These Salted Dark Chocolate Coconut Balls are a perfect little Valentine’s Day treat. Shredded coconut is combined with sweetened, condensed milk, then formed into little balls. They are covered in dark chocolate, then topped with sea salt and sprinkles (I used natural pink sprinkles for Valentine’s Day) or dried shredded coconut. They were easy to make with just a handful of ingredients and last for up to a week in the refrigerator.
I used unsweetened coconut since there was plenty of sugar in the condensed milk and chocolate, but you can also use sweetened if you want them more sweet.
I used a mini scoop to divide the coconut mixture into 1 inch portions. To help 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.
Top the coconut balls with sea salt and sprinkles/dried coconut immediately after coating in chocolate. If you wait too long then the chocolate will set before the toppings get a chance to stick.
4 cups shredded, desiccated coconut
14 ounces sweetened condensed milk
12 ounces dark chocolate, coarsely chopped
Flakey sea salt, sprinkles, and shredded desiccated coconut for topping
Line a large baking sheet with parchment.
In a medium bowl, stir together the coconut and sweetened condensed milk until the mixture comes together. Roll the mixture into 1 inch balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes to allow the balls to set.
Place the chocolate in a microwave-safe bowl. Microwave in 30 second increments, stirring in-between, until melted and smooth.
Use a dipping tool or forks to completely coat a chilled coconut ball in the 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.
Refrigerate on the baking sheet until the chocolate has set, about 30 minutes.
Store in air tight container and refrigerate for up to a week.