Coconut Balls

Chocolate Covered Coconut Balls

Prep Time: 20 minutes

Inactive Time: 30 minutes

Yield: 70 1-inch balls

Recipe inspired by:

The How-to Baker’s Great Grandma Vera

 

My great grandma Vera used to make coconut balls every year to give as Christmas gifts. To this day, our family continues that tradition. We’ve modified her recipe over the years by by adding toasted slivered almonds. The sweet flaked coconut combined with toasted nuts make these coconut balls what an Almond Joy bar has always hoped to become.

Ingredients:

Coconut balls
2 cups chopped or ground almonds, toasted
1 13-oz. bag of flaked coconut
3 cups (¾ pounds) powdered sugar
1 14-oz. can sweetened condensed milk
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla

Chocolate coating
3 cups melting chocolate chips or chopped chocolate
2 tablespoons vegetable shortening

Directions:

coconut ball ingredients

Coconut balls
1. In a large bowl, mix nutsPlace peanut butter, butter and powdered sugar in a large mixing bowl.

 
 
 
 

mix dry ingredients in a large bowl

2. In a large bowl, mix nuts, coconut, powdered sugar and salt.

 
 
 
 
 
 

add butter, condensed milk and vanilla

3. Add melted butter, condensed milk and vanilla. Mix well.

Once mixed, chill the mixture for at least 30 minutes before shaping. This will make the batter easier to handle.

 
 

measuring coconutballs

4. Remove the mixture from the fridge and use a small cookie scoop or tablespoon to measure enough batter to form a 1-inch ball.

 
 
 
 

roll coconut balls between hands

5. Roll each scoop between your hands to form a small ball.

 
 
 
 
 

coconut balls on cookie sheet

6. Place the formed balls on a wax paper lined cookie tray and chill in the refrigerator for at least 15 minutes before chocolate coating.

 
 
 
 

melting chocolate in a double boiler

Chocolate Coating
7. Mix the chocolate and shortening in a metal or glass bowl. Melt chocolate using either the microwave or double-boiler method. Once melted, remove the chocolate from heat.

 
 
 

chocolate coating coconut balls

8. To chocolate coat the balls, drop 3-4 balls at a time into the melted chocolate mixture.

Use two forks to fish out the coconut balls and allow the excess chocolate to drain off each ball.

 
 
 
 

chocolate coated coconut balls

9. Place chocolate coated balls on a cookie sheet lined with wax or parchment paper. Stash the finished coconut balls in the refrigerator until well chilled.

Coconut balls can be stored at room temperature for up to a week. For longer storage, they can be frozen in a freezer bag for up to 3 months.

Related Techniques:

Chopping nuts
Toasting nuts
Melting chocolate

Baker’s Tips:

  • Any type of nut may be substituted for the almonds. Just be sure to toast the nuts before use.
  • A small cookie cream scoop is the perfect tool to measure the batter when forming the coconut balls.
  • Adding the small amount of shortening to the chocolate helps prevent the chocolate covered balls from melting in your hand.
  • Eating frozen coconut balls is almost as delightfully enjoyable as eating them when they are thawed.
  • Chocolate Coated Coconut balls make an excellent homemade gift.

Got a tip to share? Let us know.

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