Coconut Balls
These delightful, melt-in-your-mouth coconut balls are the perfect bite-sized treat for any occasion, combining a rich, creamy texture with a toasted coconut finish.
Ingredients
- •2 cups shredded unsweetened coconut (150g)
- •1 can sweetened condensed milk (14 oz / 397g)
- •1 teaspoon pure vanilla extract
- •1/8 teaspoon salt
- •1/2 cup extra shredded coconut for rolling (40g)
Instructions
- 1
In a large mixing bowl, combine the 2 cups of shredded coconut, sweetened condensed milk, vanilla extract, and salt until well incorporated.
- 2
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the coconut to absorb the moisture, making it easier to roll.
- 3
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 4
Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball.
- 5
Roll each ball in the extra shredded coconut until evenly coated, then place them on the prepared baking sheet.
- 6
Bake for 12 to 15 minutes, or until the coconut on the outside is lightly golden brown.
- 7
Remove from the oven and allow the balls to cool completely on the baking sheet before serving, as they will firm up as they cool.
💡 Chef tips
- For a deeper flavor, lightly toast the shredded coconut in a dry pan over medium heat before mixing it into the dough.
- You can insert a whole toasted almond or a dark chocolate chip into the center of each ball before rolling for an extra surprise.
- Store these in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
✅ How it should turn out
The finished coconut balls should have a golden, toasted exterior with a soft, chewy, and intensely sweet coconut center that smells fragrant and tropical.