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Salted Dark Chocolate Coconut Balls

11 February, 2016 by Tara 6 Comments

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A recipe for Salted Dark Chocolate Coconut Balls! Shredded coconut is combined with sweetened condensed milk, coated in dark chocolate, and topped with sprinkles or coconut for a delicious, easy treat.

Three Salted Dark Chocolate Coconut Balls on parchment with more in the background in pink bowls.

These Salted Dark Chocolate Coconut Balls are a perfect little Valentine’s Day treat. I first came across the recipe over on Port and Fin and absolutely love the creamy coconut filling paired with dark chocolate and just a pinch of salt. They come together with only a little prep and no cooking involved too!

Shredded coconut is combined with sweetened condensed milk and a splash of vanilla extract, then formed into little balls. After refrigerating until firm, they are covered in dark chocolate and topped with sea salt and sprinkles (I used pink sprinkles for Valentine’s Day) or additional shredded coconut.

The Salted Dark Chocolate Coconut Balls were easy to make with just a handful of ingredients and last for up to a week in the refrigerator.

Aerial view of Salted Dark Chocolate Coconut Balls on parchment next to a whisk coated in chocolate.

A Few Tips

I used unsweetened coconut since there is plenty of sugar in the condensed milk and chocolate. You can swap for sweetened coconut to create an even more decadent candy.

To easily divide the coconut filling into individual 1 inch (2.5 cm) portions, I used a small cookie scoop. To roll the balls and keep them smooth, I wet my hands with a little bit of water to keep them from sticking. You could also form the mixture into little candy bars with the help of silicone molds.

Top the coconut balls with sea salt and sprinkles/dried coconut (plain or toasted) immediately after coating in chocolate. If you wait too long, the chocolate will set before the toppings get a chance to stick. 

If refrigerating the coconut filling for longer than 30 minutes, allow to sit at room temperature for a few minutes before coating in chocolate. The melted chocolate will contract a little as it cools and if the filling is too cold, it could seep through weak spots in the coating.

Scooping the Salted Dark Chocolate Coconut Balls and coating in chocolate.

Looking for more coconut-based recipes?

Try my

  • Coconut Margarita
  • Paletas de Aguacate y Coco (Mexican Avocado and Coconut Popsicles)
  • Coconut Lime Baked Donuts

Salted Dark Chocolate Coconut Balls in two pink bowls with one cut in half to show the coconut filling.

Salted Dark Chocolate Coconut Balls Recipe

Adapted from Port and Fin

Three Salted Dark Chocolate Coconut Balls on parchment with more in pink bowls.
Print Pin
5 from 5 votes

Salted Dark Chocolate Coconut Balls

A recipe for Salted Dark Chocolate Coconut Balls! Shredded coconut is combined with sweetened condensed milk, coated in dark chocolate, and topped with sprinkles or coconut for a delicious, easy treat.
Course Dessert
Cuisine N/A
Keyword candy, chocolate, coconut, sweetened condensed milk
Prep Time 20 minutes
Cook Time 0 minutes
Resting Time: 1 hour
Total Time 1 hour 20 minutes
Servings 36 Coconut Balls

Ingredients

Filling:

  • 4 cups (280 grams) shredded, desiccated coconut
  • 14 ounces (397 grams) sweetened condensed milk
  • 1 teaspoon vanilla extract

Coating:

  • 12 ounces (340 grams) dark chocolate coarsely chopped
  • 2 tablespoons shortening

Topping:

  • Flaky sea salt
  • Sprinkles
  • Shredded, desiccated coconut

Instructions

  • Line a large baking sheet with parchment.
  • In a medium bowl, stir together the coconut, sweetened condensed milk, and vanilla extract until the mixture comes together.
  • Roll the mixture into 1 inch (2.5 cm) balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes to allow the filling to set.
  • Place the chocolate and shortening in a microwave-safe bowl. Microwave in 20 second increments, stirring in-between, until melted and smooth.
  • Use a dipping tool or fork to completely coat the coconut ball in the melted chocolate. Allow excess chocolate to drip off and place the covered ball back on the baking sheet, making sure not to touch the other balls.
  • Immediately sprinkle with salt and sprinkles or dried coconut. Repeat with remaining coconut balls.
  • Allow the chocolate to set on the baking sheet either at room temperature or in the frigerator before serving, about 30 minutes.
  • Store in an airtight container and refrigerate for up to a week.
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Filed Under: Desserts Tagged With: candy, Chocolate, coconut, condensed milk, dark chocolate

Previous Post: « Cajun Spice Mix
Next Post: Blood Orange Shortbread Cookies »

Reader Interactions

Comments

  1. Lauren @ Sew You Think You Can Cook

    11 February, 2016 at 10:25 pm

    Stuart would LOVE these.

    Reply
  2. Denay DeGuzman

    5 January, 2021 at 10:49 am

    5 stars
    I made these coconut balls for Christmas. They were a huge hit with the whole family. So delicious!!!

    Reply
  3. Noelle Simpson

    5 January, 2021 at 11:06 am

    5 stars
    Yum!! These were such a delicious sweet treat, loved the coconut in it!

    Reply
  4. Kate

    5 January, 2021 at 11:40 am

    5 stars
    Oh yum, so many good things going on here – dark chocolate, salt, coconut – absolutely delicious! But I can’t stop at one….

    Reply
  5. Cookilicious

    5 January, 2021 at 11:49 am

    5 stars
    These are my favorite. I make it all the time. Thanks for the recipe

    Reply
  6. Anjali

    5 January, 2021 at 11:54 am

    5 stars
    These chocolate coconut balls are like little bites of heaven! They were the perfect dessert to make for my family this past weekend!

    Reply

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