Instructions

Step One: Prepare the Coconut Mixture

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, powdered sugar, and chopped nuts if using. Stir well until all ingredients are fully mixed.

Step Two: Shape the Balls

Using a spoon or your hands, scoop small portions of the mixture and roll them into bite-sized balls. Place them on a lined baking sheet.

Step Three: Chill the Coconut Balls

Refrigerate the coconut balls for at least thirty minutes to firm up before coating them with chocolate.

Step Four: Melt the Chocolate

In a microwave or over a double boiler, melt the chocolate until smooth. Stir occasionally to prevent burning.

Step Five: Coat the Coconut Balls

Dip each chilled coconut ball into the melted chocolate, ensuring it is fully coated. Place them back on the lined baking sheet.

Step Six: Add the Garnish

While the chocolate is still wet, sprinkle the tops with additional shredded coconut for extra texture and flavor.

Step Seven: Let Them Set

Allow the coconut balls to sit at room temperature or refrigerate them until the chocolate is fully set.

Step Eight: Serve and Enjoy

Once the chocolate has hardened, the coconut cream balls are ready to be served. Store them in an airtight container in the refrigerator for freshness.

Tips for the Best No Bake Coconut Cream Balls

Use dark or milk chocolate depending on your preference.

Let the coconut mixture chill before rolling to make it easier to handle.

Add a pinch of sea salt on top for a sweet and salty contrast.

Store in an airtight container for up to one week in the refrigerator.

These no bake coconut cream balls are creamy, rich, and full of coconut flavor. They are an easy and delicious treat that can be made in no time.