Oh, hello there! Come on in, kick off your shoes, and let’s chat. I’ve been whipping up a batch of my famous Coconut Balls, and the smell is just heavenly. Seriously, these little bites of joy have been a staple in our family for as long as I can remember.

You know, the first time I tried making Coconut Balls, it was a complete disaster. I was probably fresh out of college, trying to impress my then-boyfriend’s mother (talk about pressure!), and I found this recipe online that seemed simple enough. I thought I was being all fancy, using some obscure type of sugar that I’d never even heard of before. Well, let me tell you, those Coconut Balls turned out rock hard! They were so dense that you could practically bounce them off the floor. Thankfully, everyone was very polite, but I knew the truth. They were awful.

But, like any determined home cook, I wasn’t about to give up. I tweaked the recipe, simplified the ingredients, and after a few more tries (and a few more less-than-perfect batches), I finally landed on a recipe that’s become a family favorite. Now, my kids practically beg me to make these Coconut Balls every holiday season. It’s one of those easy dessert recipes that even the little ones can help with!

The best part about this recipe is how easy it is. I mean, life is busy, right? Between school runs, soccer practice, and trying to keep the house from looking like a tornado hit it, I need recipes that are quick, simple, and don’t require a million ingredients. And these Coconut Balls? They totally fit the bill. They’re a no bake dessert wonder! I can whip up a batch in under 30 minutes, and they’re always a hit.

So, let’s get started, shall we? I promise, even if you’ve had kitchen mishaps in the past (and who hasn’t?), you can totally nail this recipe. Trust me, if I can do it, anyone can! Get ready to enjoy some amazing Coconut Balls.

Ingredients

14 ounces sweetened condensed milk (I always use the full-fat version for extra richness in my Coconut Balls).
7 cups shredded coconut, sweetened (You can use unsweetened if you prefer, but I find the sweetened kind gives these Coconut Balls the perfect amount of sweetness.) When making Coconut Balls, you can find shredded coconut in the baking aisle of most grocery stores, but I always buy mine in bulk at a warehouse club to save money.
1 teaspoon vanilla extract (Adds a lovely depth of flavor). Here’s a Coconut Balls trick I learned from my mom: use good quality vanilla. It makes a world of difference!
Pinch of salt (Just a tiny bit to balance the sweetness).
Optional: 1 cup chocolate chips, melted (For drizzling or dipping). For chocolate coconut balls, I always use semi-sweet chocolate chips. They provide a nice balance to the sweetness of the coconut.
Optional: Extra shredded coconut, for rolling (Adds a nice texture and visual appeal to your Coconut Balls). For extra coconut, I toast the coconut flakes in the oven at 350 degrees F until slightly browned. This enhances the flavor!

For the sweetened condensed milk, I tend to buy a couple of cans when they’re on sale and keep them in the pantry. They last forever! As for the shredded coconut, I store it in an airtight container in the freezer to keep it fresh. This is especially helpful if you don’t use it very often. And if you have any leftover shredded coconut after making your Coconut Balls, you can always use it to top yogurt, oatmeal, or even add it to smoothies.

How to Make – Step-by-Step

Alright, let’s get down to business and make these delicious Coconut Balls! Don’t worry, it’s super easy. I promise!

Combine Ingredients: In a large bowl, pour in the sweetened condensed milk. Add the shredded coconut, vanilla extract, and a pinch of salt.
Mix Well: Using a spatula or your hands (my preferred method – just make sure they’re clean!), mix everything together until well combined. Don’t worry if it seems a little sticky at first; that’s perfectly normal. Just keep mixing until the coconut is evenly coated. I learned the hard way with Coconut Balls that the more you mix, the better they hold their shape later.
Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator. Chill for at least 30 minutes, or even longer if you have time. This is important because it helps the mixture firm up, making it easier to roll into balls. In my kitchen, making these Coconut Balls usually takes about an hour from start to finish, including the chilling time.
Shape the Balls: Once the mixture is chilled, remove it from the refrigerator. Grab a small amount of the mixture (about a tablespoon) and roll it between your palms to form a ball. Don’t worry if your Coconut Balls aren’t perfectly round; a little rustic charm is always welcome!
Roll in Coconut (Optional): If you’re using extra shredded coconut, pour it into a shallow dish. Roll each Coconut Ball in the coconut until it’s fully coated. This step is optional, but it adds a nice texture and makes them look extra pretty.
Drizzle with Chocolate (Optional): If you’re using melted chocolate, dip the Coconut Balls into the melted chocolate or drizzle the chocolate over the Coconut Balls using a fork or spoon. Place the chocolate coconut balls on parchment paper until the chocolate is set.
Chill Again: Place the finished Coconut Balls on a baking sheet lined with parchment paper. Put them back in the refrigerator for another 15-20 minutes to help them set completely. While the Coconut Balls are chilling for the second time, I usually clean up the kitchen. Multi-tasking is key, right?
Serve and Enjoy: Once the Coconut Balls are firm, they’re ready to serve! Store them in an airtight container in the refrigerator for up to a week. Your Coconut Balls should smell like sweet coconut with a hint of vanilla.

Serving Suggestions

Okay, so now that you’ve made these amazing Coconut Balls, let’s talk about how to serve them! The kids love our Coconut Balls when I pack them in their lunchboxes as a little sweet treat. But honestly, there are so many ways to enjoy these little guys.

