Go Back
–+ servings
Chocolate covered truffles with flaked coconut decorating the tops.

Chocolate Coconut Balls

Make these delicious chocolate coconut balls for a fun Christmas treat, cookie exchange, hostess gift, or “just because”. They’re delicious, very low in sugar and filled with healthy fats.
4.11 from 29 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 40 coconut balls
Calories: 78kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • High-Powered Blender or food processor
  • Lined Baking Sheet
  • Spoon
  • Double Boiler or use a glass bowl over a saucepan of simmering water
  • Fork
  • Storage Container

Ingredients

Coconut Butter

  • 1 ¼ cup coconut flakes
  • 2 Tablespoons coconut oil
  • 2 Tablespoons coconut milk

Coconut Balls

  • ¼ cup maple syrup optional
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 ¼ cup coconut flakes

Chocolate Coating

  • 2 cups chocolate chips melted over a double boiler
  • 1 teaspoon coconut oil for melted chocolate

Instructions

Make Coconut Butter

  • Make coconut butter by blending together 1 ¼ cups coconut flakes, coconut oil, and coconut milk until smooth and thick (almost a runny peanut butter consistency).

Coconut Balls

  • Add to the coconut butter maple syrup, vanilla extract, and sea salt. Pulse a few times to blend together until smooth.
  • Add in the remaining 1 ¼ cup flaked coconut and blend just until distributed.
  • Place mixture into a bowl and scoop by the Tablespoonful and roll into balls. Place balls onto a cookie sheet lined with a Silpat mat.
  • Freeze coconut balls for 15 minutes until firm.

Chocolate Coating

  • While coconut balls set up in the freezer, melt chocolate and coconut oil over a double-boiler (or in the microwave in 30-second increments until melted through).
  • Using two forks, dip coconut balls into chocolate and place on wax paper to harden.
  • Before the chocolate has set up, sprinkle a little bit of flaked coconut, coarse sea salt, or even crushed up peppermint candies over the top of the chocolate coconut balls.

Notes

Recipe Variations:
  • Sugar Free - The maple syrup can be completely omitted for a sugar-free option. If you think you’ll miss the sweetness of the maple syrup, you can add a bit of liquid or powdered stevia (or monk fruit) to the coconut mixture. Additionally,  Lily’s brand of chocolate is a good sugar-free chocolate option.
  • Optional Toppings  - Sprinkling the top of your chocolate coconut balls can make them a little extra. Flaked coconut, sea salt, chopped nuts or crushed peppermint candy are all good options.
Storage Instructions:
Allow the chocolate coconut balls to harden completely, then store them in an airtight container in the refrigerator. We like to use glass canning jars for storage, and it’s so easy to just add a bow, and it’s gift-wrap ready to give away. 
For long-term storage, first flash-freeze the coconut balls on a baking sheet. Then transfer them to an airtight container and store in the freezer for up to three months.
Nutritional Consideration:
Nutrition facts include 2 cups of chocolate chips, which likely won't all be used. 

Nutrition

Calories: 78kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.