Coconut Balls [No-Bake Recipe]
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Similar to energy balls, these coconut balls make a perfect appetizer, snack, or healthy dessert.
If you love coconut, try these easy coconut balls. They are delicious treats for coconut lovers, and they have the added benefit of getting rid of the shredded coconut you have leftover from other projects.
Gifting Coconut Balls
These make a wonderful gift if you package them nicely. They are great for Christmas, birthdays, Mother’s day, or even just for sharing at picnics or potlucks!
How To Make Coconut Balls Without Sweetened Condensed Milk
Most coconut balls call for condensed milk. You end up with a much sweeter, almost candy type of confection. In this case, you’ll be using coconut milk and maple syrup. They do a good job of holding everything together. Plus, once they have chilled in the fridge, the fat from the coconut milk also helps hold everything together quite nicely.
How To Make Coconut Balls Dipped In Chocolate
If you want to make chocolate coconut balls, you can! The easiest way to do this is to melt about 1 to 1½ cups of dark chocolate chips (or broken bars) on low heat in a small slow cooker. You can also melt the chocolate in 1-minute increments in a microwave, stirring after each minute. Dip each ball in the melted chocolate, then place them on a parchment-lined cookie sheet to cool in the fridge.
Dietary Accommodations
These snacks are a sweet treat for different eating plans they are appropriate for a Keto, vegan, gluten-free, or dairy-free eating plan.
Recipe Variations
You can mix up the flavors here by adding and extra ingredients or too. Mix and match to your tastes.
- 2 tablespoons. natural peanut butter
- ¼ cup dark chocolate chips
- ¼ teaspoon almond extract (mix in some chopped almonds, then dip in chocolate for an almond joy flavor)
- 1 cup chopped nuts (pecans, walnuts, peanuts, any type.)
- 1 tablespoon unsweetened cocoa powder (you may need to increase the maple syrup just a little if you use this. Don’t use too much cocoa powder. The excess chocolate can get overpowering quickly.)
- ¼ teaspoon coconut extract to create a stronger coconut flavor.
- Combine almond and vanilla extracts for a nice, balanced flavor.
About The Ingredients
1 cup almond flour – From blanched almonds. Not almond meal.
¼ cup full-fat coconut milk – You want the canned stuff, not the stuff in the refrigerator section.
¾ cup maple syrup – use the real stuff. You can also use honey if you prefer that.
3 cups dry grated coconut – This should be unsweetened. Read the ingredient list. It should only contain coconut. It’s also called desiccated coconut.
How To Make Coconut Balls
Gather and measure all of the ingredients.
Add all the ingredients to a strong blender, food processor, or even a large bowl to mix it by hand.
You should end up with a nice ball of dough.
Now form golfball-size balls (approximately 1-inch balls) by rolling pieces of the coconut mixture (the dough) between your hands. Set them on a level work surface. You can put down parchment paper for easy cleanup.
Roll each ball into dry shredded coconut making sure to coat it evenly all the way around, pressing slightly as you go. set it in the fridge to chill for about 20-30 mins, then serve.
How To Store Coconut Balls
Keep these in an airtight container and store them in the refrigerator for up to a week.
How To Freeze Coconut Balls
Again, store them in an airtight, freezer-safe container and keep them in the freezer for up to 4 months.
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Coconut Balls
Ingredients
- 1 cup almond flour (from blanched almonds. Not almond meal)
- ¼ cup full-fat coconut milk
- ¾ cup maple syrup
- 3 cups dry coconut shreds
Instructions
- Gather and measure all of the ingredients.
- Add all the ingredients to a strong blender, food processor, or even a bowl to mix it by hand.
- You should end up with a nice ball of dough.
- Now form golfball-size balls by rolling pieces of dough between your hands.
- Roll each ball into dry shredded coconut making sure to coat it evenly all the way around, pressing slightly as you go. set it in the fridge to chill for about 20-30 mins, then serve.
