Coconut Balls
These delightfully sweet and chewy coconut balls require no baking and come together in minutes for a heavenly bite-sized treat.
Ingredients
- •2 cups unsweetened desiccated coconut (180g), divided
- •1 can sweetened condensed milk (14 oz / 396g)
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon salt
- •1 tablespoon coconut oil (melted, optional for extra richness)
Instructions
- 1
In a medium mixing bowl, combine 1 and 1/2 cups of the desiccated coconut, the sweetened condensed milk, vanilla extract, salt, and melted coconut oil.
- 2
Stir the mixture thoroughly with a spatula until it forms a thick, sticky dough that holds its shape.
- 3
Cover the bowl and chill the mixture in the refrigerator for about 30 minutes to make it easier to handle.
- 4
Pour the remaining 1/2 cup of desiccated coconut into a small shallow bowl for coating.
- 5
Scoop out tablespoon-sized portions of the chilled coconut mixture and roll them firmly between your palms into smooth balls.
- 6
Roll each ball generously in the remaining coconut flakes until evenly coated on all sides.
- 7
Place the finished coconut balls on a parchment-lined plate or tray and refrigerate for another 15 minutes before serving.
💡 Chef tips
- You can add a whole toasted almond or a blanched hazelnut into the center of each ball for a delightful surprise crunch.
- Store these coconut balls in an airtight container in the refrigerator for up to one week, or freeze them for up to a month.
- To make this recipe dairy-free and strictly pareve, ensure you use a certified pareve sweetened condensed coconut milk alternative.
✅ How it should turn out
The finished coconut balls should be delightfully tender and chewy, coated in a snowy layer of flakes, with a rich, sweet vanilla-coconut flavor.