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The first time I made this chocolate coconut balls recipe, the whole kitchen filled with the smell of dark chocolate and sweet coconut -exactly like opening a fresh Mounds bar. My husband and I have always loved Mounds candy, so when I mixed the filling and realized it tasted just like them, I knew I'd hit a winner.
He took one bite of the first one straight from the baking sheet and immediately went back for another. There's something special about making a delicious treat at home that tastes better than anything you can buy, especially one tied to a shared memory.
Over time, this easy recipe has become our go-to no-bake holiday treats. The coconut mixture comes together quickly, the melted chocolate mixture coats like a dream, and every batch disappears faster than I expect.
Why You'll Love It
- This easy recipe uses simple pantry ingredients and comes together fast.
- The combination of grated coconut, coconut oil, and semisweet chocolate creates rich, familiar flavor.
- A small cookie scoop makes perfectly shaped bite-sized treats every time.
- These coconut chocolate balls store well and taste even better chilled.
Where This Dish Comes From
Coconut-and-chocolate candies have been around for over a century, showing up in church cookbooks long before candy companies made them famous. Mounds Candy arrived in 1920, pairing chewy coconut with dark chocolate to create a classic flavor combination people still love today. This homemade version keeps that same spirit-soft coconut centers, a smooth chocolate coating, and the kind of simple, nostalgic charm that never goes out of style.
This homemade version keeps the same spirit as those early candies-soft coconut centers, a clean chocolate shell, and no complicated steps. It's the same familiar flavor Mounds fans love, just fresher, softer, and made right in your own kitchen.
Kitchen Equipment
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Prepare the Coconut Mixture
- Combine the powdered sugar, desiccated coconut, sweetened condensed milk, and vanilla extract in a large mixing bowl.
- Stir until the mixture comes together and holds its shape when pressed.
Shape the Balls
- Use a small cookie scoop to portion the coconut mixture into even balls.
- Roll until smooth and place on a parchment-paper-lined baking sheet.
- Refrigerate the chilled balls until firm.
Melt the Chocolate
- Melt the dark chocolate, semisweet chocolate, or chocolate melts with coconut oil in a microwave-safe bowl.
- Stir between intervals until the melted chocolate mixture is completely smooth.
Coat in Chocolate
Store in the refrigerator.
Dip each chilled coconut ball into the melted chocolate mixture, letting excess drip off.
Place the coated bon bons back onto parchment paper and allow them to set fully.
✨ Scroll to the bottom for the full recipe ✨
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Chef's Tips for Chocolate Covered Coconut Balls
- Chill before dipping: Cold centers make coating easier and neater.
- Thin chocolate with coconut oil: Helps create a smooth, even shell.
- Use a small cookie scoop: Ensures uniform bite-sized treats.
- Add extra coconut flakes if needed: Helps firm up a soft mixture.
FAQs
Can I make these ahead?
Yes, they keep well chilled for several days and can be made in advance.
Can I use sweetened shredded coconut?
Yes, but the mixture will be softer. Add more powdered sugar until it firms up.
Can I melt the chocolate on the stovetop instead of the microwave?
A double boiler works just as well-keep the heat low to avoid scorching.
Do these need to stay refrigerated?
Refrigeration keeps the chocolate firm and the filling fresh.
Leftovers & Storage
Store the balls in an airtight container in the refrigerator for up to 1 week. F
reeze them on a sheet pan until solid, then transfer to a freezer bag and freeze for up to 2 months.
Thaw overnight in the refrigerator.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
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Tried It?
If you make this recipe, tag me on Instagram with #jennifercooks - I'd love to see your version!
Sweet Little Treats You'll Want to Hide for Yourself
Some desserts are just too good to leave out on the counter for the whole crew to "sample." These are the sweet little treats you tuck in the back of the fridge or keep in a special tin, the kind you reach for when you want just one perfect bite (that usually turns into three). Here are a few small-but-mighty favorites to stash away for yourself.
Peanut Butter Blossoms - Soft peanut-butter cookies rolled in sugar, each topped with a milk chocolate kiss; perfect for holiday trays and quick enough to bake whenever the craving hits.
Butter Toffee Pretzels - Crunchy pretzels coated in buttery toffee, sprinkled with a little sea salt; a salty-sweet snack that disappears fast and travels well.
Chocolate Hershey Kiss Cookies - Chocolate cake-mix cookies rolled in sugar, baked on a parchment-paper-lined baking sheet, each crowned with a Hershey's Kiss-simple, playful, and reliably delicious.
Easy Candied Pecans - Pecans coated in a cinnamon-sugar-vanilla extract glaze and baked until crunchy; a treat you'll want to keep in a jar on the counter.
Old-Fashioned Vanilla Butter Meltaway Cookies - Delicate little cookies made with powdered sugar and vanilla extract; they practically melt in your mouth, ideal for hiding a few in a quiet moment.
Classic Spritz Butter Cookies
Light, crisp, and buttery cookies pressed into pretty shapes and baked until just set. They're the kind of classic treat you make once and snack on all week.
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Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Chocolate Coconut Balls
Ingredients
- 1 ¾ cups desiccated coconut (also called Macaroon coconut)
- 1 ¾ cups powdered sugar
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil
Instructions
Prepare the Coconut Mixture
- Combine the powdered sugar, desiccated coconut, sweetened condensed milk, vanilla extract, and almond extract in a large mixing bowl until fully incorporated.
- Mix until the texture is firm enough to shape.
Shape the Balls
Melt the Chocolate
- In a microwave-safe bowl, combine the chocolate chips and coconut oil.2 cups semi-sweet chocolate chips, 2 tablespoons coconut oil
- Microwave in short increments, stirring between each, until melted and smooth.
Coat in Chocolate
- Dip each chilled coconut ball into the melted chocolate, allowing excess to drip off.
- Place coated balls back onto wax paper and allow them to set completely.
- Store in the refrigerator.
Notes
- Use milk chocolate or white chocolate in place of dark or semi-sweet chocolate.
- Shortening can be substituted for coconut oil
- Sweetened shredded coconut may be used, but mixture may be softer; add extra powdered sugar if needed.
- Serve cold or at room temperature.
- Pair with coffee, hot chocolate, or a dessert tray with cookies and candies.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!
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