Tasty Chocolate Coconut

These chocolate-filled coconut balls are a scrumptious sweet treat that blends tropical coconut vibes with deep chocolate goodness for a mouthwatering bite-sized dessert. The way the sweet coconut outside meets the melty chocolate inside creates just the right mix that'll have everyone begging to know how you made them.

I whipped up these coconut balls for the first time when some friends dropped by unexpectedly and I needed a quick dessert. They've now become my go-to party treat. I never get tired of watching people's surprise when they discover the chocolate inside.

Ingredients

• Unsweetened shredded coconut: Makes up the main texture and taste - try to get newly packaged coconut for the best flavor
• Sweetened condensed milk: Works as the glue and adds creamy sweetness
• Vanilla extract: Boosts the coconut taste - go for real vanilla not the fake stuff
• Salt: Cuts through sweetness and makes all other flavors pop
• Dark chocolate chips: For the surprise center - pick quality chips with at least 60% cacao for better taste
• Heavy cream: Creates that smooth truffle middle
• Coconut oil: Used in the chocolate topping so it stays shiny and breaks with a nice snap

Step-by-Step Instructions

Prepare the Coconut Mixture:

Mix together 3 cups unsweetened shredded coconut, 1 cup sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt in a big bowl. Stir everything until all coconut bits are coated and it feels sticky but workable. If it seems too wet, throw in more coconut. If it's crumbly, add a little more condensed milk until it sticks together when you squeeze it.

Create the Chocolate Filling:

In a microwave, melt 1 cup dark chocolate chips with 2 tablespoons heavy cream. Heat for 30 seconds at a time, giving it a good stir between each round until it's completely smooth. Let it cool a bit until you can scoop it but it's not totally hard. You want it firm enough to hold shape but still a bit soft.

Shape the Cookie Balls:

Grab about a tablespoon of coconut mix and flatten it in your hand. Drop a small dollop of cooled chocolate in the middle. Gently wrap the coconut around the chocolate, making sure it's fully covered, then roll it between your hands to make a nice round ball. Put each one on a baking sheet lined with parchment paper. For same-sized treats, use a small cookie scoop for both parts.

Chill the Formed Balls:

Put the coconut balls in the fridge for 30 minutes to firm up. This key step makes sure they don't fall apart and makes them easier to handle later. The cooling time also lets the flavors mix together nicely.

Add the Chocolate Drizzle:

Mix ½ cup dark chocolate chips with 1 tablespoon coconut oil in a bowl that's safe for the microwave. Heat in 20-second bursts, stirring after each until totally smooth. Let it cool a little bit. Using a fork, drizzle the melted chocolate in zigzags over the chilled balls. Don't dawdle as the chocolate starts setting quickly.

Final Setting:

Put the drizzled balls back in the fridge for 15 minutes so the chocolate can harden completely. This gives you that nice little crack when you bite in, which goes so well with the soft coconut outside.

Pin it

The rich chocolate hidden inside these coconut balls always makes me think of those chocolate-coconut candies my grandma would bring when she visited. I still remember how her face lit up when I first gave her my homemade version. She told me mine tasted better than the ones from the store, and I've never forgotten that compliment.

Make It Your Own

You can switch up these coconut balls in so many ways. Try rolling them in some toasted coconut flakes when you're done for extra crunch and deeper flavor. You might also want to play around with different fillings like white chocolate, gooey caramel, or maybe mix chocolate with some nut butter for an even richer center.

Storage and Serving Tips

Keep your coconut balls in a sealed container in the fridge and they'll stay good for about 7 days. Want to freeze them? Just lay them out on a baking sheet until they're hard, then move them to a freezer container with parchment paper between layers. They'll last up to 3 months that way. Let them thaw in the fridge overnight before you plan to eat them.

Perfect Pairings

These coconut balls look great on any dessert spread, but they really shine with certain companions. Serve them with some fresh berries, a scoop of vanilla ice cream, or alongside your coffee or tea for an afternoon snack. When you're hosting something fancy, arrange them on a tiered plate with other small sweets to wow your guests.

Pin it

These coconut balls make a fantastic little luxury that's easy to create but sure to impress. Share them with friends and family for a special treat!

Frequently Asked Questions

→ How do I avoid the mixture sticking to my hands?

Lightly dampen your hands with water or rub a little non-stick spray on them before shaping the mixture into balls.

→ Can sweetened shredded coconut be used?

Sure! Just remember it’ll make the dessert sweeter. You can cut back on the condensed milk to balance things out.

→ What’s the best chocolate for the center?

Truffles or dark chocolate chips work great for a rich flavor, but go for milk or semi-sweet chocolate if that’s your thing.

→ What’s the best way to store these bites?

Keep them in an airtight container in the fridge for up to one week. For longer storage, move them to the freezer.

→ Can I make them earlier for a party?

Totally! Prepare them a couple of days in advance and let them chill in the fridge. Save the chocolate drizzle for just before serving so they look their freshest.