A tasty dessert, this chocolate coconut balls recipe is an easy-to-make dessert that is perfect for spring or summer.
If you love a great coconut dessert, these chocolate coconut balls are for you! They are a single-serve dessert that you can serve at parties, family gatherings, or holiday celebrations.
This recipe makes about 12 coconut balls.
- Food Processor or Blender
- Parchment or Wax Paper
- Baking Sheet
- Small Cookie Scoop
- 1 cup unsweetened shredded coconut
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- ¼ tsp pure vanilla extract
- ⅛ tsp salt
- 1 cup dark or semi-sweet chocolate + 1 teaspoon coconut oil
Substitutions: 2 tablespoon water plus stevia (to taste) instead of maple syrup.
Substitutions: Agave nectar or honey for maple syrup
How to Make the Coconut Balls Dipped in Chocolate
Blend the coconut, maple syrup, 2 tbsp of coconut oil, vanilla, and salt in a blender or food processor.
Once everything is combined, roll into balls. We like to use a small cookie scoop or ice cream scoop so that each coconut ball is even.
Place the balls on a parchment or wax paper-lined baking sheet and stick them in the freezer for about an hour. This will help the coconut balls set properly so that we can cover them in chocolate.
After they have set, melt the chocolate and 1 tsp of coconut oil in the microwave for about 1 minute or until fully melted.
Use a fork to dip each ball in chocolate, scraping off the fork against the side of the bowl before placing coconut balls onto the baking sheet.
Using a fork instead of a spoon to dip the balls into the chocolate helps the excess chocolate drip off.
Let set at room temperature and serve.
Can I make the Chocolate Coconut Balls Recipe ahead of time?
Yes! You can easily make the coconut balls recipe ahead of time and store them in the fridge for up to 4 days or freezer for up to 40 days.
Then you can grab them when you are ready for a small sweet treat or pull them out to have a quick and easy party treat.
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