Chocolate Coconut Balls Recipe

This decadent Chocolate Coconut Balls Recipe is a luxurious no-bake confection that pairs the tropical chew of coconut with the rich crunch of buttery Macadamia nuts. Enrobed in a smooth shell of semisweet chocolate, these truffle-like treats are an elegant, bite-sized dessert perfect for holiday gifting or special occasions.

Jump to Recipe

Chocolate Coconut Balls Ingredients

The Nutty Coconut Center:

• 1 cup Toasted Chopped Macadamia Nuts: These provide a distinctively buttery crunch and rich flavor. Toasting them beforehand releases their essential oils, deepening the taste profile.
• 1 cup Sweetened Condensed Milk: The sticky, sweet binder that holds the filling together and adds a milky creaminess to the center.
• 8 ounces Sweetened Shredded Coconut: The base of the confection, offering a classic chewy texture and tropical sweetness.
• 1 1/2 teaspoons Almond Extract: A concentrated flavoring that cuts through the sugar and adds a sophisticated marzipan-like note to the filling.

The Chocolate Coating:

• One 12-ounce bag Semisweet Chocolate Morsels: Provides the dark, snappy shell that balances the sweet interior.
• 1 tablespoon Shortening: This is the secret to a professional finish. It thins the melted chocolate slightly for easier dipping and ensures the coating sets with a glossy sheen rather than a dull matte look.

How To Make Chocolate Coconut Balls

1. Mix the Filling: In a large mixing bowl, thoroughly combine the toasted macadamia nuts, sweetened condensed milk, almond extract, and shredded coconut. Stir until the mixture is sticky and uniform.
2. Shape the Truffles: Using your fingers or a small scoop, firmly press the mixture into compact balls, roughly 3/4-inch round. You need to apply pressure to ensure they hold their shape.
3. Set the Centers: Place the formed balls onto baking sheet trays. Let them rest at room temperature for 4 hours to dry out slightly, or speed up the process by placing them in the refrigerator for 1 hour. This step is crucial so they don’t fall apart during dipping.
4. Melt the Chocolate: Once the balls have set, combine the semisweet chocolate morsels and shortening in a microwave-safe bowl or double boiler. Heat slowly, stirring frequently, until completely smooth and glossy.
5. Dip and Coat: Using a fork or dipping tool, dip each coconut ball into the chocolate to coat evenly. Tap the fork against the side of the bowl to shake off excess chocolate (this prevents a “foot” from forming at the bottom).
6. Set: Place the coated truffles onto a sheet pan lined with parchment paper or foil. Allow them to sit until the chocolate shell has completely hardened.

Recipe Tips

• How to Toast Macadamia Nuts: To toast them properly, place the chopped nuts in a dry skillet over medium-low heat. Stir constantly for about 3-5 minutes until they are fragrant and lightly golden. Watch them closely, as high-fat nuts burn quickly.
• Why Use Shortening? While you can use coconut oil as a substitute, vegetable shortening yields the most stable coating that doesn’t melt instantly in your fingers. It creates that “snap” you want in a chocolate shell.
• Managing the Sticky Mixture: If the coconut mixture is sticking to your hands excessively while rolling, lightly dampen your palms with water or spray them with a tiny bit of non-stick cooking spray.
• Avoid Seizing the Chocolate: Ensure absolutely no water gets into your melting chocolate, as even a drop can cause it to “seize” and turn into a grainy, unworkable paste.

What To Serve With Chocolate Coconut Balls

• Espresso or Cappuccino: The coffee balances the sweetness of the condensed milk.
• Sparkling Wine: A glass of Prosecco pairs well with the rich macadamia nuts.
• Holiday Cookie Platter: Arrange them alongside gingerbread and sugar cookies for texture contrast.
• Fresh Raspberries: The tartness of the berry complements the dark chocolate shell.

How To Store Chocolate Coconut Balls

• Refrigerate: These are best stored in an airtight container in the refrigerator to keep the chocolate snappy and the inside firm. They will last for up to 2 weeks.
• Freeze: For long-term storage, freeze the finished balls between layers of wax paper for up to 3 months. Thaw in the fridge overnight before serving.

Chocolate Coconut Balls Nutrition Facts

• Calories: 180 kcal
• Fat: 12g
• Carbohydrates: 18g
• Sugar: 16g
• Protein: 2g

Nutrition information is estimated per ball and may vary based on the size of the balls and specific brands used.

FAQs