Description
These No-Bake Coconut Chocolate Balls are a delightful treat combining creamy sweetened condensed milk, shredded coconut, and chocolate chips, all rolled in graham cracker crumbs. Perfect for a quick dessert or snack, they require no oven and come together with simple mixing and chilling steps.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups sweetened shredded coconut
- 1 cup graham cracker crumbs
- ¼ teaspoon salt
- ½ cup chocolate chips
For Coating
- Extra graham cracker crumbs for rolling
Instructions
- Prepare the wet ingredients: In a large bowl, combine ½ cup softened unsalted butter, 14 ounces sweetened condensed milk, and 1 teaspoon vanilla extract. Stir vigorously until the mixture is completely smooth and well blended, ensuring a creamy base.
- Mix in dry ingredients: Add 3 cups sweetened shredded coconut, 1 cup graham cracker crumbs, ¼ teaspoon salt, and ½ cup chocolate chips into the wet mixture. Stir thoroughly until all ingredients are evenly incorporated.
- Chill the mixture: Place the mixture in the refrigerator for 30 minutes to 1 hour to firm up, making it easier to shape the treats.
- Form balls: Remove the mixture from the fridge and shape into 1-inch diameter balls using your hands.
- Coat in graham cracker crumbs: Roll each ball in the extra graham cracker crumbs until fully coated, providing a nice outer texture and preventing sticking.
- Final chilling: Refrigerate the coated balls for another 30 minutes to set completely before serving.
Notes
- Ensure the butter is softened to mix easily.
- Sweetened shredded coconut adds extra sweetness; for less sweetness, unsweetened coconut can be used.
- Refrigeration time may vary depending on your fridge’s temperature.
- Keep the balls refrigerated until ready to serve for best texture.
- These treats are best enjoyed within 3-4 days when kept refrigerated.
