Dark Chocolate Coconut Balls Recipes

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut and condensed milk.
• Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
• In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

NO-BAKE DARK CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl, combine maple syrup, coconut oil, and vanilla. Mix it together with a spatula or with your hands. I found it easy to rub the ingredients in between my fingers to make sure that the coconut was covered evenly.
• Get a baking sheet to place your coconut balls on. Line with wax paper or foil to make clean-up easier. Using your hands, gather a small amount (ping-pong sized) and squeeze hard to form the coconut balls. I ended up with 18 balls.
• Place the coconut balls in the freezer for about 10 minutes or until firm.
• Double-broiling method. Using a pot, fill the pot with 1-2 inches of water. Heat until broiling. Place a metal bowl on top of the pot and add the chocolate. As the chocolate melts, stir the chocolate to help with the melting process. Carefully remove the bowl of melted chocolate off the pot as it will be hot.
• Using a large (soup) spoon place a coconut ball in the chocolate until the ball is completely coated with chocolate. Remove the ball from the chocolate and place on a lined baking sheet.
• Place in the freezer for 10 minutes until the chocolate is hardened. Take out the freezer and enjoy!

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
• Shape into 1-inch balls.
• Place in refrigerator until firm.
• In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
• Place on waxed paper; let stand until set.
• Store in refrigerator.

DARK CHOCOLATE COCONUT BITES

Steps:

• Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
• Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
• Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
• Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.

CHOCOLATE COCONUT CANDIES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

DARK CHOCOLATE COCONUT BALLS

Steps:

• Mix coconut, condensed milk, powdered sugar and/or chopped nuts (optional) in a medium to large glass bowl (if you have a glass bowl, if not a metal or plastic one will do). Beat/mix by hand, using a very heavy duty spoon, mix very well. Put in freezer (until you get the chocolate and wax mixture done).
• Take semi-sweet chocolate chips and add part of the paraffin wax in a double boiler (if you don't have a double boiler, take a small pot and place it inside a pot just a little bigger add a few inches of water in the big pot, depending on the sizes of your pots your using. Melt chocolate and the wax on med heat until it melts then turn to low heat, add water to bottom pot as needed but make sure you don't put too much water or get any water in the chocolate mixture. Keep adding wax to the melted chocolate until you can hold a small bit under cold water and it stays semi hard to hard. (Use a small metal spoon to test the chocolate.)
• Now take your coconut mix out of the freezer and butter your hands lightly and start making balls, work kind of fast, use a toothpick to dip each ball in the chocolate. Then put them on wax paper (use cookie sheets to place wax paper on). Set the cookie sheet full in refrigerator or freezer for about 1 hour or until chocolate has hardened. If your coconut mixture becomes soft and starts sticking to your hands (if you have any left from the first batch) replace in freezer for about 15 to 20 minutes, then start all over with the making of balls and dipping and refrigerate.
• Now, once you have all of them hardened, take them off waxed paper and put the candies in an airtight bowl and refrigerate them or a freezer Ziploc bag because you can also freeze them. You can eat them right out of the freezer bag. Doesn't require thawing at all.