No Bake Coconut Balls With Cream Cheese
The No-Bake Coconut Balls recipe is a delightful, no-fuss dessert that balances simplicity with indulgent flavor. Its creamy coconut center and chocolate coating make it a crowd-pleaser, while the no-bake process ensures accessibility for all skill levels.
Ingredients
- 1 cup shredded coconut unsweetened
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
- Extra shredded coconut for rolling optional
Instructions
- In a mixing bowl, combine the softened cream cheese, shredded coconut, powdered sugar, and vanilla extract. Mix well until a sticky mixture forms.
- Scoop out 1 tablespoon of the mixture and roll it into a ball. Place the ball on a baking sheet lined with parchment paper. Repeat with the remaining mixture.
- Refrigerate the coconut balls for 1 hour to firm up.
- In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together, stirring until smooth.
- Dip each chilled coconut ball into the melted chocolate, using a fork to lift it out and allow excess chocolate to drip off. Place back on the parchment-lined baking sheet.
- If desired, roll some of the chocolate-coated balls in extra shredded coconut before the chocolate sets.
- Refrigerate the balls for an additional 30 minutes to allow the chocolate to harden.
- Store the No-Bake Coconut Balls in an airtight container in the refrigerator for up to one week.
Notes
Notes
- Adjustments may be made based on personal preferences or dietary restrictions (e.g., using vegan cream cheese or dairy-free chocolate).
- For a smoother chocolate coating, ensure the coconut oil is fully incorporated when melting the chocolate.
- The optional coconut rolling adds texture and enhances the coconut flavor.