No-Bake Coconut Cream Balls Recipe

Introduction

No-Bake Coconut Cream Balls are a simple and delightful treat that combines creamy coconut flavor with a smooth chocolate coating. Perfect for any occasion, these no-fuss sweets require minimal ingredients and no oven time.

Ingredients

• 2 cups shredded coconut (sweetened or unsweetened)
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1/4 cup butter (softened)
• 1 cup melting chocolate chips (white or dark)

Instructions

1. Step 1: In a mixing bowl, combine the softened cream cheese, butter, and powdered sugar. Mix until the mixture is smooth and creamy.
2. Step 2: Stir in the shredded coconut until fully incorporated.
3. Step 3: Using about 1 tablespoon of the mixture, roll into balls and place them on a tray lined with parchment paper.
4. Step 4: Refrigerate the coconut balls for 30 minutes to 1 hour to firm up.
5. Step 5: Melt the chocolate chips in the microwave or over a double boiler, stirring until smooth.
6. Step 6: Dip each chilled coconut ball into the melted chocolate to coat, then return to the parchment-lined tray.
7. Step 7: Place the chocolate-coated coconut balls back in the refrigerator for another 30 minutes to 1 hour to let the chocolate set.
8. Step 8: Serve as is, or decorate with additional shredded coconut or chocolate drizzle if desired.

Tips & Variations

• Substitute dairy-free cream cheese and butter to make a vegan version of this treat.
• Skip the chocolate coating and roll the balls in extra shredded coconut or crushed nuts for a different texture.
• Try using alternative sweeteners like stevia or monk fruit powder in place of powdered sugar, but note that texture might change slightly.
• Mix in chopped dried fruits, mini chocolate chips, or a spoonful of peanut butter to customize the filling.
• Top the balls with sprinkles, chopped nuts, or a pinch of sea salt for added flavor and presentation.

Storage

Store the coconut cream balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To enjoy, thaw in the refrigerator and serve chilled or at room temperature. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy-free cream cheese and butter for this recipe?

Absolutely! Dairy-free cream cheese and plant-based butter work well as substitutes and will keep the recipe dairy-free without compromising taste.

Can I make these without chocolate coating?

Yes, you can leave off the chocolate coating if you prefer a simpler coconut ball. Rolling them in extra shredded coconut or crushed nuts adds texture and flavor.

No-Bake Coconut Cream Balls Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

No-Bake Coconut Cream Balls are an easy, indulgent dessert combining creamy cream cheese, shredded coconut, and a luscious chocolate coating. Perfect for all occasions, these bite-sized treats require no baking and can be customized with various fillings or toppings. They offer a tropical flavor that’s simple to make yet sure to impress.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24 coconut cream balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 cups shredded coconut (sweetened or unsweetened)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup butter, softened

Chocolate Coating

• 1 cup melting chocolate chips (white or dark)

Instructions

1. Prepare the Coconut Cream Mixture: In a mixing bowl, combine the softened cream cheese, butter, and powdered sugar. Mix thoroughly until the mixture is smooth and creamy. Then, stir in the shredded coconut until evenly incorporated.
2. Shape the Coconut Balls: Using about 1 tablespoon of the mixture per ball, roll the coconut mixture between your palms to form smooth, round balls. Place each ball onto a parchment-lined tray, spacing them slightly apart.
3. Chill the Coconut Balls: Refrigerate the shaped coconut balls for 30 minutes to 1 hour to allow them to firm up, making them easier to coat later.
4. Melt the Chocolate: Melt the chocolate chips by microwaving in short bursts, stirring between intervals, or melt them gently over a double boiler to avoid burning.
5. Coat the Coconut Balls in Chocolate: Dip each chilled coconut ball into the melted chocolate, ensuring an even coating. Return the coated balls to the parchment-lined tray.
6. Chill Again to Set the Chocolate: Refrigerate the chocolate-covered coconut balls for an additional 30 minutes to 1 hour until the chocolate is fully set and no longer sticky to the touch.
7. Serve and Enjoy: Optionally decorate with additional shredded coconut, chocolate drizzle, or other toppings. Serve chilled and enjoy the tropical, creamy treat.

Notes

• You can substitute dairy-free cream cheese and butter to make the recipe dairy-free.
• Skip the chocolate coating if you prefer, rolling the balls in extra shredded coconut or crushed nuts instead.
• Alternative sweeteners like stevia or monk fruit can replace powdered sugar, but texture may vary.
• The coconut balls should be firm after chilling and the chocolate coating fully set.
• Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
• These can be made 1-2 days ahead of serving, perfect for parties or gifts.
• Feel free to add fillings like chopped dried fruits, additional chocolate chips, or peanut butter for variety.
• Top with sprinkles, crushed nuts, or sea salt for enhanced flavor and presentation.

Keywords: no bake coconut balls, coconut cream balls, easy coconut dessert, no bake dessert, coconut treats, cream cheese dessert, chocolate coated coconut balls