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If there were ever a dessert that could make me weak at the knees after a long, busy day, it’s these No-Bake Coconut Cream Balls. I swear, every time I make them, I’m instantly carried back to those after-school snack quests, rifling through the pantry for anything even remotely sweet. Back then, chocolate or coconut didn’t stand a chance. Now, whenever my sweet tooth is hollering (but the last thing I want is to preheat the oven or haul out half the kitchen), these little coco-chocolate marvels are what I’m craving. Honestly, some nights you just want a treat that’s easy and doesn’t leave the kitchen looking like a tornado blew through!
They’re incredibly creamy, with that just-right sweetness, plus a whisper of butter and—oh yes—the most comforting chocolate shell. The best part? You can have them whipped up in about 30 minutes (well, give or take a chill session), so they’re just the thing for surprise guests or when you need a sneaky little dessert stashed away for a cozy movie night. And trust me, clean-up is so easy, you’ll still have energy for those end-of-day couch snuggles.
Why You’ll Love This Recipe
- No oven required: Keep that kitchen cool! These come together without turning on the oven, so they’re a lifesaver on hot summer afternoons or super-busy days.
- Creamy coconut goodness: Rich cream cheese, a touch of butter, sweet coconut, and chocolate—cozy, craveable, and a total comfort food vibe.
- Just five ingredients: You probably have everything in your pantry already. Simple staples, zero fuss.
- Perfect for gifting: These sweet little bites look absolutely adorable in a box, plus homemade treats somehow say “I love you” louder than any card.
- Freezer-friendly: Make ahead and freeze! You can always sneak a treat straight from the freezer (future-you will thank you, I promise).
Key Ingredients & Cook’s Notes
Cream Cheese
This is the smooth and creamy backbone of every coconut ball. I usually reach for full-fat (it’s just so dreamy), but you can use light cream cheese too. The trick is to bring it to room temp—cold cream cheese gets lumpy, which nobody wants!
Butter
Butter’s what gives these their melt-in-your-mouth feels. Stick with unsalted so you can control the flavor, and again—let it soften first to save yourself some elbow grease. My mixer and I are old frenemies, and soft butter makes us both much happier.
Powdered Sugar
This keeps the filling nice and silky. If you’re feeling a little health-conscious or run low on sugar, you can switch a small scoop for fine coconut flour to help thicken. And if your sugar is super clumpy (been there), sift it! Your filling will be all the better for it.
Shredded Coconut
This is where the magic happens. Use sweetened if you want that classic treat flavor, or go for unsweetened to keep it mellow. I’ll sometimes toast the coconut for a few minutes for a nutty, extra-special twist (just keep an eye out so it doesn’t burn—lesson learned the hard way!).
Melting Chocolate Chips
Pick your favorite—milk, dark, white, whatever makes you swoon. Semi-sweet is family-approved over here, but use what you love! Fancy folks can temper the chocolate for a glossy finish, but I just melt them in the microwave and call it a day. No one’s ever complained at my house.
Step-by-Step Instructions
Prep Your Baking Sheet
First up, line a baking sheet with parchment paper. It’s not glamorous, but it’ll save you from scraping chocolatey coconut off your favorite pan later (and trust me, it’s worth it).
Mix the Coconut Cream Filling
Grab a medium mixing bowl and beat your softened cream cheese and butter together until it’s smooth—no lumps allowed! Slowly add in the powdered sugar. (It takes a tiny bit of muscle, but hey, that’s your workout done for today.) Stir in the shredded coconut until everything is nice and even. Pop the whole bowl in the fridge for an hour, or until it’s firmer and less sticky. Chilling makes rolling so much easier. I’ve skipped this step once and—let’s just say, sticky hands for days!
Shape the Balls
Dust your hands lightly with powdered sugar (or a dab of coconut oil works if you prefer). Scoop out heaping tablespoonfuls and roll them into little balls—or go for egg-shapes if you’re feeling whimsical. Set each one on your lined sheet. Once they’re all rolled, give them another quick chill in the fridge or freezer, 30–60 minutes or so—cold balls = easy dipping and way less mess.
Make the Chocolate Coating
Put your chocolate chips in a microwave-safe bowl and melt in 30-second bursts, stirring between each. (Or, if you’re feeling old-fashioned, use a double boiler on the stove.) If the chocolate’s too thick, add a little teaspoon of coconut oil for that shiny, smooth finish. It’s my little hack for pro-looking shells with barely any extra effort!
Dip and Drizzle
Now the fun part! Using a fork or skewer, dip the chilled coconut balls, one at a time, into the chocolate. Let the excess drip off, then park each one back on the parchment-lined tray. Repeat until they’re all dressed in chocolatey goodness. (If you sneak a taste at this stage…I won’t tell.)
Set the Chocolate
Pop the pan back in the fridge for 5–10 minutes so the chocolate shell can harden up. Pro tip: if you’re planning to garnish with shredded coconut, chopped nuts, or a sprinkle of salt, do it before the chocolate sets so the toppings actually stick. Learned that one from experience!
Serve & Store
Arrange your finished coconut balls on a cute tray and serve them up—or squirrel away extras in an airtight container in the fridge. They’ll stay fresh and delicious about a week (though honestly, we’re lucky if they last more than three days in my house).
Serving Suggestions
Add toppings: Right after dipping, jazz them up with extra coconut, crushed nuts, or even a bit of flaky salt. Kids love adding sprinkles, too!
