Chocolate and coconut lovers, rejoice! You can have it combined into these sweet cream cheese filled chocolate coconut balls made without condensed milk, but still deliver amazing flavor in every bite!
Why this chocolate covered coconut balls (Mounds Bar) recipe is so good!
These homemade chocolate coconut balls are without condensed milk and the recipe comes with a keto option! They taste just like an Almond Joy or Mounds Chocolate Bar with a rich and creamy center and thin layer of chocolate coating. We've got step-by-step instructions to ensure your success making these coconut candy filled treats at home.
What ingredients go into this recipe
Coconut filling – I sure do love treats that are no-bake, and come together easily- how about you? The creamy filling in these no-bake coconut balls is made in one bowl by whipping together cream cheese, organic butter, sugar-free powdered sugar (can use organic powdered sugar), unsweetened coconut shreds, and vanilla extract.
Chocolate coating – A mixture of dark chocolate chips or semi-sweet chocolate chips or chunks mixed with coconut oil. The coconut oil helps create a nice thin chocolate coating.
How to make coconut chocolate balls
STEP 1: Prepare a baking pan by lining it with parchment paper. In a large mixing bowl, add the cream cheese, butter, powdered sugar, vanilla and coconut. Using an electric mixer whisk together on low until combined.
STEP 2: Using a cookie scoop or teaspoon, scoop out the filling and roll into 1 to 2-inch balls or desired shapes. Place on parchment paper lined baking pan. Place in the refrigerator for about 1 hour or the freezer for 20 minutes.
STEP 3: Melt chocolate chips with coconut oil in the microwave for 30 seconds to 1 minute. Mix until melted. Using a fork, poke coconut balls and roll in the melted chocolate. Using one or two forks, carefully lift each ball out of the chocolate and place on parchment lined pan.
STEP 4: Continue for each coconut ball, and optional to lightly sprinkle a few with coarse sea salt for a salty/sweet taste. Let the chocolate coated coconut balls cool and the chocolate harden before eating.
Expert tips
When mixing the coconut filling make sure the electric mixer is on low speed and use a large deep bowl. This helps prevent the powdered sugar from fluffing outside of the bowl. If needed, you can continue to mix the filling using your hands to form a “dough”.
This means that it was heated too long. Heat the chocolate chunks or morsels to slightly melt and then mix them. If it needs longer to melt do 10 seconds at a time. You can also reheat the melted chocolate during coating if it starts to cool.
You can shape these into balls with a flat bottom, full ball, bar shape, or an egg shape to use for Easter. Use your hands to mold addition shapes or directly just scoop with a cookie scoop.
Store these coconut balls in a airtight container in the refrigerator for 2 weeks or in the freezer for up to 3 months. When freezing the chocolate may discolor slightly and have light spots which is still edible.
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Healthier Chocolate Coconut Balls (Mounds Bar)
Ingredients
- 4 ounces light cream cheese or whipped cream cheese (which is lighter and less fat), softened
- ¼ stick organic butter softened
- 1 pound sugar-free powdered sugar such as Swerve brand, or can use regular organic powdered sugar
- 1 teaspoon vanilla
- 1 cup unsweetened shredded coconut
- 10 ounces semisweet or dark chocolate chips use sugar-free for keto
- ½ teaspoon coconut oil
- coarse sea salt optional
Instructions
- Prepare a baking pan by lining it with parchment paper. In a large mixing bowl, add the cream cheese, butter, powdered sugar, vanilla and coconut. Using an electric mixer whisk together on low until combined.
- Using a cookie scoop or teaspoon scoop out and roll into 1 to 2-inch balls or desired shapes and place on parchment paper lined baking pan. Place in the refrigerator for about 1 hour or the freezer for 20 minutes.
- Melt chocolate chips with coconut oil in the microwave for 30 seconds to 1 minute. Mix until melted. Using a fork, poke coconut balls and roll in the melted chocolate. Using one or two forks, carefully lift each ball out of the chocolate and place on parchment lined pan.
- Continue for each coconut ball and optional to lightly sprinkle a few with coarse sea salt for a salty/sweet taste. Let cool and the chocolate harden before eating. Store in an airtight container in the refrigerator for 2 weeks.
Notes
- Nutritional information is based off using sugar-free powdered sugar. Using other confectioners sugar will change the nutritional information.Â
- To make these coconut balls keto, use sugar-free chocolate and sugar-free powdered sugar.
- When mixing the coconut filling make sure the electric mixer is on low speed and use a large deep bowl to prevent the powdered sugar from fluffing outside of the bowl. If needed you can continue to mix the filling using your hands to form a “dough”.
- If the chocolate clumps this means that it was heated too long. Heat the chocolate chunks or morsels to slightly melt and then mix them. If it needs longer to melt do 10 seconds at a time. You can also reheat the melted chocolate during coating if it starts to cool.
- Store these coconut balls in a airtight container in the refrigerator for 2 weeks or in the freezer for up to 3 months (although the chocolate may discolor slightly and have light spots during freezing).
Nutrition
My mom used to make these homemade coconut balls covered with chocolate for us as kids and even now she still sends them our way. When we were talking on the phone about these, I had to tell her I never realized (as a kid) that she made them for us! I always thought they were store-bought since they were so beautifully created and taste delicious! The flavor is just like a Hershey's Mounds Bar without using condensed milk and preservatives. Now the tradition of homemade chocolate coconut balls is passed down from me to our boys, and hopefully in your family too:-).
Sumit Singh says
This recipe is very helpful for all chocolate and coconut lovers. Maintaining a balance between health and taste is very difficult. But this recipe is useful as such snacks can be made in the house.
Thanks, Danielle, for this recipe. It is easy to understand because of your detailed explanation. Keep posting.
Danielle Fahrenkrug says
You are very welcome!