Here’s a delicious recipe for Chocolate Coconut Cream Balls—the perfect treat for chocolate and coconut lovers! These bite-sized candies are easy to make and incredibly satisfying with their rich coconut filling coated in smooth chocolate.
Chocolate Coconut Cream Balls
Ingredients:
For the Coconut Filling:
- 2 1/2 cups sweetened shredded coconut
- 1 cup powdered sugar (confectioners’ sugar)
- 1/4 cup unsweetened coconut milk (or regular milk/cream for creaminess)
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Coating:
- 8 oz semisweet or milk chocolate (or a combination, depending on your preference)
- 1 tablespoon coconut oil or vegetable shortening (helps make the chocolate coating smooth and shiny)
Instructions:
1. Prepare the Coconut Filling:
- In a medium-sized bowl, mix together the shredded coconut, powdered sugar, and a pinch of salt.
- Add the softened butter, coconut milk, and vanilla extract to the coconut mixture, and stir until everything is well combined. The mixture should be sticky and moldable. If it seems too wet, add a little more shredded coconut until it reaches a dough-like consistency.
2. Form the Coconut Balls:
- Using your hands or a small cookie scoop, form the coconut mixture into small balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper or a silicone mat.
- Once all the balls are formed, place the baking sheet in the refrigerator for at least 30 minutes to firm up the coconut mixture.
3. Melt the Chocolate Coating:
- While the coconut balls are chilling, melt the chocolate. In a heatproof bowl, combine the chopped chocolate (or chocolate chips) with the coconut oil (or shortening).
- Melt the mixture using one of two methods:
- Microwave method: Microwave the chocolate in 30-second intervals, stirring in between, until fully melted and smooth.
- Double boiler method: Place the chocolate and coconut oil in a heatproof bowl over a pot of simmering water. Stir until melted and smooth.
4. Coat the Coconut Balls:
- Once the coconut balls have firmed up, dip each one into the melted chocolate, using a fork or a toothpick to hold them. Let the excess chocolate drip off before placing the coated balls back onto the parchment paper.
- If you like, you can drizzle a bit of extra chocolate over the top of each ball for a decorative touch or sprinkle a little extra shredded coconut for added flair.
5. Let the Chocolate Set:
- Place the chocolate-covered coconut balls back in the refrigerator for 20-30 minutes to allow the chocolate to set completely. You can also let them sit at room temperature for a while if you prefer a softer texture.
6. Serve and Enjoy!
- Once the chocolate coating is firm and set, your Chocolate Coconut Cream Balls are ready to enjoy! Store them in an airtight container in the fridge for up to two weeks (if they last that long!).
Tips:
- Flavor Variations: Add a teaspoon of almond extract or a splash of coconut rum to the coconut filling for extra flavor.
- Dipped in Dark Chocolate: For a richer, slightly more decadent taste, use dark chocolate instead of milk chocolate.
- For a Festive Look: Roll the finished coconut balls in colored sprinkles, shredded coconut, or crushed nuts for a fun, personalized touch.
- Make Ahead: These are perfect for making ahead of time! You can store them in the fridge for a few days, or freeze them for longer storage. Just be sure to let them thaw slightly before serving.
These Chocolate Coconut Cream Balls are a perfect treat for the holidays, gift-giving, or any occasion where you want to impress with a sweet, indulgent bite. Enjoy! 🍫🥥
