Go Back
3-Ingredient Chocolate Coconut Balls with a creamy shredded coconut center and smooth milk chocolate coating.

3-Ingredient Chocolate Coconut Balls: An Easy No-Bake Treat

Sarah
Make these easy 3-ingredient chocolate coconut balls for a delicious no-bake dessert with a creamy coconut center and a smooth milk chocolate coating. Made with shredded coconut, sweetened condensed milk, and milk chocolate, these homemade chocolate coconut balls are quick to prepare, perfect for parties and holidays, and easy to make ahead. Enjoy these sweet coconut chocolate truffles chilled for a simple, crowd-pleasing treat without turning on the oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert

Ingredients
  

  • Shredded desiccated coconut: 2 cups 200 g, plus extra for topping.
  • Sweetened condensed milk: 1 can 14 oz / 397 g.
  • Milk chocolate: 10.5 oz 300 g, chopped.

Instructions
 

  • Mix the filling: Combine the shredded desiccated coconut and sweetened condensed milk in a large bowl. Mix until the coconut is evenly coated and a sticky mixture forms.
  • Shape the balls: Roll the mixture into 8 evenly sized, golf-ball-sized balls. Arrange them on a parchment-lined plate or dish.
  • Chill: Refrigerate the coconut balls for 20 minutes until firm enough to dip.
  • Melt the chocolate: Place the chopped milk chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until smooth. Alternatively, melt using a double boiler.
  • Coat the balls: Dip each chilled coconut ball into the melted chocolate, turning to coat completely. Lift with a fork and let the excess chocolate drip off.
  • Add the topping: Sprinkle extra shredded coconut over each ball while the chocolate is still wet.
  • Chill until set: Refrigerate for approximately 30 minutes, or until the chocolate coating has hardened. Serve chilled or slightly cool.

Notes

  • Coconut choice: Use finely shredded, unsweetened desiccated coconut for the best texture and easiest shaping.
  • Chocolate alternatives: Substitute dark chocolate for a richer flavor or white chocolate for a sweeter variation.
  • Sticky mixture: Refrigerate the mixture for 10–15 minutes if it is too sticky to roll.
  • Chocolate melting: Avoid overheating the chocolate, as it can become grainy or scorched.
  • Optional variations: Add a roasted almond to the center, use toasted coconut for topping, or decorate with sprinkles.
  • Storage: Store in an airtight container in the refrigerator for 5–7 days.
  • Freezing: Freeze in a suitable airtight container for up to approximately 2 months for best quality. Thaw in the refrigerator.
  • Allergens: Contains coconut and milk. Check chocolate and condensed milk labels for additional allergens.
  • Yield clarification: The source recipe specifies 8 generously sized balls; the final yield may vary with portion size.
Keyword 3-ingredient chocolate coconut balls, chocolate coconut balls, chocolate coconut truffles, condensed milk coconut balls, easy coconut dessert, homemade chocolate coconut balls, no-bake coconut balls