Why You’ll Love This Recipe

• Flavor: Made with sweetened condensed milk, flaky coconut, powdered sugar, vanilla, and of course, dipped in high-quality chocolate.
• Texture: Soft, creamy, chewy, and chocolaty, they offer a luxurious taste experience.
• Storing: Homemade chocolates maintain their quality when stored at room temperature in a sealed, airtight container.
• Appearance: Each candy may have its unique shape, but you can use candy molds if you desire a more uniform look. To achieve a shiny finish, consider adding 2 tablespoons of paraffin wax to the melted chocolate.
• Ease: No electric mixer necessary—this recipe is completely made by hand and requires no baking, just melting chocolate!

Ingredients to Have on Hand

• Sweetened Condensed Milk: This is a thick, creamy, and sweet ingredient that comes in a can. Do not confuse it with evaporated milk.
• Vanilla: Use pure vanilla extract for the best flavor.
• Coconut: Flaked coconut or desiccated coconut (very finely grated).
• Powdered Sugar: Also known as confectionery sugar or 10X sugar.
• Chocolate: Choose a high-grade chocolate for dipping, whether dark, milk, or white.
• Optional: Consider adding toasted nuts like almonds or hazelnuts for extra crunch, along with some grated orange zest for a hint of citrus flavor.

Instructions

1. In a medium bowl, combine the condensed milk with vanilla, powdered sugar, and coconut. Mix well—don’t worry if the batter is sticky!
2. If you’re opting for additional ingredients like nuts, stir them in after the primary mixture.
3. Using a melon baller or cookie scoop, portion the mixture onto a parchment-lined baking sheet. You can then freeze them for 35 minutes or refrigerate for 1 hour to firm them up.
4. Once the balls have chilled, they’ll be easier to reshape into uniform rounds.
5. Melt the chocolate in a microwave-safe bowl, heating in 30-second intervals to avoid burning. If desired, melt paraffin wax first for a shiny coating, then mix in the chocolate.
6. If the chocolate becomes too thick, add 1 teaspoon of coconut oil or vegetable shortening to regain the right consistency.
7. Wielding a candy dipping tool or two forks, dip each ball in the melted chocolate to coat.
8. Place them back on the parchment-lined sheet and let them chill in the refrigerator for at least 1 hour, or until the chocolate is fully set.
9. Store your delightful candies at room temperature in a covered container for up to 5 days, or freeze them for longer enjoyment—up to 3 months.

Tips and Tricks for Making Chocolate-Covered Coconut Candy Balls

1. Always melt chocolate slowly in the microwave, using 30-second intervals to ensure it doesn’t burn.
2. Refrigerating the mixture before shaping makes it easier to handle.
3. Chill the mixture for at least an hour before shaping into balls.
4. If you want a smoother filling, pulse shredded coconut in a food processor until fine.
5. For dipping, two forks work best to allow excess chocolate to drip off easily.
6. Store your candies at room temperature in a sealed container for optimal freshness.
7. For uniformly sized candies, a melon baller scoop is a great tool.

Mix-In Ideas for Your Coconut Cream Balls

• Different extracts like orange, lemon, or raspberry can replace vanilla for varied flavors.
• Add finely chopped dried pineapple for a refreshing tropical infusion.
• Incorporate nuts such as toasted almonds, macadamia nuts, or hazelnuts for delightful crunchy bites.
• You can also include other flavored chips or mini chocolate chips in the mixture.
• For a festive touch, dip your candies in tinted white frosting that matches seasonal themes.

Chocolate Covered Coconut Cream Balls Pin for Later

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