Coconut Cookie Balls with Chocolate Centers
Soft, no-bake coconut cookie balls wrapped around a rich chocolate center, then rolled in extra coconut for a snowy finish—easy, fun, and irresistibly delicious.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cup unsweetened shredded coconut for the mixture
- 0.5 cup unsweetened shredded coconut for rolling
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 0.25 tsp fine sea salt
- 4 oz dark chocolate chopped into 24 small pieces
Instructions
Preparation Steps
- Line a baking sheet with parchment paper and set aside. Place 0.5 cup of shredded coconut in a shallow bowl for rolling.
- In a mixing bowl, combine 2.5 cups shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until a thick, sticky dough forms.
- Chill the mixture for 10 minutes to firm slightly and make it easier to handle.
- Scoop about 1 tbsp of the mixture into your palm, flatten it slightly, place a piece of chocolate in the center, and wrap the coconut mixture around it. Roll into a smooth ball.
- Roll each ball in the reserved shredded coconut to coat, then place on the prepared baking sheet.
- Chill for 20 minutes until set. Serve chilled or at cool room temperature.
Notes
For a nutty twist, press a whole almond over the chocolate before sealing. Swap dark chocolate with milk chocolate for a sweeter center. Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 2 months.