Ingredients

• 1 can sweetened condensed milk (300 ml in Canada or 14 oz in the US)
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 1/2 cups dried coconut (fine or medium cut)
• 1 1/2 cups graham cracker crumbs (plus extra for rolling)
• 1 1/2 cups chocolate chips

Instructions

Step 1: Gather Your Ingredients

Before you begin, ensure that you have all the ingredients measured out and ready. This will make the process smoother, especially since you’ll be working with sticky ingredients like sweetened condensed milk and melted chocolate.

Step 2: Combine Sweetened Condensed Milk and Butter

In a medium-sized bowl, combine the sweetened condensed milk and melted butter. Stir well until the two are thoroughly mixed. The butter will add richness to the dessert, making each bite creamy and indulgent.

Step 3: Add Vanilla, Coconut, and Graham Cracker Crumbs

Add the vanilla extract, dried coconut, and graham cracker crumbs to the bowl with the condensed milk mixture. Mix until everything is well incorporated. The mixture should start to thicken and hold together, thanks to the graham cracker crumbs, which will act as a binding agent.

Step 4: Shape the Mixture into Balls

Once the mixture is fully combined, start shaping it into small balls, about 1 inch in diameter. The dough will be sticky, so you may want to lightly grease your hands or use a bit of graham cracker crumbs on your palms to make the process easier.

Step 5: Roll the Balls in Graham Cracker Crumbs (Optional)

If you’d like an extra layer of flavor and a touch of crunch, roll each ball in additional graham cracker crumbs. This adds a bit of texture and also gives a finished look to the coconut balls.

Step 6: Melt the Chocolate Chips

Using a microwave or double boiler, melt the chocolate chips until they’re smooth and silky. If you’re using the microwave, heat the chocolate in 20-second intervals, stirring between each one to prevent burning.

Step 7: Dip the Balls in Chocolate

Once the chocolate is melted, dip each coconut ball into the chocolate, making sure it’s fully coated. Use a fork or toothpick to lift each ball out of the chocolate, allowing any excess chocolate to drip off before placing it on a baking sheet lined with parchment paper.

Step 8: Let the Chocolate Set

Place the baking sheet in the fridge for about 20-30 minutes, or until the chocolate coating is fully set. Once set, your No-Bake Chocolate Coconut Balls are ready to enjoy!

Nutrition Facts (Per Ball)

Estimated values based on an average serving size of 1 ball. Actual values may vary based on ingredients used.

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 8mg
• Sodium: 35mg
• Total Carbohydrates: 16g
• Dietary Fiber: 1g
• Sugars: 13g
• Protein: 1g

Frequently Asked Questions (FAQs)

Q: Can I use unsweetened coconut instead of sweetened?

A: Yes, you can use unsweetened coconut if you prefer a less sweet result. Just note that the texture and sweetness will differ slightly from the original recipe.

Q: Can I add nuts or other ingredients to the mixture?

A: Absolutely! Chopped nuts like almonds, walnuts, or even dried fruits can be added to the mixture for extra crunch and flavor.

Q: Can I skip the chocolate coating?

A: Yes, if you’re looking to make these a little lighter, you can skip the chocolate coating. The coconut balls are delicious with or without chocolate.

Q: How long do these chocolate coconut balls last?

A: Stored in an airtight container in the fridge, these treats can last up to two weeks, making them a great make-ahead dessert.

Tips for Making the Best No-Bake Chocolate Coconut Balls

1. Grease Your Hands: To avoid the mixture sticking to your hands, lightly grease your palms with a bit of melted butter or oil. This will make rolling the mixture into balls much easier.
2. Experiment with Flavors: If you want to add a twist to this recipe, try adding different extracts such as almond or peppermint instead of vanilla. Just be cautious with the amounts, as some extracts can be very strong.
3. Use a Double Boiler for Chocolate: If you’re not comfortable with melting chocolate in the microwave, use a double boiler for a more controlled melting process. This reduces the risk of burning the chocolate.
4. Allow Extra Time for Chocolate to Set: If you’re in a warmer environment, the chocolate may take longer to set. You can place the baking sheet in the freezer for quicker results.

Storage Tips

1. Refrigeration: Store your chocolate coconut balls in an airtight container in the fridge for up to two weeks. This will keep them fresh and prevent the chocolate from melting.
2. Freezing: For even longer storage, freeze the balls in a freezer-safe container for up to 3 months. When you’re ready to eat, simply take out the desired amount and allow them to thaw in the fridge for a few hours.
3. Room Temperature: If you’ll be serving them soon after making them, they can be kept at room temperature for a short period. However, it’s best to avoid keeping them out for too long, especially in warm temperatures, as the chocolate may soften or melt.

Conclusion

No-Bake Chocolate Coconut Balls are a delightful treat that requires minimal effort but offers maximum satisfaction. Perfect for parties, gift-giving, or a cozy night in, these sweet, chewy, and chocolatey bites are sure to impress. The combination of coconut and chocolate is classic, and the graham cracker crumbs add a unique twist that makes this dessert a bit more indulgent. With a few simple ingredients and no need to turn on the oven, you can whip up these treats in no time.

Final Thoughts

Feel free to customize this recipe to make it your own. Whether you add a dash of sea salt on top for contrast or mix in some dried cranberries for a festive twist, these chocolate coconut balls are versatile enough to accommodate your tastes. Enjoy the process, share them with friends, and savor every sweet, coconutty bite!