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Easy Chocolate Coconut Balls

Easy Chocolate Coconut Balls. A no-bake cookie treat that’s like a coconut candy bar. A popular Holiday treat too!

Chocolate Coconut Balls

Chocolate Coconut Balls

Originally published Dec 2012.

These easy chocolate coconut balls are a coconut and chocolate lovers dream. Sweetened condensed milk makes for a moist coconut centre you’ll love.

Here’s one for Nancy, my friend who, by her own confession, needs “a coconut intervention.” What’s better to add to a coconut lovers confection than chocolate?!

And these cookies are oh so easy to make. Just use a few simple ingredients to make these wonderfully soft centred coconut wonders.

Freezing the soft coconut centres makes it super easy to dip them in the chocolate too.

Chocolate Coconut Balls

Chocolate Coconut Balls

The only problem after that is waiting the hour or so for the centre to that and the chocolate to set! These are always on my Holiday treat list particularly because they freeze so well.

Need more Christmas cookie recipes?

If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.

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Chocolate Coconut Balls

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Chocolate Coconut Balls
Yield: 24 cookie balls

Easy Chocolate Coconut Balls

Prep Time: 1 hour
Total Time: 1 hour

These easy chocolate coconut balls are a coconut and chocolate lovers dream. Sweetened condensed milk makes for a moist coconut center you'll love.


For the coconut filling

  • 2 cups icing sugar, powdered sugar
  • 1 300 ml can sweetened condensed milk, This is the 14oz size in the US.
  • 2 tsp vanilla extract
  • 3 cups fine unsweetened dried coconut

For the chocolate coating

  • 2 1/2 cups chocolate chips
  • 2 tbsp butter


To make the coconut filling

  1. Mix together the icing sugar, sweetened condensed milk, vanilla extract ans dried coconut.
  2. Chill and roll into one inch balls.
  3. Place the balls on a parchment lined cookie sheet and freeze completely.

To make the chocolate coating

  1. In a double boiler, melt together the chocolate chips and butter.
  2. I use two forks to dip the coconut balls, one at a time. After rolling in the chocolate, I lift the dipped chocolate ball and let the excess chocolate drip off before placing them back onto the sheet to let the chocolate set.
  3. Store in an airtight container in the fridge.
  4. These freeze well too.


Tip: I keep the melted chocolate in the double boiler or in a bowl sitting in boiling water. This helps keep the chocolate from setting during the dipping time and makes the dipping easier.

Nutrition Information



Serving Size

1 cookie ball

Amount Per Serving Calories 246Total Fat 12gSaturated Fat 9gUnsaturated Fat 0gCholesterol 5mgSodium 42mgCarbohydrates 32gFiber 2gSugar 29gProtein 2g

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Thursday 22nd of December 2022

I made two batches already this season. They are loved by all. I had leftover coating chocolate ( high end brand) so used that to double dip them into the chocolate. Our favorite it too keep in the fridge for that chocolate crunch. They will be a part of my regular rotation. I might add a blanched almond on top or maybe in the middle. Almond mounds anyone?


Tuesday 25th of August 2020

Made these on the weekend for a evening get together. Made a few with white chocolate chips for a non chocolate lover, boy what a hit. And s o easy to make.


Saturday 29th of December 2018

I make a similar recipe but it calls for a can of fussell’s cream, 1/4 cup of butter and 4 cups of coconut instead of 3. My recipe came from a recipe book I bought back in the 70’s from Bell Island. We love them !But, I will definitely be trying this one too. Thank You !


Friday 7th of December 2018

sound delicious. Can't wait to try. I have enjoyed every one of your recipes.

Thank you very much.

Linda Moore

Wednesday 24th of October 2018

Hello Barry,

Do I use the whole tin of condensed milk.....14oz. Thanks

Barry C. Parsons

Wednesday 24th of October 2018

Yes, the whole 14 oz can. In Canada this product is sold by volume which is about 10 fluid ounces. In the US it is sold by weight which is 14 oz. Either way, it is the same size can but it does cause confusion for many of our US readers. I have added a note to the recipe ingredients to clarify.

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