Name: Chocolate Covered Coconut Candy Balls
Prep time: 15 min
Total time: 1 h 45 min
Yield: 30
Cuisine: American, French
Ingredients: 2 1/2 cups of shredded coconut (or dessicated coconut); Note: For finer shredded coconut, put the shredded coconut in a food processor and pulse until fine shreds.; 1 cup sweetened condensed milk (DO NOT use evaporated milk); 1/2 teaspoon pure vanilla extract; 1 cup of powdered sugar (also referred to as 10 x or confectionery sugar); 1 cup (8 ounces) good-grade chocolate; Optional: 2 tablespoons melted paraffin wax, which will make the coating shiny

An indulgent chocolate treat for yourself or you're sharing it with others, these Chocolate Covered Coconut Candy Balls are creamy, chocolaty, filled with coconut cream, and perfect for any coconut candy lover.

One bite of these easy-to-make creamy coconut candy confections and you'll be in coconut heaven.

These are even tastier, fresher than any store-bought boxed candy, plus you'll get a whole plate full instead of finding just one in any store-bought assortment!

If you're a fan of Easter Coconut Cream Eggs, give these are try and shape them into egg shapes instead of balls during the holiday season.

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candy with chocolate covering and creamy coconut filling inside

Why You’ll Love This Recipe

Flavor: made with sweetened condensed milk, flaky coconut, powdered sugar, vanilla, and of course, dipped in a good-grade chocolate
Texture: soft, creamy, chewy, chocolaty with a luxurious taste.
Storing: homemade chocolates should be stored at room temperature in a sealed, airtight container
Appearance: Although each one may look a little different, you can use candy molds if you want to make perfect factory-looking candies. For a shiny appearance, add 2 tablespoons of paraffin wax and melt that first, then add the chocolate before dipping
Ease: do not use an electric mixer; this is a must, make all by hand and there is no baking involved, just melting chocolate!

chocolate coconut candy broken open to see the inside

Chocolate Covered Coconut Cream Balls: Ingredients to have on hand

Sweetened condensed milk: this comes canned and do not mistake this for evaporated milk. This is thick, creamy, and sweet
Vanilla: pure vanilla extract
Coconut: flaked coconut or dessicated coconut (very fine)
Powdered sugar: also referred to as confectionery sugar, 10X sugar
Chocolate: for dipping, only use a very good grade of chocolate, either dark, milk, or white
Optional: some folks enjoy nuts added to these for a crunch, toasted are the best, and we recommend almonds or hazelnuts
orange zest: grated from a fresh orange, lemon can be added for a different flavor

Tips and Tricks for Making Chocolate-Covered Coconut Candy Balls

microwave chocolate in 30-second intervals
always refrigerate the confection for ease of shaping
chill 1 hour before shaping
shredded coconut can go into the food processor first for a smoother candy filling, or use dessicated coconut( Desiccated coconut is the dried and finely grated flesh of the coconut, Usually unsweetened, although the coconut meat still retains a hint of natural sweetness when dried)
for dipping the candy, use two forks and allow the tines to drip back into the bowl
only store these are room temperature in a covered container for 5 day,s or these can be frozen when needed and thawed at room temperature
for uniformly sized candies, use a melon ball scoop

Chocolate Covered Coconut Cream Balls Mix-In Ideas

different extracts, orange, lemon, raspberry, or another you prefer, substituted for the vanilla in the recipe
finely chopped dried pineapple for a tropical addition
nuts, toasted almond, macadamia, pecans, pistachios, hazelnuts, just a few suggestions
coconut
other flavored chips
add some ground spices for a spicy coconut candy
add some mini chocolate chips in the confection
dip in tinted white frosting to match a holiday theme

Chocolate Covered Coconut Cream Balls Pin for Later

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American, French

Yield: 30

Author: Claudia Lamascolo