This recipe for Chocolate Coconut Candy is an easy no bake dessert that is perfect for parties, holidays and gifting. With only a handful of ingredients you get this indulgent sweet treat!

Chocolate coconut candy piled on white platter with one candy cut in half showing center.

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Why We Love This Chocolate Coconut Candy

This is a super easy recipe! A little time consuming because of the dipping, but still pretty effortless.
Only 5 simple ingredients needed to create your own candy at home!
These are bite size sweet treats perfect for holiday exchange parties and gifting in cookie boxes.
They make great homemade gifts for any holiday season. Put them in a cute treat box or festive bags with a bow and ribbon, and give them to your friends, family and neighbors.
A delicious homemade version of the store bought dark chocolate coconut candy bars, but better!

Chocolate Coconut Candy Recipe Ingredients

Sweetened Shredded Coconut
Powdered Sugar
Sweetened Condensed Milk
Dark Chocolate Chips
Coconut Oil

Substitution Suggestions

Sweetened Coconut Flakes: You can use unsweetened coconut, but you will need about an extra ¼ cup. The texture of the candy will also be a little different. None the less, it will still be delicious!
Dark Chocolate Chips: I like the dark chocolate because I feel it balances out the sweetness nicely. Feel free to use your favorite chocolate. Milk chocolate chips and semi-sweet chocolate chips are good options. They will make the candy even sweeter. You could also use chocolate almond bark but you won't need the coconut oil if you do.
Coconut Oil: Vegetable oil or Shortening can be subbed, but I like to use coconut oil because it also helps set the chocolate as well as making it shiny.
Variations: Add a ½ teaspoon of coconut extract for more coconut flavor or vanilla extract for an extra flavor. Add a cup of finely chopped nuts like: almonds, pecans or walnuts for a nutty version. Add one nut on top of the candy after it has been rolled smooth for a nice crunchy surprise.
Decorating: Top with festive sprinkles, desiccated coconut flakes or flakey sea salt. Or melt some more chocolate or white chocolate and drizzle it over the chilled candy.

Chocolate coconut candy recipe ingredients.

These chocolate coconut candy balls have the perfect coconut center and dark chocolate coating, sure to cure any sweet tooth. A simple recipe for homemade candies that is perfect for all the coconut lovers you know.

How to Make Homemade Chocolate Coconut Candy

The complete printable recipe card is at the bottom of this post.

First, line a large sheet pan with parchment paper.
In a large bowl, combine the shredded coconut and powdered sugar. Toss it together so the coconut is coated.
Next, add the sweetened condensed milk and mix it all together so everything is evenly combined.

Shredded coconut and powdered sugar mixed together in glass bowl with blue spatula.

Sweetened condensed milk added to coconut and sugar in large glass mixing bow with blue spatula.

Using a small cookie scoop or rounded tablespoon, drop scoops on sheet pan. They can be placed close together but not touching.
Chill the coconut balls for at least 30 minutes.
Once chilled, roll the scoops into smooth balls.
Then chill again for an hour. Or you can freeze them for 20 minutes.

Coconut mixture scooped out and placed on parchment lined sheet pan.

Scoops of coconut mixture rolled into smooth balls and on sheet pan.

Line another sheet pan with clean parchment paper.
Now, in a microwave safe bowl add the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring well after each one, until the chocolate is fully melted.
Using a fork or candy dipper, dip the cold coconut balls into the melted chocolate and tapping off the excess chocolate.

Coconut balls dipped in chocolate and on parchment lined sheet pan.

Place coated balls on clean parchment paper and decorate with sprinkles if desired. Repeat until finished.
Let coconut balls sit until the chocolate is fully set. You can also chill them to set faster.
Eat and enjoy!

