Chocolate Coconut Balls

"This is the grand prize winner taken from Taste of Home's Simple&Delicious magazine, Nov/Dec/07 submitted by Mary Ann Marino -- if your coconut strands are long I suggest to chop with a knife --- these are SO delicious!"
photo by BelleofPA photo by BelleofPA
photo by BelleofPA
photo by Kim M. photo by Kim M.
Ready In:
30 candies




  • In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
  • Shape into 1-inch balls.
  • Place in refrigerator until firm.
  • In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
  • Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
  • Place on waxed paper; let stand until set.
  • Store in refrigerator.

Questions & Replies

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  1. BelleofPA
    These were indeed "simple and delicious"! I brought them to an "End of the World" Party (12-21-12) and they were quite a success (translated to: none were left). Will definitely be making these again. Thanks for posting the recipe, Kittencalskitchen.
  2. Stratsmom
    This will be on every candy tray I make from now on!!! I dipped them in melted Nestle dark chocolate morsels and used finely chopped pecans because that was all I had. Heavenly!!!
  3. Stephanie S.
    We added these to our 2010 holiday trays. They were wonderful. We added an almond to the center, rolled the coconut mixture around and dipped in chocolate. Then we topped with a little bit of toasted coconut for decoration. They looked and tasted great. Thank you for sharing.
  4. Indian Cook
    Easy to make, they look elegant and professional. Very tasty candies. I will make these often.
  5. cansi
    VERY EASY!!!! Tastes Great too!!! As my husband says: "chocolate and coconut..what's not to like???" Thanks =)


  1. Charla Y.
    My mom and I have been making coconut balls since I was very young, early 80s. We boxed up these and buckeyes, pretzels, breads, and cookies for the staff at my elementary school. We always used a good quality baking/melting chocolate though. I do not want to sound like a food snob, but you can taste the difference when you use chips+shortening versus baking chocolate. The shortening tends to be more soft and oily when set.



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