Description
Delicious no-bake coconut cream balls made with a smooth cream cheese and shredded coconut mixture, coated in rich melted chocolate. Perfectly sweet and creamy, these bite-sized treats are easy to prepare, requiring no oven time and ideal for quick indulgence or party snacks.
Ingredients
Scale
Cream Mixture
- 8 oz cream cheese, softened
- 1 tablespoon butter, softened
- 4 cups powdered sugar
- 1 cup shredded coconut
Chocolate Coating
- 1 (12 oz) bag melting chocolate chips
Instructions
- Prepare Your Workspace: Line a baking sheet with parchment paper and set it aside to ensure easy cleanup and prevent sticking during the preparation process.
- Make the Coconut Cream Mixture: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar while mixing well to incorporate. Stir in the shredded coconut thoroughly. Place the mixture in the refrigerator to chill for 1 hour, allowing it to firm up for easier shaping.
- Shape the Coconut Cream Balls: Dust your hands lightly with powdered sugar to prevent sticking. Roll the chilled coconut mixture into small, bite-sized balls and arrange them on the parchment-lined baking sheet. Freeze the balls for 1 hour to solidify and prepare for coating.
- Prepare the Chocolate Coating: Melt the chocolate chips according to package instructions, either by carefully microwaving in intervals or over low heat using a stovetop method. Stir until smooth and fully melted.
- Dip the Coconut Balls in Chocolate: Using a fork, dip each frozen coconut ball into the melted chocolate, making sure it is fully coated. Place the chocolate-coated balls back onto the parchment-lined baking sheet.
- Set the Chocolate: Chill the chocolate-coated coconut balls in the refrigerator for 5 to 10 minutes until the chocolate hardens and sets completely.
- Serve and Store: Serve the coconut cream balls immediately as a delightful treat or store them in an airtight container in the refrigerator to enjoy later.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing.
- Dusting hands with powdered sugar helps keep the mixture from sticking when rolling into balls.
- If you prefer a stronger coconut flavor, you can toast the shredded coconut lightly before mixing.
- Use good quality melting chocolate for a smooth and glossy coating.
- Store the finished balls in the refrigerator for up to one week.
