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No-Bake Dark Chocolate Coconut Balls

No-Bake Dark Chocolate Coconut Balls
Coconut balls coated with chocolate on a baking sheet.

Combine shredded coconut, vanilla, maple syrup, and coconut. Form it into ping-pong sized balls. Place in freezer until it is set. 

Coconut balls freshly coated with rich chocolate spread out on a baking sheet.

Melt dark chocolate using the double-boiling method. Using a spoon, coat each ball with chocolate and place on a baking sheet. Freeze until chocolate is harden. 

A stack of No-Bake Dark Chocolate Coconut Balls viewed from above.

Remove balls from the freezer and enjoy! 

A chocolate ball cut in half showing the shredded coconut interior.
No-Bake Dark Chocolate Coconut Balls

No-Bake Dark Chocolate Coconut Balls

Yield: 18
Prep Time: 20 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

Delicious, no-bake treat made with dark chocolate and coconut! Enough said!


  • 2 cups unsweetened shredded coconut
  • 4 tbsp maple syrup
  • 5 tbsp coconut oil
  • 1 tsp vanilla
  • 2-100 gram dark chocolate bars with 70% cocoa


  1. In a large bowl, combine maple syrup, coconut oil, and vanilla. Mix it together with a spatula or with your hands. I found it easy to rub the ingredients in between my fingers to make sure that the coconut was covered evenly.
  2. Get a baking sheet to place your coconut balls on. Line with wax paper or foil to make clean-up easier. Using your hands, gather a small amount (ping-pong sized) and squeeze hard to form the coconut balls. I ended up with 18 balls.
  3. Place the coconut balls in the freezer for about 10 minutes or until firm.
  4. Double-broiling method. Using a pot, fill the pot with 1-2 inches of water. Heat until broiling. Place a metal bowl on top of the pot and add the chocolate. As the chocolate melts, stir the chocolate to help with the melting process. Carefully remove the bowl of melted chocolate off the pot as it will be hot.
  5. Using a large (soup) spoon place a coconut ball in the chocolate until the ball is completely coated with chocolate. Remove the ball from the chocolate and place on a lined baking sheet.
  6. Place in the freezer for 10 minutes until the chocolate is hardened. Take out the freezer and enjoy!


  • This recipe was adapted from Lindsay from Pinch of Yum. Click here for the original recipe.
  • Substitutions were made with ingredients such as using shredded coconut (instead of dessicated coconut) as well as utilizing the double-boiler method for melting chocolate (rather than melting in the oven).
  • It's very important to use coconut oil because other oils won't harden like coconut oil, and that hardening is what holds the shape together.
  • If the melted chocolate is too thick to coat the coconut ball, simply add coconut oil to the chocolate. It will thin out the chocolate.
  • If there are any extras, store in a container in the refrigerator.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 7mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 1g

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