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Easy no bake Chocolate Coconut Balls topped with flaky sea salt.

No Bake Chocolate Coconut Balls

Krista Stechman
These coconut balls are like a salted Mounds candy bar. Packed with coconut flavor, topped with dark chocolate and sea salt
5 from 1 vote
Prep Time 15 minutes
Freezing time 15 minutes
Total Time 30 minutes
Course dessert
Cuisine american
Servings 12 people
Calories 405 kcal

Equipment

  • 1 food processor
  • 1 sheet pan
  • 1 parchment paper
  • 1 1-inch cookie scoop

Ingredients
  

Coconut Filling

  • 7 oz unsweetened shredded coconut
  • 14 oz sweetened condensed milk
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt

Chocolate Coating

  • 10 oz dark chocolate good quality
  • 3 tablespoon butter flavored shortening regular shortening works too

Topping

  • ¼ teaspoon flaky sea salt I use Maldon's

Instructions
 

Making the Coconut Filling

  • Blend the coconut in a food processor until it becomes more fine. About 10 seconds
  • Add the coconut and remaining filling ingredients to a large bowl and mix well
  • Scoop the coconut filling into 1-inch balls and place them on a sheet pan lined with parchment paper
  • Freeze the coconut balls for 15-20 minutes

Melting the Chocolate

  • Microwave the chocolate and shortening in a microwave safe bowl in 30 second increments until smooth. Stir after each 30 second increment
  • Use a fork and dip each coconut ball into the chocolate, fully coat it on all sides. Lift it out with the fork and let the excess chocolate drain off. Place on a sheet pan lined with parchment paper
  • Top each chocolate coconut ball with flaky sea salt about 10-15 seconds after placed on the pan. Refrigerate for 30 minutes before serving

Notes

Don't skip the freezing step before coating the coconut balls.
If you don't have a 1-inch cookie scoop you can use a heaping teaspoon to form the balls.
Top with flaky sea salt approximately 15 seconds after coating with chocolate. You don't want the chocolate to set before you get the salt on and you also don't want it to be too wet because the salt will just "melt" into the chocolate
Refrigerate the chocolate coconut balls for 30 minutes after coating with chocolate to make sure it's set.
Store the coconut balls in an airtight container or Ziploc in the fridge for up to 7 days. In the freezer for up to 2 months or on the counter top for up to 48 hours.
You can serve No Bake Chocolate Coconut Balls at room temp or cold.
These coconut balls make great holiday treats!

Nutrition

Calories: 405kcalCarbohydrates: 38gProtein: 6gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 12mgSodium: 295mgPotassium: 382mgFiber: 5gSugar: 30gVitamin A: 98IUVitamin C: 1mgCalcium: 116mgIron: 3mg
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