Why You’ll Love This Recipe
- No-Bake Convenience: Enjoy a delicious dessert without the need for an oven, making it quick and hassle-free.
- Rich and Creamy: The combination of cream cheese and shredded coconut creates a luscious, melt-in-your-mouth experience.
- Perfect for Gifting: These treats are ideal for holiday gift boxes or as a sweet addition to your dessert table.
Ingredients
- 8 oz cream cheese, softened
- 1 tablespoon butter, softened
- 4 cups powdered sugar
- 1 cup shredded sweetened coconut
- 12 oz melting chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Your Workspace: Line a baking sheet with parchment paper and set aside.
- Make the Coconut Cream Mixture:
- In a medium bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing well after each addition until the mixture is thick and sticky.
- Stir in the shredded coconut until fully combined.
- Refrigerate the mixture for 1 hour to firm up.
- Shape the Coconut Cream Balls:
- Dust your hands with powdered sugar to prevent sticking.
- Roll the mixture into bite-sized balls and place them on the prepared baking sheet.
- Freeze the balls for 1 hour to set.
- Prepare the Chocolate Coating:
- Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth, or use a double boiler on the stove.
- Dip the Coconut Balls in Chocolate:
- Using a fork, dip each frozen coconut ball into the melted chocolate, ensuring full coverage.
- Place the coated balls back on the parchment-lined baking sheet.
- Set the Chocolate:
- Refrigerate the chocolate-coated balls for 5-10 minutes until the chocolate hardens.
- Serve and Store:
- Once set, arrange the coconut balls on a platter for serving.
- Store any extras in an airtight container in the refrigerator.
Servings and Timing
- Servings: Approximately 20 balls
- Prep Time: 20 minutes
- Chilling Time: 2 hours (1 hour for the mixture, 1 hour for the shaped balls)
- Total Time: 2 hours 20 minutes
Variations
- Almond Joy-Inspired: Press an almond into the center of each ball before freezing for an Almond Joy-style treat.
- Dark Chocolate Coating: Use dark chocolate instead of milk chocolate for a richer flavor.
- Lemon Coconut Balls: Add a teaspoon of lemon zest to the mixture for a bright, citrusy flavor.
- Mint Chocolate Coconut Balls: Add a drop or two of peppermint extract to the chocolate coating for a minty touch.
- Toasted Coconut Topping: Sprinkle toasted coconut on top of the chocolate coating before it sets for extra flavor and crunch.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze the coconut balls (before or after dipping in chocolate) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving Temperature: Enjoy them chilled or at room temperature; no reheating necessary.
FAQs
What type of coconut should I use for this recipe?
Shredded sweetened coconut is recommended for its texture and sweetness, but unsweetened coconut can be used if you prefer a less sweet treat.
Can I use a different type of chocolate for coating?
Yes, you can use dark chocolate, milk chocolate, or white chocolate based on your preference.
How can I prevent the mixture from sticking to my hands when shaping the balls?
Dusting your hands with powdered sugar helps prevent sticking while shaping the coconut balls.
How long can I store these coconut cream balls?
When stored in an airtight container in the refrigerator, they can last up to 1 week. For longer storage, freeze them for up to 2 months.
Can I add nuts or other fillings to the coconut balls?
Absolutely! You can press an almond or hazelnut into the center of each ball before freezing for added crunch and flavor.
Is it necessary to freeze the balls before dipping in chocolate?
Yes, freezing helps the balls firm up, making them easier to dip in chocolate without falling apart.
Can I make these dairy-free?
Yes, substitute the cream cheese and butter with dairy-free alternatives, and use dairy-free chocolate chips to make the recipe dairy-free.
What can I use instead of powdered sugar for a lower-sugar option?
You can use a sugar-free powdered sweetener like powdered erythritol or monk fruit sweetener as a substitute.
Can I add flavors like vanilla or almond extract to the mixture?
No-Bake Coconut Cream Balls
- Total Time: 2 hours 20 minutes
- Yield: 20 balls
- Diet: Vegetarian
Description
No-Bake Coconut Cream Balls are a creamy, chocolate-coated holiday dessert perfect for festive gatherings. These easy-to-make, no-bake treats are rich, customizable, and ideal for gifting or enjoying as a sweet indulgence.
Ingredients
Ingredients:
- 8 oz cream cheese, softened
- 1 tablespoon butter, softened
- 4 cups powdered sugar
- 1 cup shredded sweetened coconut
- 12 oz melting chocolate chips
Instructions
- Prepare Workspace: Line a baking sheet with parchment paper.
- Make the Coconut Mixture:
- Beat cream cheese and butter until smooth.
- Gradually mix in powdered sugar until thick and sticky.
- Stir in shredded coconut; refrigerate for 1 hour.
- Shape the Balls:
- Dust hands with powdered sugar to prevent sticking.
- Roll into bite-sized balls; freeze for 1 hour.
- Prepare Chocolate Coating:
- Melt chocolate chips in the microwave or double boiler.
- Coat the Balls:
- Dip each frozen ball into melted chocolate, ensuring full coverage.
- Place on parchment-lined sheet; refrigerate until set.
- Serve & Store:
- Serve chilled or at room temperature. Store in an airtight container.
Notes
- For variations, try adding nuts, using dark chocolate, or infusing flavors like peppermint or citrus.
- Store refrigerated for up to 1 week or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
