Coconut Cookie Balls with Chocolate Centers Recipe
Delight in these Coconut Cookie Balls with Chocolate Centers – a luscious, no-bake treat combining sweet shredded coconut, creamy condensed milk, and rich dark chocolate. Perfectly chewy and decadently chocolate-filled, these bite-sized desserts are easy to prepare and chilled to set for a refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 20 cookie balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Coconut Mixture
- 3 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup dark chocolate chips (for filling)
Chocolate Drizzle
- ½ cup dark chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons heavy cream
Instructions
- Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly until the coconut is fully coated and the mixture becomes sticky and starts to clump together.
- Shape the Cookie Balls: Take about a tablespoon of the coconut mixture and flatten it slightly in your hand. Place about a tablespoon of dark chocolate chips (forming a small truffle center) in the middle. Carefully fold the coconut mixture around the chocolate, rolling it into a tight ball to fully enclose the center. Repeat this with the remaining mixture and chocolate chips.
- Chill the Cookie Balls: Arrange the shaped coconut cookie balls on a parchment-lined baking sheet or tray. Place them in the refrigerator for 20 to 30 minutes to firm up, ensuring they hold their shape during the next steps.
- Drizzle with Chocolate: Melt the remaining dark chocolate chips together with coconut oil and heavy cream in a microwave-safe bowl or over a double boiler until smooth. Using a spoon or a small piping bag, drizzle the melted chocolate over the cooled coconut cookie balls for an elegant finish.
- Final Chill: Return the cookie balls to the refrigerator for an additional 10 to 15 minutes, allowing the chocolate drizzle to set firmly.
- Serve: Once the chocolate has set, serve your Coconut Cookie Balls chilled. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- You can substitute the heavy cream with full-fat coconut milk for a dairy-free alternative.
- Ensure the cookie balls are tightly rolled to prevent the chocolate centers from leaking out during chilling.
- For extra texture, toast the shredded coconut lightly before mixing (optional).
- Use high-quality dark chocolate for the best flavor.
- These cookie balls can be made a day ahead and stored refrigerated.
Keywords: coconut cookie balls, no bake cookies, chocolate coconut treats, easy dessert, bite-sized sweets
