Dark Chocolate Coconut Balls without Condensed Milk – Just 4 Ingredients

Save this recipe on:

If you’re a fan of chocolate and coconut, you’re in for a delightful surprise. These Dark Chocolate Coconut Balls without Condensed Milk are rich, decadent, and utterly satisfying, all while being crafted with just four wholesome ingredients. The texture is perfectly chewy on the inside with a crisp chocolate shell that delivers a beautiful contrast with each bite. What makes them truly special is that they skip the condensed milk, making them lighter and friendlier for those watching their sugar intake or avoiding dairy.

Perfect as a quick snack, a sweet treat for guests, or a festive dessert, these no-bake chocolate coconut bites come together in no time. With the natural sweetness of shredded coconut and the deep richness of dark chocolate, every bite is a little burst of joy. Whether you’re looking for an easy recipe for dessert ideas or a healthy snack alternative that still feels indulgent, these coconut balls tick every box.

---

Ingredients for Dark Chocolate Coconut Balls without Condensed Milk

• 1 ½ cups unsweetened shredded coconut
• ¼ cup maple syrup (or honey for a non-vegan version)
• 2 tablespoons coconut oil (melted)
• 1 cup dark chocolate chips (or chopped dark chocolate)

---

Step 1: Mix the Coconut Filling

In a medium bowl, combine the shredded coconut, maple syrup, and melted coconut oil. Stir the ingredients together thoroughly until they form a sticky and cohesive mixture. The coconut should be moist enough to hold its shape when pressed—if it feels too dry, you can add a touch more syrup.

---

Step 2: Shape into Balls

Using your hands or a small cookie scoop, form the mixture into small bite-sized balls (about 1 inch in diameter). Place them on a parchment-lined tray or plate. Once all the balls are shaped, transfer them to the freezer for about 20–30 minutes. This helps them firm up, making them easier to coat in chocolate.

---

Step 3: Melt the Chocolate

While the coconut balls are chilling, melt the dark chocolate. You can do this in a microwave-safe bowl in 20-second increments (stirring between each) or by using a double boiler on the stovetop. Once the chocolate is fully melted and smooth, let it cool slightly for easier dipping.

---

Step 4: Dip in Chocolate

Remove the chilled coconut balls from the freezer. Using a fork or dipping tool, carefully dip each ball into the melted dark chocolate until fully coated. Let the excess chocolate drip off, then place the coated balls back onto the parchment-lined tray. Optionally, sprinkle a bit of shredded coconut on top before the chocolate sets.

---

Step 5: Let Them Set

Allow the chocolate to harden at room temperature, or place the tray in the fridge for faster setting. Once the chocolate shell is firm, your coconut balls are ready to enjoy!

---

Storage Instructions

These Dark Chocolate Coconut Balls are just as easy to store as they are to make. Once the chocolate has fully set, transfer the balls into an airtight container. Place parchment paper between layers if stacking to prevent them from sticking together.

• Refrigerator: Store for up to 2 weeks in the fridge. They maintain a perfect texture—firm on the outside and chewy inside.
• Freezer: For longer storage, keep them in the freezer for up to 3 months. Just thaw for 5–10 minutes before serving for the best texture and taste.

---

Estimated Nutrition

(Per ball, based on 12 servings)

• Calories: 120
• Carbohydrates: 9g
• Protein: 1g
• Fat: 9g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 5g (depends on chocolate used)
• Cholesterol: 0mg
• Sodium: 2mg

Note: Nutritional values may vary depending on the specific ingredients and brands used.

---

Frequently Asked Questions

1. Can I use sweetened shredded coconut instead?

Yes, but reduce or eliminate the maple syrup to avoid making the mixture overly sweet.

2. What’s a good substitute for maple syrup?

You can use honey, agave syrup, or even date syrup, depending on your dietary needs.

3. Can I make these vegan?

Absolutely. Just be sure to use vegan chocolate and stick with maple or agave syrup.

4. How do I keep the chocolate coating from cracking?

Make sure the balls aren’t too cold when dipping. Let them rest at room temperature for a few minutes after freezing.

5. Can I add flavors like vanilla or almond?

Definitely. A drop or two of vanilla or almond extract adds a lovely depth to the coconut mixture.

6. Do I have to use coconut oil?

Coconut oil helps bind the mixture and adds to the flavor, but melted butter or a neutral oil can work in a pinch.

7. Are these keto-friendly?

They can be! Use a keto-friendly syrup (like monk fruit syrup) and sugar-free dark chocolate.

8. Can I dip them in white chocolate instead?

Yes, white chocolate works great and adds a creamy contrast to the coconut. Try both for a festive twist!

---

Print

Save this recipe on: