No‑Bake Coconut Cream Balls Recipe

Yield & Timing

• Servings: ~ 20–24 balls (depending on size) Kickass Baker+2The Cooking Twins+2

• Prep Time: ~ 15–20 minutes The Cooking Twins+1

• Cook Time: None (no baking required)

• Chilling Time: ~ 30–60 minutes to set Kickass Baker+1

• Total Time: ~ 45–60 minutes (including chill time)

Ingredients

• 3 cups unsweetened shredded coconut (desiccated coconut) Kickass Baker+2Chocolate Covered Katie+2

• 1 can (≈14 oz / 300–400 ml) sweetened condensed milk Kickass Baker+1

• 1–2 teaspoons vanilla extract (optional, but adds flavor) Harbour Breeze Home+1

• Extra shredded coconut (for rolling/coating, optional) Kickass Baker+1

Optional (for chocolate‑coated version):

• 6–8 oz (≈170–225 g) semisweet or dark chocolate chips (or a chocolate bar) Kickass Baker+1

• 1–2 tsp coconut oil or neutral oil — helps chocolate melt smoothly Kickass Baker+1

Instructions

1. Prepare your base mixture:
   In a large bowl, combine the shredded coconut and sweetened condensed milk. Add the vanilla extract if using. Stir until everything is well coated and the mixture becomes sticky and cohesive. Kickass Baker+2Chocolate Covered Katie+2

2. Chill the mixture (optional but recommended):
   Cover the bowl and place in the refrigerator for about 15–30 minutes. This helps the mixture firm up slightly, making it easier to shape. Kickass Baker+2Harbour Breeze Home+2

3. Form the balls:
   Remove the mixture from the fridge. With clean hands (or a small ice‑cream/cookie scoop), take about 1 tablespoon of mixture and roll into a small ball between your palms. Place the formed balls on a tray lined with parchment paper or wax paper. Kickass Baker+2Southern Home Express+2
   If desired, roll each ball in extra shredded coconut to coat — this gives a nice snowy, festive look. Kickass Baker+1

4. Chill until set:
   Place the tray in the refrigerator for at least 30 minutes, or until the balls are firm. Kickass Baker+1

5. Optional – Chocolate coating:

   • Melt the chocolate chips (with a little coconut oil or neutral oil) in a microwave-safe bowl in 30‑second intervals (stir between intervals) until smooth. Kickass Baker+1

   • Dip each chilled coconut ball into the melted chocolate, allowing excess chocolate to drip off. Transfer back to the parchment‑lined tray. Kickass Baker+1

   • Return to the fridge until the chocolate coating is set (about 20–30 minutes). Kickass Baker+1

6. Serve and store:
   Enjoy the coconut cream balls straight from the fridge. Store leftovers in an airtight container in the fridge for up to about 2 weeks. Kickass Baker+2The Cooking Twins+2
   If you made chocolate‑coated balls — keep them chilled, as the coconut + chocolate may soften at room temperature.

Tips for Best Results

• Use unsweetened shredded coconut (desiccated) for better texture and less cloying sweetness. Chocolate Covered Katie+1

• If the mixture seems too dry or crumbly (hard to stick together), add a little extra condensed milk, a teaspoon at a time.

• If too wet or sticky, add a bit more shredded coconut.

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