Description
Sweet and chewy coconut cream balls baked to golden perfection, made with shredded coconut, condensed milk, and a creamy filling for a delightful bite-sized treat.
Ingredients
- 2 1/2 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 12 whole almonds or hazelnuts (optional, for filling)
- 1/2 cup white chocolate, melted (for coating, optional)
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded coconut, condensed milk, vanilla extract, and salt until well mixed.
- Scoop out about 1 tablespoon of mixture, place a nut inside (if using), and roll into a ball.
- Place the coconut balls onto the prepared baking sheet.
- Bake for 15–18 minutes, or until the edges are lightly golden.
- Remove from oven and allow to cool completely.
- Optional: Dip cooled coconut balls in melted white chocolate and let set before serving.
Notes
- For extra sweetness, drizzle with additional melted chocolate before serving.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Can be made nut-free by skipping the almond or hazelnut center.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American