Serving Ideas

These coconut candies are great for serving at parties, enjoying as a sweet pick me up or gifting. Here is some inspiration:

Pile them high on a pretty platter or in a fancy bowl and serve them at your dinner parties, holiday parties or family gatherings.
Pop one in your mouth when your experiencing that mid afternoon slump. The one where your head starts to bob as you're trying to work. It's a great pick me up treat.
Add a couple to your kids or spouse's lunch box for a sweet treat.
Package them up in festive cellophane bags, jars or cute boxes and give to your family, friends or neighbors. They make great hostess gifts too.

Top view of chocolate coconut candies piled high on white platter.

Love chocolate candy? Try these Dark Chocolate Truffles! They are divine!

Storing Chocolate Coconut Balls

Storing: Store the candies in an airtight container between layers of wax paper or parchment paper at room temperature for a week or in the fridge for 3 weeks.

Freezing: These coconut candies freeze great! Place them in a freezer safe air tight container or freezer bag in between layers of wax paper or parchment paper. Label, date and freeze! They'll last up to 3 months in the freezer.

Thawing: Simply thaw at room temperature or in the fridge.

Close up side view of chocolate coconut candy cut in half showing coconut center.

Heather's Favorite Tools for this Recipe

I don't think I could live without my KitchenAid Stand Mixer. If you are having a hard time mixing the milk into the coconut, use the mixer with the paddle attachment. Works like a charm!
These nestled mixing bowls are my favorite for prepping ingredients.
Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Find yourself a consultant, host a party and treat yourself to something. These aluminum sheet pans from Nordic Ware are a great option too.
A small sized cookie scoop that holds about 1 tablespoon is great for these candies. Again I mostly use the Pampered Chef one but this small scoop from OXO on Amazon is a great one.
Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
This candy dipper tool form Wilton is my new best friend! I absolutely love it and it makes chocolate dipping so much easier!
I love the Supernatural sprinkles. They are festive and dye-free!

Tips for Chocolate Coconut Candy

Gather all the ingredients before you start. It is so much easier to make the recipe when all the ingredients are ready. There is also less room for error.
Read the recipe from start to finish before you start.
If adding nuts, chop them up really fine. A food processor works great for that. They'll mix into the coconut mixture much easier.
Use a small cookie scoop so all the candies are the same size.
If adding one nut on top, add it after you have rolled the candy into smooth balls and before freezing.
The candy dipper tool makes dipping the coconut balls in chocolate so easy!
Shake or tap off as much extra chocolate as your patience will allow. It makes the candies prettier.
Add your decorations: sprinkles, extra coconut or flakey salt immediately after dipping in chocolate. The chocolate sets pretty quick.

Top view chocolate coconut balls on white platter with one ball cut in half.

More Holiday Treats:

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Chocolate Coconut Candy

This recipe for Chocolate Coconut Candy is an easy no bake dessert that is perfect for parties, holidays and gifting. With only a handful of ingredients you get this indulgent sweet treat!

Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 0

Chilling Time: 1 30

Servings: candies

Author: Heather

Ingredients

3½ cups sweetened coconut flakes
2½ cups powdered sugar
14 ounces sweetened condensed milk
2 cups dark chocolate chips
2 tablespoons coconut oil

Instructions

Line a large sheet pan with parchment paper.
In a large mixing bowl, combine the coconut flakes and powdered sugar. Toss it together so the coconut is coated.
Add the sweetened condensed milk and mix it all together so everything is evenly combined.
Using a small cookie scoop or rounded tablespoon, drop scoops on sheet pan. They can be placed close together but not touching. Chill the coconut balls in fridge for at least 30 minutes.
Once chilled, roll the scoops into smooth balls. Then chill again for an hour. Or you can freeze them for 20 minutes.
Line another sheet pan with clean parchment paper.
In a microwave safe bowl add the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring well after each one, until the chocolate is fully melted.
Using a fork or candy dipper, dip the cold coconut balls into the chocolate and tapping off the excess chocolate.
Place chocolate coated balls on clean parchment paper and decorate with sprinkles if desired. Repeat until finished.
Let coconut balls sit until the chocolate is fully set. You can also chill them to set faster.
Eat and enjoy!

Nutrition

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