Description
Coconut and chocolate lovers, this one’s for you. These bite-sized cookie balls are rich, chewy, and full of texture — with a silky chocolate surprise inside. They look super fancy but are secretly super simple to make. You can serve them at parties, give them as sweet gifts, or stash a few in the fridge just for yourself (no judgment).
Ingredients
Scale
For the Coconut Base:
- 3 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
For the Gooey Chocolate Center:
- 1 cup dark chocolate chips
- 2 tablespoons heavy cream
For the Drizzle Topping:
- ½ cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Combine the Coconut Base
- In a large bowl, stir together the shredded coconut, condensed milk, vanilla, and salt. The texture should be thick and sticky—just right for rolling.
- Make the Center
- Melt the chocolate chips with heavy cream until smooth. (You can use the microwave in 20-second bursts, stirring each time.) Let the ganache cool slightly so it’s scoopable but not runny.
- Fill and Shape the Balls
- Scoop a spoonful of the coconut mix and flatten it gently. Drop a small bit of ganache into the center and wrap the coconut around it, rolling it into a neat ball. Keep going until all the mix is used.
- Chill ‘Em
- Place the finished balls on a lined baking sheet and pop them in the fridge for about 25 minutes. This helps them set up and hold their shape.
- Add the Chocolate Drizzle
- Melt the remaining chocolate with the coconut oil until glossy. Drizzle it over the chilled coconut balls with a spoon or piping bag to add a touch of flair.
- One More Chill
- Put them back in the fridge for 10–15 minutes so the drizzle firms up.
- Serve or Store
- Your cookie balls are ready to enjoy! Keep them in an airtight container in the refrigerator for up to a week. They also freeze beautifully for longer storage.
- Prep Time: 45 minutes
- Category: Desserts
Nutrition
- Calories: 90 kcal