These No-Bake Coconut Cream Balls are the answer if you want a simple fast dessert to curb your sugar cravings! No-Bake Chocolate-Covered Coconut BarsWith a sweet, creamy coconut filling covered in rich, melted chocolate, these little bites of joy are irresistible and so easy to make. Whether you are preparing a festive platter for a holiday get-together, making treats for a party, or craving something sweet, this coconut balls recipe will quickly become your go-to dessert.
How to Make Easy Coconut Cream Balls Recipe
No Oven Required
✔ Great for hot days when you don’t want to fire up the oven.
Creamy Coconut Flavor
✔ A rich blend of cream cheese and shredded coconut make every bite melt in your mouth.
Packed with Few Simple Ingredients
✔ All you need is five simple ingredients to make this treat in minutes.
Perfect for Gifting
✔ Bundle these up in a nice box for a sweet homemade gift.
Freezer-Friendly
✔ Make a large handful and store them in the freezer for when you need a quick, sweet comeuppance.
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Key Ingredients
Cream Cheese
- Delivers a flavorful, luscious foundation that complements coconut beautifully.
- Make sure it’s softened so it mixes in easily.
- Regular full-fat cream cheese gives a better texture, but reduced-fat versions are also a-ok.
Butter
- Imparting a touch of richness that helps build flavor.
- You should also use room-temperature butter for a smoother filling.
Powdered Sugar
- Its sweetness thickens the mixture a little.
- To lower the sugar content clear a portion of it by mixing in very fine coconut flour.
Shredded Coconut
- Provides a chewy, coconut-flavored burst.
- Pick sweetened coconut for something sweeter or unsweetened for a less sugary treat.
Melting Chocolate Chips
- Yields a smooth, luscious chocolate coating.
- Feel free to use milk, dark or white chocolate, whatever you prefer.
- For a pro texture, temper the chocolate to make it melt-resistant at room temperature.
Step-by-Step Instructions
Make sure your space is ready.
- To prevent sticking, line a baking sheet with parchment paper.
Step 2: Prepare the Coconut Cream Mix
- Using a hand mixer, mix softened cream cheese and butter together in a medium bowl until smooth.
- Gradually mix sifted icing sugar until mixture is thick and a bit sticky.
- Add glaze and toss with shredded coconut to combine.
- Chill for 1 hour to help firm up the mixture.
Step 3: Form the Coconut Cream Balls
- You don’t want the sticky dough to stick to your hands so dust them lightly with sugar.
- Form the mixture into small balls or eggs.
- Transfer the shaped balls to the prepared baking sheet lined with parchment.
- Chill for 1 hour to firm up, then dip in chocolate.
Step Four: Make the Chocolate Coating
- In a microwave-safe bowl, melt the chocolate chips in 30-second bursts, stirring until smooth.
- Or, melt chocolate in a double boiler over low heat.
Step 7: Drizzle Chocolate Over Coconut Balls
- Dip each frozen coconut ball into the melted chocolate using a fork; chocolate should cover completely.
- Excess chocolate should be allowed to drip from the item before returning it to the lined sheet.
- Continue until all the coconut balls are coated.
Step 6: Set the Chocolate
- Refrigerate for 5-10 minutes until the chocolate hardens.
Step 7: Serve and Store
- When firm, lay the coconut balls out on a serving platter.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Serving Suggestions
Add toppings: For some eye candy, sprinkle shredded coconut, crushed nuts or sea salt before the chocolate hardens.
Pair with coffee or tea: Take these little bites to another level by pairing them with a warm cup of espresso or herbal tea.
Make a dessert tray: Pair with other no-bake goodies, like chocolate truffles or fudge.
Gift them in a fancy box: Place these chocolate-dipped coconut balls in a parchment-lined small gift box for a homemade present.
Storage and Make-Ahead Tips
Refrigerate: Store in an airtight container in the fridge for up to 1 week.
To freeze: You can freeze the coconut balls prior to or after dipping them in chocolate. Freeze in a freezer-safe container for up to 2 months. Defrost in the refrigerator overnight before serving.
To Make Ahead: The coconut mixture can be made and refrigerated for up to 2 days before shaping and dipping.
Fun Variations to Try
Almond Joy-Inspired
✔ For an Almond Joy-style treat, press a whole almond into the center of each ball before freezing.
Dark Chocolate Coconut Balls
✔ Replace milk chocolate with dark chocolate for a deeper, more assertive flavor.
Lemon Coconut Balls
✔ 3 cloves for salad: 1 and 1/2 Tablespoon is right away, and if there’s more after that, add 1 tsp lemon zest.
Mint Chocolate Coconut Balls
✔ Add a drop or two of peppermint extract to the melted chocolate for a minty variation.
Toasted Coconut Topping
✔ For extra flavor and crunch, right before the chocolate sets, sprinkle some toasted shredded coconut on top.
Frequently Asked Questions:
Can I use low-fat cream cheese instead of you full-fat?
You can use low-fat cream cheese, but note that full-fat cream cheese gives it a creamier, richer texture. Reduced-fat varieties will yields a less-skilled consistency.
Which chocolate is better for coating?
You can use milk, dark or white chocolate, whatever you like. Dark chocolate provides a bitter counterpoint to the sweet coconut filling and milk chocolate is the classic. Semi-sweet chocolate offers a sweeter option.
How do I stop the dough from sticking to my hands when rolling the balls?
Take care to sprinkle a little powdered sugar over your hands (or lightly cover with coconut oil) to stop the mix from sticking around while you roll.
Can I make these without the butter?
Yes, you can leave out the butter, but it will help create a smoother texture. Skip the butter, and be sure your cream cheese is at room temperature, so it mixes more easily.
super coconut cream balls how long does it last?
Kept in an airtight container in the fridge, they will keep for up to a week. For longer storage, freeze for up to two months.
Can I freeze these prior to dipping in chocolate?
Yes! Another reason for freezing the coconut balls before dipping them in melted chocolate is that it helps the coating to set faster and better and gives a smoother finish.
How do I make these dairy free?
For a dairy-free version use dairy-free cream cheese and a plant-based butter alternative. Make sure you also use dairy-free chocolate chips for the coating!
Can I put nuts in this recipe?
Absolutely! Consider pressing an unsalted whole almond in the center of each ball before rolling or mixing in finely chopped nuts for crunch.
How do I prevent the chocolate from melting too quickly at room temp?
For the chocolate not to melt too quickly, temper it beforehand when dipping, or store the finished coconut balls in the refrigerator or inside in advance of serving.
Final Thoughts
No-Bake Coconut Cream Balls, the perfect treat for any occasion! Whether you need a quick dessert, a homemade gift or a snack you can pull from the freezer, this recipe is sure to fill the bill. These coconut-covered chocolates are rich yet luscious, with a choco-almond-smoothy filling.
So go on—make a batch to share with friends and family, or hoard them all for yourself! Enjoy every delicious bite! 🍫🥥
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!
