Easy No Bake 3-Ingredient Chocolate Coconut Balls
These easy coconut balls are made with just 3 ingredients: shredded coconut, maple sweetened condensed milk, and melted chocolate. This homemade candy recipe makes easy sweet treats for special occasions or for snacking on at home!
Servings 4
Equipment
- 1 Small heat proof bowl and small pot or a double boiler
- 1 large baking try or large plate
- wax paper or parchment paper
- 1 Medium mixing bowl
- 1 stirring utensil
Ingredients
3 Ingredient Chocolate Coconut Balls
- 1/2 cup organic semi-sweet chocolate chips
- 1 1/2 cups finely shredded unsweetened coconut
- 7 oz maple sweetened condensed milk (see recipe below)
- Optional: sprinkle of salt on top
Homemade Sweetened Condensed Milk (Makes About 14 oz)
- 3 cups pasture raised whole milk
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Make the Maple Sweetened Condensed Milk (Skip This Step if Using Store-Bought)
- Add milk, maple syrup, vanilla extract, and salt to a large pot and cook on medium low to low heat, stirring occasionally for about 1.5 to 2 hours or until it has reduced to about 1/3 of the original amount.
- Cool to room temperature, then blend in a high speed blender to ensure it is smooth.
Make the Chocolate Coconut Balls
- Add shredded coconut and sweetened condensed milk to a large bowl and combine well.
- Place wax paper or parchment paper on a large plate or baking tray.
- With wet hands, take small handfuls of coconut mixture and roll into 1 by 1 inch, small balls. Gently place on parchment ot=r wax paper, spaced apart enough so that they are not touching. Re-wet hands as needed to prevent sticking.
- Place tray or plate of coconut balls in the freezer for about 30 minutes.
- Once coconut balls feel frozen fairly solid on the outside, prepare the melted chocolate.
- Add chocolate chips to a small heatproof bowl or top container of a double boiler.
- Add 2-4 cups of water to a small saucepan or bottom portion of double boiler, and bring to a boil.
- Place container of chocolate chips on top of pot or double boiler, lower the heat on the stove to medium, and melt chocolate for about 15 minutes. Check occasionally to ensure there is plenty of water left in the pot.
- Once chocolate is melted, remove frozen coconut balls from freezer.
- Roll each coconut ball in the melted chocolate, removing excess chocolate with the edge of the bowl or pot, and carefully place back on wax paper or parchment paper.
- Don't worry if the layer of chocolate isn't perfect, and try to avoid creating multiple layers as this will create a very thick chocolate coating.
- Once all coconut balls are covered in chocolate, place tray in the refrigerator to allow the chocolate coating to cool.
- Once fully cooled the chocolate will be hardened. Remove coconut balls from lined baking sheet or plate and gently place in a glass airtight container.
- Serve at room temperature (under about 74 degrees) or straight from the refrigerator.
- Optional: sprinkle with salt for a boost in flavor.
- Enjoy!