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

A recipe for Salted Dark Chocolate Coconut Balls! Shredded coconut is combined with sweetened condensed milk, then coated in dark chocolate.
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 centimeters) 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 rounds.
  • 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 refrigerator before serving, about 30 minutes.
  • Store in an airtight container and refrigerate for up to a week.