Coconut Balls
These delightful, melt-in-your-mouth coconut balls are the perfect no-bake treat for any occasion, offering a rich, tropical flavor in every bite.
Ingredients
- •2 cups (160g) shredded sweetened coconut
- •1/2 cup (125g) sweetened condensed milk
- •1/2 teaspoon vanilla extract
- •1/4 cup (30g) almond flour or finely crushed graham crackers
- •1/2 cup (40g) extra shredded coconut for rolling
Instructions
- 1
In a medium mixing bowl, combine the 2 cups of shredded coconut, sweetened condensed milk, and vanilla extract.
- 2
Stir in the almond flour or crushed graham crackers until the mixture is thick and holds together when pressed.
- 3
Cover the bowl and refrigerate for 30 minutes to allow the coconut to absorb the moisture, making it easier to shape.
- 4
Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth, round ball.
- 5
Place the remaining 1/2 cup of shredded coconut in a shallow bowl and roll each ball in it until evenly coated.
- 6
Place the finished balls on a parchment-lined tray and serve immediately or keep chilled until ready to eat.
💡 Chef tips
- For a gourmet touch, press a whole toasted almond or a dark chocolate chip into the center of each ball before rolling.
- If the mixture feels too sticky to handle, add an extra tablespoon of almond flour or crushed crackers.
- Store these in an airtight container in the refrigerator for up to one week, or freeze them for up to one month.
✅ How it should turn out
The finished coconut balls should be firm yet tender, with a bright white snowy appearance, a sweet tropical aroma, and a chewy, creamy texture.