Coconut Balls

The clean eating ingredient list is simple: pure vanilla extract, shredded coconut, coconut oil, sweetener of choice, and a pinch of salt – None of the artificial flavors, corn syrup, refined sugar, and hydrolyzed milk protein that make up packaged Mounds bars.

A non-alchoholic spin, kid friendly on the classic chocolate balls or truffles. These are always a yummy hit.

By the way, is there someone out there who doesn’t actually love Ferrero Raffaello candy balls? Did you know that making these coconut balls from scratch is not only easy but fast as well? Yes. Only 15 minutes and you are done!

They are so easy to make, I bet you have the ingredients necessary in your kitchen cupboards to make these right now! I’ll share our Christmas brunch and dinner menus when I plan them out, but I’m mostly concerned with dessert at this point. Those other meals? Ehh. Do they even matter? The Christmas dessert tray has to be epic!!!

Before Making the Recipe Please Read the best comments

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.



14 ounces (440g) sweetened condensed milk
1 stick (½ cup)butter
14 ounces (440g) coconut
2 cups chopped nuts
2 lbs (1kg) powdered sugar

Ghirardelli Chocolate Candy Making Block (or your choice) (I only melt half at a time)

Mix all ingredinets except chocolate, chill and roll into balls.
Let stand 1 hour in refrigerator — after rolling into balls.
Dip each candy into melted chocolate! let set on waxed paper!