These 3-Ingredient Chocolate Coconut Balls are a delightfully simple treat that tastes just like a homemade Mounds bar. With a chewy, sweet coconut center enveloped in a rich dark chocolate shell, they satisfy sweet cravings with minimal effort.
Ready in minutes and requiring no baking, these bite-sized truffles are the perfect easy dessert for holidays, parties, or a quick afternoon pick-me-up.
Recipe Details
- Flavor Profile: A classic pairing of sweet, creamy coconut and slightly bitter dark chocolate creates a perfectly balanced bite.
- Texture: You get a crisp snap from the chocolate coating followed by a dense, chewy, and moist coconut filling.
- Time: 10 minutes prep, 15 minutes chilling time.
- Difficulty: Very Easy. It requires just mixing, rolling, and dipping.
What You’ll Need
To make this recipe, you will need a mixing bowl and a lined baking sheet for setting the balls. A microwave-safe bowl or double boiler is needed to melt the chocolate. The ingredients are incredibly simple: desiccated coconut, condensed milk (dairy or coconut based), and your favorite dark chocolate.
Ingredient Notes
- Shredded Coconut – Use unsweetened shredded or desiccated coconut. Since the condensed milk is very sweet, unsweetened coconut ensures the treats aren’t cloying.
- Condensed Milk – This acts as the binder and sweetener. You can use standard sweetened condensed milk or sweetened coconut condensed milk for a dairy-free/vegan option.
- Dark Chocolate – A 3.5 oz bar or chocolate chips work well. Dark chocolate contrasts beautifully with the sweet filling, but semi-sweet works too if you prefer it sweeter.
Add-ins and Substitutions
- Almonds – Press a whole roasted almond into the top of the coconut ball before dipping to make a homemade “Almond Joy.”
- Extracts – A drop of vanilla or almond extract in the coconut mixture adds a nice depth of flavor.
- White Chocolate – For a different look, drizzle white chocolate over the finished dark chocolate balls.
How to Make 3-Ingredient Chocolate Coconut Balls
- Mix the Filling: Pour your desiccated coconut into a bowl and mix with the condensed milk until it forms a thick, sticky mixture. You can use a spoon or fork, but using your hands is often the most effective way to ensure it is fully combined.
- Shape: Form balls using 1-2 tablespoons of the mixture. You can make them any size you want, but 2-3 bites each is the recommended size.
- Chill: Place the shaped balls on a lined baking sheet. Leave them in the fridge to solidify for 15-30 minutes. If you are in a hurry, you can freeze them for 5-10 minutes.
- Melt Chocolate: While the coconut balls are cooling, melt the chocolate. You can microwave it in 20-30 second bursts, stirring between each increment to prevent burning, or use a double boiler method.
- Dip: Dip the chilled coconut truffles into the melted chocolate using a spoon or fork. Make sure they are completely covered in chocolate.
- Set: Transfer the dipped balls onto a wire rack with a piece of parchment paper underneath to catch any drips. Let them harden at room temperature, then transfer into the fridge to cool completely and set the shell.
Pro Tip: Make sure your coconut balls are nice and cold before dipping. If they are warm or room temperature, they might fall apart in the warm chocolate or make the coating take too long to set.
Recipe Tips
- Coconut Texture: If your mixture feels too loose to roll, let it sit for a few minutes so the coconut absorbs more moisture, or add a sprinkle more coconut.
- Dipping Tool: Using a fork allows the excess chocolate to drip off easily through the tines, giving you a cleaner finish than a spoon.
- Storage: These keep very well in the fridge. The cold temperature keeps the chocolate snappy and the inside chewy.
FAQs
- Can I make these vegan? Yes! Use coconut condensed milk and dairy-free dark chocolate chips.
- How long do they last? Stored in an airtight container in the fridge, they will last for up to a week (if you don’t eat them all first!).
- Can I freeze them? Yes, these freeze perfectly. Thaw them in the fridge before eating for the best texture.
Serving Suggestions
- Gift Giving: Place them in mini paper liners and a nice box for a homemade holiday gift.
- Coffee: Serve one or two alongside an espresso for a petite dessert.
- Dessert Board: Add them to a platter with fresh strawberries and pretzels.
Make This Recipe in Advance
- Prep: You can roll the coconut balls a day ahead and keep them covered in the fridge until you are ready to dip them.
- Batching: This recipe doubles easily if you need to make a large batch for a party.
3-Ingredient Chocolate Coconut Balls
- Total Time: 25 minutes
- Yield: Approx. 12-15 Balls
Description
These 3-Ingredient Chocolate Coconut Balls are a delightfully simple treat that tastes just like a homemade Mounds bar. With a chewy, sweet coconut center enveloped in a rich dark chocolate shell, they satisfy sweet cravings with minimal effort. Ready in minutes and requiring no baking, these bite-sized truffles are the perfect easy dessert for holidays, parties, or a quick afternoon pick-me-up.
Ingredients
- 2 cups unsweetened shredded coconut (desiccated)
- 1 cup condensed milk (use sweetened coconut condensed milk for vegan/dairy-free)
- 3.5 oz dark chocolate (bar or chips)
Instructions
Mix the Filling
Pour the shredded coconut into a mixing bowl. Add the condensed milk and mix until it forms a thick, sticky dough. Using your hands is often the best way to ensure it is fully combined.
Shape
Scoop about 1-2 tablespoons of the mixture and roll it firmly between your palms to form a ball. Repeat with the remaining mixture.
Chill
Place the formed balls on a baking sheet lined with parchment paper. Refrigerate for 15-30 minutes (or freeze for 10 minutes) to firm up. This step is crucial so they don’t fall apart during dipping.
Melt Chocolate
While the balls chill, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, use a double boiler.
Dip
Remove the cold coconut balls from the fridge. Using a fork, dip each ball into the melted chocolate, tapping the fork against the side of the bowl to let excess chocolate drip off.
Set
Place the coated balls back onto the parchment paper or a wire rack. Let them sit at room temperature until the chocolate hardens, then transfer to the fridge to set completely.
Notes
Vegan Option: To make this vegan or dairy-free, simply swap the standard condensed milk for sweetened coconut condensed milk and ensure your dark chocolate is dairy-free.
Almond Joy Variation: Press a whole roasted almond into the top of each coconut ball before dipping to mimic the classic Almond Joy bar.
Consistency Check: If the mixture feels too loose to roll, let it sit for 5 minutes so the coconut absorbs the liquid, or add a tablespoon more coconut.
Storage: Store these in an airtight container in the refrigerator for up to 1 week. They taste best cold!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Ball
- Calories: 140
- Sugar: 12g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: chocolate coconut balls, homemade mounds bars, 3 ingredient dessert, no bake truffles, coconut condensed milk recipes, easy holiday treats, gluten free dessert
