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Coconut Cookie Balls with Chocolate Centers Recipe

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4 from 11 reviews

Delight in these Coconut Cookie Balls with Chocolate Centers, a no-bake treat combining sweet shredded coconut and rich dark chocolate. Perfectly coated and chilled, these bite-sized snacks offer a creamy chocolate core with a sweet, chewy coconut exterior, making them an irresistible indulgence for any occasion.

Ingredients

Coconut Cookie Balls

  • 3 cups sweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 cup dark chocolate chips (for centers)

Chocolate Drizzle

  • ½ cup dark chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, pure vanilla extract, and salt. Stir the mixture thoroughly until the coconut is evenly coated and begins to stick together, forming a workable dough.
  2. Shape the Cookie Balls: Take about one tablespoon of the coconut mixture and flatten it slightly in your hand. Place a spoonful of dark chocolate chips or a chocolate truffle in the center, then carefully fold the coconut mixture around the chocolate, rolling it into a tight ball. Ensure the chocolate is fully enclosed. Repeat with the remaining mixture and chocolate.
  3. Chill the Cookie Balls: Arrange the formed cookie balls on a parchment-lined baking sheet and refrigerate for 20 to 30 minutes. This chilling step helps the balls firm up and maintain their shape.
  4. Drizzle with Chocolate: Melt the remaining dark chocolate chips together with coconut oil in a microwave or over a double boiler until smooth. Using a spoon or small piping bag, drizzle the melted chocolate over the chilled cookie balls for an attractive finish.
  5. Final Chill: Place the drizzled cookie balls back into the refrigerator for 10 to 15 minutes to allow the chocolate drizzle to set completely.
  6. Serve: Once the drizzle has hardened, your Coconut Cookie Balls with Chocolate Centers are ready to serve. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Use dark chocolate with at least 60% cocoa for a rich flavor contrast with the sweet coconut.
  • Ensure cookie balls are tightly rolled to prevent the chocolate centers from leaking during chilling.
  • You can substitute sweetened shredded coconut with unsweetened for a less sweet version, adjusting the sweetened condensed milk accordingly.
  • For vegan variation, use coconut cream and a plant-based sweetened condensed milk alternative.
  • Allow cookie balls to come to room temperature briefly before serving for softer texture.

Find it online: https://cookedbygrace.com/coconut-cookie-balls-with-chocolate-centers-recipe/