With coffee or tea: I love sneaking one with my mid-afternoon caffeine break. They pair beautifully with a cup of coffee or something cozy like chamomile tea.
On a dessert tray: These are a hit on a mixed sweets platter. Try adding chocolate-dipped strawberries or no-bake truffles next to them for an easy, crowd-pleasing spread.
For gifting: Layer a little box or tin with parchment paper, tuck in a few coconut balls, and you’ve got a homemade treat that feels extra thoughtful. A neighbor once called them “edible hugs”—and honestly, I agree.
Storage & Make-Ahead Tips
Refrigerate: Store in an airtight container in the refrigerator for up to a week. (Honestly, they’re dreamy straight from the fridge—and a little bit chilled makes them extra refreshing in warm weather.)
Freeze: Freeze finished balls (before or after the chocolate dip) in a single layer in a freezer-safe container or bag. They’ll keep up to two months. I love sneaking one or two when I need a little pick-me-up—just let them thaw for a minute or two.
Make ahead: If you’re trying to get a jump on party prep, you can chill the un-rolled coconut mixture in the fridge for a couple days before shaping and dipping. Great for holiday baking—or whenever your to-do list is overflowing!
Fun Variations to Try
Almond Joy-Inspired
Before rolling, tuck a whole almond in the center of each coconut ball. Suddenly it’s just like those classic candy bars—homemade and even more delicious.
Dark Chocolate Coconut Balls
Go all-in on bittersweet by using your favorite dark chocolate for the coating. These are extra-rich and feel almost grown-up (but kids still love them—go figure).
Lemon Coconut Balls
Add about a teaspoon of fresh lemon zest to your coconut mixture before rolling for a bright, sunny twist. Suddenly, you’ve got something perfect for spring parties or summer showers!
Mint Chocolate Coconut Balls
If chocolate-mint is your thing, stir a couple drops of peppermint extract into your melted chocolate. But go slow—peppermint is strong! (A little goes a long way.)
Toasted Coconut Topping
Toast a handful of coconut in a dry skillet for just a couple minutes, let it cool, then shower on top of the wet chocolate before it sets. Looks beautiful, tastes even better.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yep! Full-fat is a bit creamier and richer, but honestly, the low-fat works just fine if you need to lighten things up or that’s what you keep on hand. Most folks won’t even notice the swap.
What chocolate works best for dipping?
Whatever makes your heart happy! Milk, dark, white, or semi-sweet—they’re all delicious. I usually keep semi-sweet in my pantry because it pleases everyone. If you’re serving a crowd, try a mix!
How do I stop the “dough” from sticking to my hands?
A quick dusting of powdered sugar or a dab of coconut oil on your hands before rolling works wonders. And don’t forget—the colder the mixture, the less sticky it’ll be. It’s all part of the no-bake fun!
Can I make these dairy-free?
Absolutely—just use your favorite dairy-free cream cheese, plant-based butter, and non-dairy chocolate chips. The results are still creamy, dreamy, and (I promise) every bit as craveable.
Can I add nuts?
You sure can! Slip an almond inside each ball, or stir in some finely chopped pecans or walnuts. I have a soft spot for toasted pecans—adds just the right kind of crunch.
How long do they last?
They’ll stay fresh in the fridge for about a week, or in the freezer for up to two months. Honestly, I’ve never had them last that long at my house—my family just can’t resist sneaking “just one more” every time they wander through the kitchen.
How do I keep the chocolate from melting at room temp?
Tempering the chocolate gives you a really sturdy shell, but I usually just keep the finished coconut balls chilled until serving. Even if the chocolate softens a bit, they’re still just as delicious—and personally, I love them a little messy now and then!
Final Thoughts
There’s nothing quite like making a homemade treat that feels a little nostalgic, a lot comforting, and (best of all) super simple. No-Bake Coconut Cream Balls are my go-to when I need something sweet in a hurry, or when I want to share a little edible joy with people I love. They’re the ultimate treat for gifting, gatherings, or sneaking quietly while you hide from your to-do list. If you give them a try, I’d absolutely love to know—drop a comment or let me know how you mixed things up! Happy no-baking, friends. I hope these bring a little extra happiness (and maybe even a second helping of comfort) to your kitchen.
No Bake Coconut Cream Balls
Ingredients
- 8 oz cream cheese softened
- 1 tbsp butter softened
- 4 cups powdered sugar
- 1 cup shredded coconut
- 12 oz melting chocolate chips
Instructions
- Cover a baking sheet with parchment paper to hold the coconut cream balls as they chill.
- In a medium bowl, beat softened cream cheese and butter with a hand mixer until smooth. Gradually mix in powdered sugar until thick and sticky. Stir in the shredded coconut until well combined. Refrigerate the mixture for 1 hour to firm up.
- Lightly dust your hands with powdered sugar to prevent sticking. Roll the mixture into bite-sized balls or egg shapes. Arrange the shaped balls on the parchment-lined baking sheet and freeze for 1 hour.
- Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth, or use a double boiler on the stove.
- Using a fork, dip each frozen coconut ball in the melted chocolate, ensuring full coverage. Place the coated ball back on the parchment-lined sheet, and repeat for each.
- Place the chocolate-coated balls in the refrigerator for 5-10 minutes, allowing the chocolate to harden.
- Once set, arrange the coconut balls on a platter for serving. Keep any extras in an airtight container in the fridge. Enjoy them chilled or at room temperature!
