Ingredients
1 c. (135 g.) whole almonds
2 c. (225 g.; 8 oz.) tightly packed sweetened shredded coconut, plus more for sprinkling
1/2 c. (50 g.) unsweetened shredded coconut, toasted
1/4 tsp. kosher salt
3/4 c. (245 g.) sweetened condensed milk
2 c. (340 g.) semisweet chocolate
2 tbsp. coconut oil or vegetarian shortening
Preparation
Step 1Preheat oven to 350°. Spread almonds on a rimmed baking sheet and toast until fragrant and golden in the center, 8 to 10 minutes. Let cool, then roughly chop.Step 2Line another rimmed baking sheet with parchment. In a medium bowl, combine almonds, sweetened coconut, unsweetened coconut, and salt. Fold in condensed milk with a rubber spatula.Step 3Using a 1-ounce scoop, scoop coconut mixture into portions about 2 tablespoons each. Roll between your palms to compact into firm balls (they will be sticky). Arrange on prepared baking sheet and freeze until solid, at least 1 hour or up to 4.Step 4In a medium heatproof bowl, microwave chocolate and oil in 20-second intervals, stirring between each, until melted and smooth.Step 5Line another baking sheet with parchment paper. Dip coconut balls in melted chocolate and arrange on prepared baking sheet. Sprinkle with sweetened coconut.Step 6Refrigerate until firm, 1 to 2 hours. Step 7Make Ahead: Coconut balls, without chocolate coating, can be made 1 day ahead. Store in an airtight container and refrigerate. Chocolate-covered balls can be made 1 month ahead. Freeze on a baking sheet until firm, then transfer to an airtight container and keep frozen.
Dipping anything in chocolate can be a tricky business. Our top tip? Buy good-quality chocolate (we like Ghiradelli’s 46% semisweet baking chips) and add a tablespoon of coconut or vegetable oil for each cup of chocolate as you melt it. The oil adds a beautiful shine and also helps thin out the chocolate so it’s the perfect dippable consistency. Read on for more tips on these no-bake coconut balls. Looking for more candy recipes? Check out these Oreo truffles—they’re full of fudgy goodness. What’s in these chocolate coconut balls? These cookies are filled with toasted chopped almonds, sweetened coconut flakes, and unsweetened toasted coconut, bound together with a little sweetened condensed milk. Using two kinds of coconut might seem a little extra, but we promise they’re both there for a reason! The toasted coconut brings an extra nuttiness and true coconut flavor, while the sweetened coconut teams up with the condensed milk to bring that soft, chewy texture we love. Why did my chocolate clump when I melted it? Chocolate doesn’t usually melt smoothly—that’s why it’s important to stir after every 20 seconds in the microwave. Stirring helps distribute the heat and encourage any pockets of unmelted chocolate to melt. Those pockets of unmelted chocolate might look a little lumpy at first, but they’ll smooth out as you stir. On the other hand, if the chocolate becomes hard and clumpy and doesn’t smooth out as you stir, it may be seizing. Chocolate seizes when it overheats or comes in contact with small amounts of water. This is why we only add pure fats (like coconut or vegetable oil) to the chocolate to thin it out; adding a fat such as butter, which contains a small percentage of water, causes the chocolate to seize. And no, there’s no way to remelt chocolate once it seizes. You can still eat it—it’ll taste great!—but you won’t be able to use it to dip these coconut balls. What’s the best way to dip these? Dipping these coconut balls can be tricky, but there are a few surefire tips that will make it much easier. First, make sure your coconut balls are packed as tightly as possible and then completely frozen. You want them solid. When you’re ready to dip, drop the balls one at a time into the bowl with your melted chocolate and spoon the chocolate over top. Once the coconut ball is covered, lift it out using two forks as tongs and place it on the baking sheet. How do I store these? Unless you live in the Arctic, you should store these coconut balls in the refrigerator. We like to chill them on the baking sheet until the chocolate is set before transferring them to an airtight container. You can also freeze them, if you like. Refrigerated or frozen, they should stay good for at least 3 weeks. Made these? Let us know what you think in the comments below.
