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+ servings
Chocolate Toasted Coconut Balls
Prep Time
45 mins
Total Time
45 mins
These little decadent chocolate toasted coconut balls are easy to make but hard to resist. Make them and then just try to eat only one!
Course: Desserts/Sweets
Cuisine: American
Keyword: Easter, Holiday Favorites
Servings: 24 balls
Calories: 295 kcal
  • 14 ounces shredded sweetened coconut
  • 14 ounces sweetened condensed milk
  • cups powdered sugar
  • 4 tablespoons unsalted butter softened, divided
  • 1 teaspoon vanilla extract
  • 2 cups dark or semi-sweet chocolate
  1. Pre-heat the oven to 350°F.
  2. Spread the shredded coconut out on a sheet pan. Toast the coconut in the oven for 8 to 10 minutes until lightly browned on the edges. Toss the coconut a few times through the toasting process and keep your eyes on it as it starts to brown.
  3. Remove ⅓ cup of the toasted coconut and set it aside. Scrunch the rest of the toasted coconut up with your hands, turning it into a finer crumb.
  4. In a large bowl, use a hand mixer to blend the sweetened condensed milk and the powdered sugar together until the sugar dissolves. Stir in the toasted coconut, 2 tablespoons of the softened butter and vanilla extract. Chill this mixture in the refrigerator for 30 minutes.
  5. Scoop out tablespoon portions and roll the mixture into balls. Place the rolled balls onto a parchment paper lined sheet pan. If the balls get too warm, pop them into the refrigerator while you get the chocolate ready.
  6. Melt the chocolate and remaining butter over a double boiler. If you don’t have a double boiler, fill a small saucepan with 1 to 2 inches of water and place a metal bowl on top of the pan (the bowl should not touch the water). Bring the water to a boil, then lower the heat and keep the water at a low simmer. Add the chocolate and butter to the bowl and stir until melted.
  7. Using a toothpick, skewer or small fork, dip each coconut ball into the melted chocolate to completely coat it and place it back on the sheet pan with the parchment paper. Immediately sprinkle a little bit of the reserved toasted coconut on top. Repeat with the remaining coconut balls.
  8. Allow the chocolate to set at room temperature or pop the pan into the refrigerator. When set, transfer to an airtight container with pieces of parchment paper between the layers. Store in a cool place or the keep in the refrigerator. Keeps at room temperature or in the refrigerator for 2 to 3 weeks or up to 3 months in the freezer (though the chocolate may bloom in the freezer).

Nutrition Facts
Chocolate Toasted Coconut Balls
Amount Per Serving
Calories 295 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 15g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 12mg4%
Sodium 29mg1%
Potassium 237mg7%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 23g26%
Protein 3g6%
Vitamin A 110IU2%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.