These Chocolate Coconut Balls are the perfect easy candy for beginners who want to start learning candy making without the stress of cooking caramels or toffees on the stove. They are no-bake, only 5 simple ingredients, and are ready in under 1 hour. Perfect for fans of Mounds bars and Almond Joys!
Table of Contents
I have been making homemade Christmas candies ever since I was a young girl, but these have to be one of the simplest homemade candy recipes in my repertoire. The filling is easily made in one bowl in just a few minutes and perfectly chewy and sweet.
Dipping the coconut centers into melted chocolate is the hardest part of making these coconut truffles, but even that is pretty easy once you get the hang of it and it's so much fun!
These “mounds bar” truffles are the perfect copycat for the classic candy with a soft and sweet coconut filling surrounded by rich chocolate. Top these truffles with a sprinkle of flaky salt for the perfect salty-sweet treat!
My secret for professional-looking truffles? Drizzle additional melted chocolate over the tops of your dipped chocolate coconut balls. Not only is it attractive, but it covers any imperfections and makes them look like they were made by a master chocolatier!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Coconut - Sweetened shredded coconut is the base of our truffles. I like the texture that shredded coconut adds but if you want a more realistic mounds bar texture, use desiccated coconut or pulse the shredded coconut in the food processor a few times until it is broken up into small pieces.
- Powdered Sugar - Powdered sugar adds a bit more sweetness and helps absorb extra moisture so we don’t end up with soggy truffles
- Sweetened Condensed Milk - This ingredients helps hold the truffles together.
- Coconut Oil - Coconut oil also acts as a binder for our truffles and helps our chocolate coating solidify.
- Chocolate - You can use Ghirardelli Dark Chocolate Melting Wafers, a combination of dark chocolate chips with chocolate bark, or any high quality chocolate that you like, provided it is tempered correctly or you add a little coconut oil to it to help it set up. And if you prefer milk chocolate, you can absolutely use that instead.
How to Make Chocolate Coconut Balls
- Stir. In a large bowl, stir together the coconut and powdered sugar.
- Combine. Next add the sweetened condensed milk and 2 teaspoons of melted coconut oil. Stir to combine so that the coconut is evenly moistened and holds together when you squeeze it.
- Prep. Line a large rimmed baking sheet with parchment paper and set it aside.
- Shape. Scoop 1 tablespoon sized portions and gently roll them into smooth balls. A small cookie scoop is great for this so the balls are all evenly sized. Place the coconut balls on the parchment lined baking sheet and then freeze them for 30 minutes to set. This makes it much easier for dipping.
- Melt. Add the chocolate melting wafers to a medium sized microwave safe bowl. Heat for 30 seconds and then stir. Continue heating and stirring in 30 second intervals until the chocolate is completely melted.
- Dip. Working one at a time, dip each coconut truffle into the melted chocolate and allow any excess chocolate to drip back into the bowl. I like working with a fork or chocolate dipping tools to make the process easier.
- Drizzle. Return the truffle to the parchment lined baking sheet and continue dipping the remaining truffles. You may need to gently warm up the chocolate if it cools down too much while dipping. Transfer the remaining chocolate to a ziploc bag and snip off one corner. Drizzle over the finished truffles and sprinkle with flaky salt, if desired.
- Set. Place the truffles into the fridge and allow them to chill until the chocolate has set–about 15 minutes–before enjoying.
More Decorating Ideas
If you want to dress these up even more, you could sprinkle the tops with some desiccated coconut or sprinkles for a different look.
Yes they do! It's got the same chewy texture and chocolate and coconut combo going on. If you want them to taste more like Almond Joys, just add a whole almond to the tops of each coconut ball before dipping them in chocolate.
Yes, you can stick them in the freezer for up to 3 months. Let them thaw overnight in the fridge or on the counter at room temperature for a couple of hours before enjoying.
Tips for Success
- Use parchment paper. Covering your baking sheet with parchment paper helps the truffles release cleanly after they have set up. You could also use a silicon baking mat instead.
- Use unsweetened coconut for a less sweet version. Personally I prefer the sweetened version, but it's up to you based on personal preference.
- Good quality chocolate makes a difference. Technically you could just use chocolate chips and coconut oil to dip these in, but they won't have the same snap as better quality chocolate.
Store any leftover truffles in an airtight container in the fridge for up to five days.
More Easy Candy Recipes
- Gingerbread Truffles
- Homemade Marshmallows
- Homemade Peanut Brittle Candy
- Chocolate Honeycomb Candy
- Oreo Balls (aka Oreo Truffles)
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chocolate Coconut Balls
- 4 cups shredded sweetened coconut
- 1 cup powdered sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons coconut oil, melted
- 16 ounces dark chocolate melting wafers
- Line a large rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, stir together the coconut and powdered sugar.
- Next add the sweetened condensed milk and melted coconut oil. Stir to combine.
- Scoop 1 tablespoon sized portions and gently roll them into smooth balls. Place the coconut balls on the prepared baking sheet and then freeze for 30 minutes.
- Add the dark chocolate chips, chocolate bark, and remaining 2 teaspoons coconut oil to a microwave-safe bowl. Heat for 30 seconds and then stir. Continue heating and stirring in 30 second intervals until the chocolate is completely melted.
- Working one at a time, dip each coconut truffle into the melted chocolate and allow any excess chocolate to drip back into the bowl.
- Return the truffle to the parchment lined baking sheet and continue dipping the remaining truffles.
- Place the truffles into the fridge and allow them to chill until the chocolate has set–about 15 minutes. Enjoy.
- Storage: Store any leftover truffles in an airtight container in the fridge for up to five days.
- You can use 8 ounces dark chocolate chips, 8 ounces chocolate bark or chocolate melting wafers, and 2 teaspoons melted coconut oil in place of the 16 ounces chocolate melting wafers.