Chocolate and coconut lovers, rejoice! You can have it combined into these sweet cream cheese filled chocolate coconut balls made without condensed milk, but still deliver amazing flavor in every bite!
Why this chocolate covered coconut balls (Mounds Bar) recipe is so good!
These homemade chocolate coconut balls are without condensed milk and the recipe comes with a keto option! They taste just like an Almond Joy or Mounds Chocolate Bar with a rich and creamy center and thin layer of chocolate coating. We’ve got step-by-step instructions to ensure your success making these coconut candy filled treats at home.
What ingredients go into this recipe
Coconut filling – I sure do love treats that are no-bake, and come together easily- how about you? The creamy filling in these no-bake coconut balls is made in one bowl by whipping together cream cheese, organic butter, sugar-free powdered sugar (can use organic powdered sugar), unsweetened coconut shreds, and vanilla extract.
Chocolate coating – A mixture of dark chocolate chips or semi-sweet chocolate chips or chunks mixed with coconut oil. The coconut oil helps create a nice thin chocolate coating.
How to make coconut chocolate balls
STEP 1: Prepare a baking pan by lining it with parchment paper. In a large mixing bowl, add the cream cheese, butter, powdered sugar, vanilla and coconut. Using an electric mixer whisk together on low until combined.
STEP 2: Using a cookie scoop or teaspoon, scoop out the filling and roll into 1 to 2-inch balls or desired shapes. Place on parchment paper lined baking pan. Place in the refrigerator for about 1 hour or the freezer for 20 minutes.
STEP 3: Melt chocolate chips with coconut oil in the microwave for 30 seconds to 1 minute. Mix until melted. Using a fork, poke coconut balls and roll in the melted chocolate. Using one or two forks, carefully lift each ball out of the chocolate and place on parchment lined pan.
STEP 4: Continue for each coconut ball, and optional to lightly sprinkle a few with coarse sea salt for a salty/sweet taste. Let the chocolate coated coconut balls cool and the chocolate harden before eating.
Mixing the coconut cream cheese filling
When mixing the coconut filling make sure the electric mixer is on low speed and use a large deep bowl. This helps prevent the powdered sugar from fluffing outside of the bowl. If needed, you can continue to mix the filling using your hands to form a “dough”.
Why did my chocolate coating clump?
This means that it was heated too long. Heat the chocolate chunks or morsels to slightly melt and then mix them. If it needs longer to melt do 10 seconds at a time. You can also reheat the melted chocolate during coating if it starts to cool.
Shaping the chocolate coconut balls
You can shape these into balls with a flat bottom, full ball, bar shape, or an egg shape to use for Easter. Use your hands to mold addition shapes or directly just scoop with a cookie scoop.
How to store chocolate coconut balls
Store these coconut balls in a airtight container in the refrigerator for 2 weeks or in the freezer for up to 3 months. When freezing the chocolate may discolor slightly and have light spots which is still edible.
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