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Coconut Cream Balls you don't bake are sweet, bite-sized desserts where you mix rich cream cheese with coconut and toss in some melted chocolate. The inside's smooth and soft, and each ball's got a shiny chocolate layer that's going to win over anyone who loves coconut or chocolate.
Effortless Treats For Busy Days
These coconut cream balls come together fast. All you need is a few simple things from your kitchen and just a handful of steps. You don't need any fancy gadgets either. Since there's zero baking, making these is a breeze—no fuss involved.
Key Items You’ll Need
- Main Ingredients:
- Full-fat unsalted butter: 4 tablespoons (57g), at 65°F (18°C)
- Full-fat cream cheese: 8 oz (227g), also at 65°F (18°C)
- Having that full-fat makes them extra creamy
- Dry Mix-Ins:
- Shredded coconut: 2 cups (170g)
- Shreds should be about 1/8-inch
- Moisture around 12-15%
- Powdered sugar: 2 cups (240g), sifted is best
- Shredded coconut: 2 cups (170g)
- For The Chocolate Shell:
- Melting chocolate: 2 cups (340g)
- You want the melt to hit 88-90°F (31-32°C)
- Cocoa butter in the range of 32-35%
- If You Want Extras:
- Coconut extract: ½ teaspoon (2.5ml)
- Vanilla extract: 1 teaspoon (5ml)
- Extra coconut: ½ cup (43g), perfect for sprinkling on top
How To Make These
- Get Your Space Ready
- Keep the room at 68-72°F (20-22°C), humidity under 60%. Lay out parchment on a baking tray, and get a scale and thermometer nearby.
- Mix Everything Together
- 1. Start by whipping cream cheese with butter for a couple minutes til it’s smooth.
2. Slowly sift in powdered sugar so it blends well.
3. Gently mix in coconut to spread it through.
4. You’re aiming for a final mix temp of 65-68°F (18-20°C). - Let It Chill
- 1. Pop the mix in the fridge at 40°F (4°C) for about an hour.
2. It’s ready when it easily keeps shape if you ball it up.
3. Internal temp should be 40-45°F (4-7°C). - Roll Into Balls
- 1. Scoop mix into 1-inch (24g) rounds using a #50 scoop.
2. Roll them between your hands for a few seconds til smooth.
3. Place each on your tray about an inch apart.
4. Freeze at 0°F (-18°C) for 1 hour. - Dip In Chocolate
- 1. Melt the chocolate until it’s right at 88-90°F (31-32°C).
2. Try to keep it at that temp as you go.
3. Dunk each ball for just a few seconds.
4. Let the extra chocolate drip off for about 10 seconds.
5. Set them back on the paper, still spaced out. - Let The Chocolate Harden
- Put trays in the fridge at 40°F (4°C) for 15-20 minutes. Once the chocolate’s hard and the treats hit 45°F (7°C), you’re set.
Personalize and Play
Change up the flavor if you want. Just keep total liquid about the same:
- Coconut extract: use 1 teaspoon (5ml)
- Almond extract: half a teaspoon (2.5ml)
- Minty twist: quarter teaspoon (1.25ml) of mint extract
Keeping an eye on temperature is what makes the coating and texture turn out right.
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Keeping Them Fresh and Tasty
Ways to stash and serve:
- In the fridge: safe for a week at 40°F (4°C)
- Frozen: keeps three months at 0°F (-18°C)
- They’re best eaten at 55-60°F (13-16°C) for that perfect bite
- Stack with wax paper in a tight container for storage
Common Questions
- → How come my mixture's too sticky to shape?
Pop the mix in the fridge to firm up, and sprinkle some powdered sugar on your hands. Still sticky? Keep adding powdered sugar a little at a time till it holds.
- → Is it cool to swap out the chocolate?
Definitely! Dark, milk, or even white chocolate all taste great—just pick your fave.
- → What's the shelf life for these goodies?
Leave them in the fridge and they’ll last up to a week. Or stash them in the freezer sealed up tight for two or three months.
- → Can I make these without any dairy?
No problem. Just grab non-dairy cream cheese, use coconut oil if you’re skipping butter, and go for vegan chocolate chips.
- → Why did my chocolate get all weird and clumpy?
If even a drip of water hits the melting chocolate, it’ll seize up. Warm it slow, stir often, and keep water away.