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These luxurious chocolate coconut balls look like elegant snow-dusted truffles but come together in just 10 minutes with no oven required. Rich cocoa biscuit base, plump raisins, and a silky dark chocolate coating topped with desiccated coconut make this the ultimate quick festive treat that disappears as fast as you can make it.
Ingredients
- 300 ml (1¼ cups) whole milk
- 100 g (½ cup) granulated sugar
- 60 g (¼ cup) unsalted butter
- 60 g (½ cup + 1 tbsp) unsweetened cocoa powder
- 400 g (about 4½ cups crushed) plain sweet biscuits (digestive, petit beurre, or Marie biscuits work perfectly)
- 50 g (⅓ cup) raisins
- 180 g (about 1 cup) good-quality dark chocolate (minimum 50–70% cocoa)
- 90 ml (⅓ cup + 1 tbsp) heavy cream (minimum 30% fat)
- 50–80 g desiccated or shredded coconut for rolling
Step-by-Step Instructions
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sturdy bag and rolling with a pin. Set aside in a large mixing bowl.
- In a medium saucepan, combine the milk, sugar, butter, and cocoa powder. Place over medium heat and stir constantly until the butter melts and the mixture is smooth and just starts to bubble around the edges (do not boil hard).
- Remove from heat, add the raisins, and stir well.
- Pour the hot chocolate mixture over the crushed biscuits. Mix thoroughly with a wooden spoon or spatula until everything is evenly combined and forms a thick, fudgy dough.
- Let the mixture cool for 3–4 minutes until comfortable to handle (it will still be warm).
- While the base cools, prepare the chocolate coating: break the 180 g dark chocolate into pieces and place in a heatproof bowl. Heat the 90 ml cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then stir until completely smooth and glossy.
- Using a small cookie scoop or tablespoon, take portions of the biscuit mixture and roll into smooth balls (about 25–30 g each). Work quickly while the mixture is still pliable.
- Dip each ball into the melted chocolate using a fork, letting excess drip off, then immediately roll in desiccated coconut.
- Place the finished balls on a tray lined with baking paper. Repeat until all mixture is used.
- Refrigerate for 15–20 minutes until the chocolate sets firm. Store in an airtight container in the fridge for up to 2 weeks.
Preparation Time & Yield
- Prep time: 10 minutes
- Chilling time: 15–20 minutes
- Total time: under 30 minutes
- Yield: 22–26 chocolate coconut balls
- Serves: 8–10 as dessert or many more as petite holiday gifts
Nutritional Information (per ball, approx.)
- Calories: 165 kcal
- Carbohydrates: 21 g
- Fat: 9 g
- Protein: 2 g
Why This No-Bake Dessert Is Perfect for Christmas
Ready in minutes with pantry staples, this recipe requires zero baking and delivers pure chocolate indulgence. The raisins add natural sweetness and chew, while the coconut “snow” topping gives an instant festive look. An effortless crowd-pleaser that doubles as beautiful homemade edible gifts—simply pack into clear cellophane bags tied with ribbon for instant holiday magic.
Chocolate Coconut Balls
These no-bake chocolate coconut balls come together in just 10 minutes and make for a festive treat with a rich chocolate flavor and a delightful coconut coating.
For the base
- 300 ml whole milk
- 100 g granulated sugar
- 60 g unsalted butter
- 60 g unsweetened cocoa powder
- 400 g plain sweet biscuits (digestive, petit beurre, or Marie biscuits)
- 50 g raisins
For the coating
- 180 g good-quality dark chocolate (minimum 50–70% cocoa)
- 90 ml heavy cream (minimum 30% fat)
- 50–80 g desiccated or shredded coconut (for rolling)
Preparation
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sturdy bag and rolling with a pin. Set aside in a large mixing bowl.
- In a medium saucepan, combine the milk, sugar, butter, and cocoa powder. Place over medium heat and stir constantly until the butter melts and the mixture is smooth and just starts to bubble around the edges (do not boil hard).
- Remove from heat, add the raisins, and stir well.
- Pour the hot chocolate mixture over the crushed biscuits. Mix thoroughly with a wooden spoon or spatula until everything is evenly combined and forms a thick, fudgy dough.
- Let the mixture cool for 3–4 minutes until comfortable to handle (it will still be warm).
Coating
- While the base cools, prepare the chocolate coating: break the dark chocolate into pieces and place in a heatproof bowl. Heat the cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then stir until completely smooth and glossy.
- Using a small cookie scoop or tablespoon, take portions of the biscuit mixture and roll into smooth balls (about 25–30 g each). Work quickly while the mixture is still pliable.
- Dip each ball into the melted chocolate using a fork, letting excess drip off, then immediately roll in desiccated coconut.
- Place the finished balls on a tray lined with baking paper. Repeat until all mixture is used.
- Refrigerate for 15–20 minutes until the chocolate sets firm. Store in an airtight container in the fridge for up to 2 weeks.
These chocolate coconut balls are perfect for gifting. Pack into clear cellophane bags tied with ribbon for a beautiful holiday presentation.
