Ingredients

• 200 g dark or milk chocolate, roughly chopped
• 150 g shredded coconut (plus extra for rolling)
• 100 ml heavy cream (or sweetened condensed milk for a sweeter result)
• 1 tablespoon butter
• 1 teaspoon vanilla extract (optional)
• A pinch of salt

Instructions

1. Melt the chocolate: In a small saucepan over low heat, warm the cream and butter until just simmering. Remove from heat, add the chopped chocolate and stir until smooth and fully melted.
2. Mix in coconut: Stir in the shredded coconut, vanilla (if using), and a pinch of salt. The mixture should be thick but pliable.
3. Cool and form: Let the mixture cool for about 10–15 minutes so it’s easier to shape. With slightly damp hands, roll walnut-sized portions into balls.
4. Coat & chill: Roll each ball in extra shredded coconut to coat. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
5. Store: Keep in an airtight container in the refrigerator for up to 5 days.

Extra Tips

• Add 1 tsp instant coffee to the melted chocolate for deeper flavor.
• Use unsweetened coconut + 70% dark chocolate for a less sweet, healthier version.
• Place finished balls in mini paper liners for a pretty presentation.

Why You’ll Love This Recipe

• No-bake & fast — perfect when you don’t want to turn on the oven.
• Kid-friendly: easy to make together and safe for little helpers.
• Gluten-free naturally (check your chocolate label to be sure).