds, or walnuts for extra crunch.
- Use White Chocolate: Swap regular chocolate chips for white chocolate for a sweeter twist.
- Roll in Cocoa: Instead of coconut, roll the balls in cocoa powder for pure chocolate bliss.
- Add Peanut Butter: Stir in 2 tablespoons of creamy peanut butter for a nutty flavor.
- Try Mint: Add half a teaspoon of peppermint extract for chocolate mint balls.
- Make Them Fancy: Drizzle cooled balls with melted white chocolate for a bakery look.
How to Make No Bake Chocolate Coconut Balls Step-by-Step Instructions
1. Melt the Chocolate
Place chocolate chips and butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and creamy. This takes about 1-2 minutes total.
2. Mix the Base
Add sweetened condensed milk and vanilla extract to the melted chocolate. Stir until everything combines into a smooth, glossy mixture.
3. Add Dry Ingredients
Fold in the graham cracker crumbs and 2 cups of dried coconut. Mix well until no dry spots remain. The mixture will be thick and slightly sticky.
4. Chill the Mixture
Cover the bowl and put it in the fridge for 15-20 minutes. This makes the mixture easier to handle and roll.
5. Roll into Balls
Use a small cookie scoop or tablespoon to portion out the mixture. Roll each portion between your palms to form smooth balls, about 1 inch in size.
6. Coat with Coconut
Pour extra dried coconut onto a plate. Roll each ball in the coconut until completely covered. Press gently so the coconut sticks.
7. Final Chill
Place the coated balls on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
Serving and Decoration
Arrange these coconut balls on a pretty plate or in mini cupcake liners for a party-ready presentation. They look beautiful stacked in a glass jar or arranged in a gift box lined with tissue paper. For special occasions, place each ball in a small paper candy cup.
Serve them cold straight from the fridge for the best texture. They pair wonderfully with coffee, hot chocolate, or a glass of cold milk.
How to Serve Chocolate Coconut Balls
These treats work for almost any occasion:
- Holiday Platters: Add them to Christmas cookie trays or Easter dessert spreads.
- Party Desserts: Serve alongside brownies and cookies at birthday parties.
- Homemade Gifts: Pack in decorative boxes or jars for thoughtful presents.
- After-Dinner Treats: Offer with coffee as a simple, satisfying dessert.
- Lunchbox Surprises: Tuck one into lunch bags for a special midday treat.
Storing Chocolate Coconut Balls
- Refrigerator: Store in an airtight container between layers of parchment paper for up to 2 weeks.
- Freezer: These freeze beautifully for up to 3 months. Thaw in the fridge for a few hours before serving.
- Room Temperature: Not recommended. These balls need to stay cold to maintain their shape and texture.
Tips and Tricks for Success
- Wet Hands Work Best: Dampen your hands slightly with cold water when rolling the balls. This prevents sticking.
- Size Matters: Keep the balls uniform in size so they chill evenly and look professional.
- Press the Coconut: When coating, press the coconut firmly onto each ball so it stays put.
- Double Coat Option: For extra coconut flavor, roll the balls twice in coconut.
- Test the Texture: If the mixture seems too soft to roll, chill it a bit longer.
- Use Fresh Ingredients: Old graham crackers or stale coconut can affect the flavor and texture.
Nutrition
| Nutrient | Per Ball (1 of 24) |
|---|---|
| Calories | 145 |
| Total Fat | 7g |
| Saturated Fat | 5g |
| Cholesterol | 8mg |
| Sodium | 55mg |
| Total Carbohydrates | 19g |
| Dietary Fiber | 1g |
| Sugars | 15g |
| Protein | 2g |
Note: Nutritional values are estimates and may vary based on specific ingredients used.
PrintNo Bake Chocolate Coconut Balls
- Prep Time: 15 minutes
- Cook Time: 45 minutes (Chill Time)
- Total Time: 1 hour
- Yield: About 24 balls 1x
- Category: Dessert / No-Bake Treats / Candy & Confections
Ingredients
- 2 cups (340g) semi-sweet chocolate chips
- 2 tablespoons (28g) unsalted butter
- 1 can (14 ounces/396g) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup (90g) graham cracker crumbs
- 2 cups (160g) sweetened shredded coconut, plus 1 cup for rolling
Instructions
- Melt Chocolate: Combine chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth (about 1-2 minutes total).
- Mix Base: Stir in sweetened condensed milk and vanilla extract until well combined and glossy.
- Add Dry Ingredients: Fold in graham cracker crumbs and 2 cups of shredded coconut. Mix until no dry spots remain.
- Chill Mixture: Cover and refrigerate for 15-20 minutes until firm enough to handle.
- Shape Balls: Use a tablespoon or small cookie scoop to portion mixture. Roll between palms to form 1-inch balls.
- Coat: Roll each ball in remaining coconut, pressing gently to coat completely.
- Final Chill: Place on parchment-lined baking sheet. Refrigerate 30 minutes until firm.
- Store: Keep refrigerated in airtight container for up to 2 weeks, or freeze for up to 3 months.
No Bake Chocolate Coconut Balls FAQs
Yes, but the balls will be less sweet. You might want to add 2-3 tablespoons of powdered sugar to the mixture.
The mixture might be too dry. Add one tablespoon of sweetened condensed milk at a time until the mixture holds together better.
Absolutely. Use crushed vanilla wafers, digestive biscuits, or even ground nuts instead.
Yes. They soften at room temperature and can get messy. Always serve them chilled.
Use dairy-free chocolate chips, coconut oil instead of butter, and coconut condensed milk for a dairy-free version.
Press it firmly into each ball while coating. Chilling the balls before coating also helps the coconut stick better.
