Ingredients
8 oz softened cream cheese
1 tablespoon butter, softened
4 cups powdered sugar
1 cup shredded coconut
1 (12 oz) bag melting chocolate chips
Step-by-Step Instructions
1. Prepare Your Workspace
Line a baking sheet with parchment paper and set it aside. This will be used to hold the coconut cream balls as you shape and chill them.
2. Make the Coconut Cream Mixture
In a medium bowl, beat the softened cream cheese and butter together using a hand mixer until the mixture is smooth and well blended. This creates the creamy base for your coconut balls.
Gradually add the powdered sugar to the cream cheese mixture, mixing well after each addition. The mixture will become thick and slightly sticky as the sugar incorporates.
Once the powdered sugar is fully mixed in, add the shredded coconut. Use a mixing spoon to thoroughly combine the coconut into the mixture. This will give the balls their distinct texture and flavor.
Refrigerate the mixture for about 1 hour. This chilling time makes the mixture easier to handle and shape.
3. Shape the Coconut Cream Balls
After chilling, dust your hands with powdered sugar to prevent sticking.
Scoop small amounts of the coconut mixture and roll them between your palms to form egg shapes or small balls. The size is up to you, but bite-sized pieces are generally preferred.
Place the shaped coconut balls onto the parchment-lined baking sheet. Once all the mixture has been shaped, place the baking sheet in the freezer for approximately 1 hour. Freezing helps the balls firm up, making them easier to dip in chocolate.
4. Prepare the Chocolate Coating
Melt the melting chocolate chips according to the package instructions. This can typically be done in a microwave-safe bowl in the microwave, heating in 30-second intervals and stirring until smooth, or using a double boiler on the stove.
5. Dip the Coconut Balls in Chocolate
Once the chocolate is melted and smooth, remove the coconut balls from the freezer.
Using a fork, dip each coconut ball into the melted chocolate. Flip it to ensure it’s fully coated.
Use a second fork to help transfer the chocolate-covered ball back onto the parchment-lined baking sheet. Repeat this process for all the coconut balls.
6. Set the Chocolate
Place the chocolate-coated coconut balls in the refrigerator for about 5 to 10 minutes, or until the chocolate is set. This will ensure that the chocolate hardens and forms a nice shell around the creamy center.
7. Serve and Store
Once the chocolate has set, your No-Bake Coconut Cream Balls are ready to serve. Arrange them on a festive platter for an eye-catching holiday treat.
If not serving immediately, store the coconut balls in an airtight container in the refrigerator. They can be enjoyed chilled or at room temperature, depending on your preference.
Variations and Substitutions
Flavor Variations: You can add a splash of vanilla or almond extract to the cream cheese mixture for an extra layer of flavor. A bit of rum extract can give a festive twist.
Nutty Addition: Mix in finely chopped nuts such as almonds, pecans, or walnuts for added texture and flavor.
Chocolate Choices: While milk chocolate is classic, dark chocolate or white chocolate can also be used for coating. You can even drizzle a contrasting chocolate over the top for decoration.
Coconut Options: Toasted coconut can be used for a slightly different flavor profile. Simply toast the shredded coconut in the oven until golden brown before mixing it into the cream cheese mixture.