These Coconut Balls are perfect for parties, potlucks, or any kind of gathering where you need a quick and easy dessert. They’re also great for holidays, especially Christmas and Easter. I always make a big batch of Coconut Balls to give away as gifts to friends and neighbors.

For presentation, I like to arrange the Coconut Balls on a pretty platter or in a decorative bowl. You can also sprinkle them with a little extra shredded coconut or drizzle them with more melted chocolate for a fancy touch.

If you have extra Coconut Balls (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to a week. They actually taste even better the next day, after the flavors have had a chance to meld together.

For a seasonal variation, you can add a little peppermint extract to the mixture during the holiday season for a festive twist. Or, in the summertime, you can add a little lime zest for a refreshing flavor. My friends always ask for this Coconut Balls recipe, and I’m always happy to share it. It’s just one of those recipes that everyone loves!

For serving, I like to pair them with a glass of cold milk or a cup of hot coffee. They’re also delicious with a scoop of vanilla ice cream. You can never go wrong with ice cream, right?

Frequently Asked Questions

Alright, let’s tackle some frequently asked questions about these delicious Coconut Balls. I’ve heard it all over the years!

Can I use unsweetened coconut instead of sweetened?

Absolutely! If you prefer a less sweet Coconut Balls, unsweetened coconut works great. You might want to add a tablespoon or two of powdered sugar to the mixture to compensate for the lack of sweetness.

Can I make these vegan?

Yes, you can make vegan coconut balls! Just substitute the sweetened condensed milk with a vegan sweetened condensed milk alternative. There are several brands available now, and they work just as well.

My mixture is too dry. What should I do?

If your mixture seems too dry, add a tablespoon of sweetened condensed milk at a time until it reaches the desired consistency. Remember, you want it to be moist enough to hold its shape, but not too wet. You know what I do when my Coconut Balls are too dry? I sometimes add a teaspoon of coconut oil!

My mixture is too wet. What should I do?

If your mixture is too wet, add a little more shredded coconut until it firms up. Start with a quarter of a cup and mix well. Repeat until you reach the right consistency.

Can I freeze these?

Yes, you can freeze Coconut Balls! Place them in a single layer on a baking sheet lined with parchment paper and freeze for about 30 minutes, or until solid. Then, transfer them to an airtight container and store them in the freezer for up to 2 months.

How long do these last?

In the refrigerator, these Coconut Balls will last for up to a week. In the freezer, they will last for up to 2 months.

Can I add other flavors?

Absolutely! Feel free to get creative and add other flavors to your Coconut Balls. Some popular additions include chocolate chips, chopped nuts, dried fruit, or even a little bit of citrus zest. My family loves it when I add a little bit of almond extract.

Why are my Coconut Balls crumbly?

That typically indicates there is not enough liquid to bind all the coconut. Add the sweetened condensed milk a little at a time until the mixture binds together better.

My Final Thoughts

These Coconut Balls are more than just a recipe to me; they’re a little piece of my family history. Every time I make them, I think of all the happy memories we’ve shared over the years, from holiday gatherings to simple weeknight desserts. It’s one of those recipes that brings everyone together, and that’s what I love most about it.

And to ensure your success in the kitchen with these delightful treats, here are My Coconut Balls Pro Tips:

Don’t skip the chilling time: This step is crucial for helping the mixture firm up and making it easier to roll into balls.
Use good quality ingredients: The better the ingredients, the better the taste. Trust me, it makes a difference!
Get creative with flavors: Don’t be afraid to experiment with different flavors and add-ins to make these Coconut Balls your own.

Now, let’s talk variations! Over the years, we’ve tried a few different versions of these Coconut Balls, and they’ve all been delicious in their own way. One of our favorites is chocolate coconut balls, where we dip the Coconut Balls in melted chocolate. Another variation is adding chopped nuts to the mixture for a little extra crunch. And for a truly decadent treat, we sometimes add a layer of Nutella to the center of each Coconut Ball.

My youngest absolutely loves the chocolate coconut balls, while my eldest prefers the classic version with just coconut and vanilla. As for myself, I’m partial to the ones with a little bit of lime zest.

I really hope you give this Coconut Balls recipe a try. It’s so easy to make, and it’s always a crowd-pleaser. I have no doubt that these little bites of joy will become a family favorite in your house, too.

Also, if you are searching for other no bake treats like these Coconut Balls then try these links for no bake pecan pie balls or maybe you are looking for other easy pecan pie balls

Remember, cooking is all about having fun and experimenting. So, don’t be afraid to get creative and make this recipe your own. And most importantly, enjoy the process! Now go have some fun and make some Coconut Balls!

Coconut Balls

Print Recipe

These Coconut Balls are a sweet and simple treat perfect for a quick dessert or snack. Made with just a few ingredients, they’re naturally delicious and easy to customize.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 24 servings
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

14 ounces sweetened condensed milk
14 ounces shredded coconut, divided
Optional: 1 teaspoon vanilla extract
Optional: Extra shredded coconut for coating

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the sweetened condensed milk and most of the shredded coconut (reserve some for coating).
If desired, add vanilla extract and mix well.
Roll the mixture into small balls, about 1 inch in diameter.
Roll each ball in the reserved shredded coconut, coating completely.
Place the coconut balls on a baking sheet lined with parchment paper.
Refrigerate for at least 30 minutes to allow them to firm up.
Serve chilled and enjoy!

Notes

For a richer flavor, toast the shredded coconut before mixing. You can also add a pinch of salt to balance the sweetness. To make them extra special, dip the finished coconut balls in melted chocolate.