This easy coconut balls recipe starts by toasting the coconut to make the no-bake treat truly delicious. Only 3 ingredients for a sweet coconut truffle!
Easy Toasted Coconut Balls!
I’m so excited to share this easy no-bake coconut balls recipe with you today! These toasted coconut balls are a quick version of a coconut macaroon, as perfect for your holiday cookie platter as they are for a sweet treat with a cup of coffee. It’s always helpful to have a few more easy recipes around the holidays to give as gifts or as a host. And I have some fun variation ideas for you too! Toasting the coconut only adds a few extra minutes to the total time, but it really increases the flavor and texture. If you are a coconut lover these are for you.
Necessary ingredients:
Be sure to scroll down to the recipe card to see the full recipe with all ingredient measurements!
- desiccated coconut. Instead, you CAN use sweetened flaked coconut in this recipe. I’ve covered all the details below!
- Sweetened condensed milk. This is the binder for the coconut balls and adds a creamy sweetness.
- Light brown sugar. You can also use dark brown sugar if you prefer.
What is desiccated coconut?
Desiccated coconut is the “meat” of the coconut that is grated or shredded and dried. I use desiccated coconut in this recipe, instead of sweetened shredded or sweetened flaked coconut. The main difference is that it does not have sugar.
The other difference is that their shredded coconut is smaller than regular flaked coconut. I prefer desiccated coconut in this recipe, as the smaller pieces give a better texture to the balls. The pieces are not as long, which helps hold the balls together a little easier and make a slightly denser ball.
If you don’t have desiccated coconut, you can simply pulse regular coconut flakes in the food processor several times, creating a similar result. Think about the difference between quick oats and old-fashioned oats.
Tips for making coconut balls/Instructions:
- Work in batches! Toasting coconut is best done in batches, letting a single layer in the pan give you the best toasted result.
- Use a small cookie scoop (1 tablespoon) to divide the balls and ensure uniform size.
- Let the balls settle. At room temperature before storing so they don’t stick!
How to store:
These coconut balls keep wonderfully. Store airtight for up to a week at room temperature or up to 2 weeks in the refrigerator. They also freeze very well to keep going. Simply store them in the freezer in an airtight container for up to 2 months. Defrost them at room temperature.
Variations:
This recipe is so simple in its flavors that it can easily be expanded with variations! Here are some fun ideas:
- Drizzle or dip in melted chocolate! You can use semisweet, milk, or white chocolate to make chocolate coconut balls! If you dip them in coconut, you can cut the chocolate with a little coconut oil or butter to thin it out. Simply use a fork to dip it into the melted chocolate coating, remove any excess chocolate, and let it set at room temperature or in the refrigerator.
- Place an almond on top and dip the entire ball in chocolate for a touch of Almond Joy! Really, any nut would be great in these…think hazelnuts with a drizzle of chocolate!
- You could even mix mini chocolate chips directly into the coconut mixture before forming into balls.
- Sprinkle some cinnamon and coconut mixture for a cinnamon sugar version!
- Melt some candy and drizzle caramel on top for a gooey treat. Sprinkle some flaky sea salt over that caramel for the ultimate salted caramel truffle.
- Add a little vanilla extract, almond extract, or rum extract to add more flavor to these coconut truffles. You could even add a little coconut extract for more coconut flavor!
Do you love coconut? Try these recipes too:
Description
These toasted coconut balls are the perfect addition to any cookie plate, especially during the holidays. Or they are great to give as gifts!
- 16-ounces unsweetened desiccated coconut, divided
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons light brown sugar
- Divide the coconut in half. Working in batches, add half the coconut to a large nonstick skillet. Heat over medium-low heat until golden and toasted, stirring frequently. Once the coconut is toasted, transfer it to a large baking sheet to cool. Repeat with remaining coconut.
- When the coconut cools, reserve 1/3 cup of coconut and place in a small bowl to roll. Set aside.
- In a large bowl combine the remaining coconut, condensed milk, and brown sugar and stir to evenly combine.
- Using a small cookie scoop (1 tablespoon), portion the mixture and form into a tight ball. Roll the coconut ball in the reserved toasted coconut and place on a parchment-lined sheet to set. Repeat with remaining mixture.
- Let the balls sit at room temperature for an hour and then transfer them to an airtight container for storage.
Grades
Store airtight for up to a week at room temperature or up to 2 weeks in the refrigerator.
Freeze airtight for up to 2 months. Defrost at room temperature.
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