These Chocolate Covered Coconut Balls are creamy, chewy, chocolatey and easy enough to prepare in your very own kitchen. They make an impressive addition to your cookie plate during the holiday season and are often the first thing to disappear!
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Homemade Coconut Chocolate Candy
It is our opinion that chocolate and coconut are a match made in heaven and we are always looking for new ways to enjoy these flavors. This recipe for Chocolate Covered Coconut Balls has got to be up there as one of our favorites. It’s part chocolate truffle, part homemade Mounds bar, and 100% delish!
We won’t go claiming this is the easiest recipe out there because to be frank, it isn’t. But, we believe in you and would never post a recipe that we don’t think is entirely doable for the home cook. This one just takes a bit more time, temperature taking, and patience than some others.
Might we add, it is so worth it! We have also given you complete step-by-step instructions on how to make this chocolate-covered coconut candy the “easy” way and the “hard” way so you have options. We’ve also provided plenty of answers to frequently asked questions, such as what chocolate to use and even where to buy it!
Let’s get dipping!
Ingredients in Chocolate Covered Coconut Candy Balls
- Heavy Whipping Cream - any type of heavy whipping cream will work.
- Butter - we typically use unsalted butter for this recipe, but you can use either salted or unsalted, depending on the flavor profile that you are going for.
- Sugar - regular white granulated sugar.
- Corn Syrup - this helps ensure that the candies do not crystallize.
- Salt - even just a small pinch really balances the flavor of any type of sweets.
- Coconut Extract - you may find this at the grocery store, or otherwise you will be able to easily find online.
- Shredded Coconut - this is optional, but really boosts the coconut flavor and adds a great texture. We recommend using unsweetened shredded coconut if you can find it.
- Chocolate for Dipping - you can choose from a wide variety of different types, flavors and brands of chocolate for dipping your candies. Check out the Frequently Asked Questions section for more!
How to Make Coconut Chocolate Candy Balls
- Cook the sugar mixture. In a heavy saucepan, add heavy whipping cream, butter, sugar, corn syrup and salt. Heat over medium heat while stirring and bring to a boil. If you notice any sugar on the sides of your saucepan, use a pastry brush and a little water to brush the sides so they are clean. When the sugar mixture starts to boil, clip a candy thermometer to the side of the pan and continue stirring and cooking until the mixture reaches 228 degrees F (soft ball stage).
- Transfer to a mixing bowl. Once it gets to 228 degrees F, remove the pan from heat and pour into the bowl of a stand mixer. Do not scrape the bottom of the pan (this will help prevent crystallization). Let the sugar mixture cool to room temperature, then using the paddle attachment, mix on low for about 15 minutes. The sugar mixture will go from a slightly runny and glossy texture to a play dough texture and it will retain its shape. Once it has reached the desired consistency, stop the mixer and remove fondant from the bowl.
- Flavor and color. Add the coconut flavoring and shredded coconut (if desired) and mix in until well combined.
- Cut and shape pieces. Roll into 3-4 long, thin cords then use a knife to cut into even bite-size pieces that are about ¾" - 1". Roll into balls then place onto a baking sheet lined with parchment paper. You can use a bit of powdered sugar or butter on your hands to prevent sticking if needed.
- Use now or store. Transfer to the fridge for about 1 hour, or until no longer warm and hard enough to dip into chocolate.
How to Dip Chocolate Covered Coconut Balls
- Prepare chocolate. Prepare your desired dipping chocolate by either melting coating chocolate or tempering high quality chocolate (SEE NOTES!) and place into a large bowl.
- Dip. Add each rolled fondant ball to the prepared chocolate, dipping each ball one at a time. Use a fork to drizzle and cover fondant with chocolate, then lift the ball out and tap the fork on the side of the bowl to remove excess chocolate. Lightly scrape the bottom of the fork on the side of the bowl to remove more excess from the bottom of the fondant and use a butter knife or offset spatula to help slide the fondant from the fork to the parchment paper or wax paper. Once you have dipped all of your chocolates, you can go back and add a little drizzle over the top of each for decoration.
- Let set and store. Let the chocolate harden in a cool place, then once it has completely set up your candy can be stored in an airtight container in the fridge for up to 2 months.
Frequently Asked Questions
If you choose to temper your chocolate, you are going to need to buy a higher-quality chocolate couverture. Couverture chocolate basically means that it has a higher percentage of cocoa butter solids, therefore making it possible to temper. We have provided basic home tempering instructions below
So where can you find couverture chocolate? Well, quite a few places actually. In fact, your local grocery store probably carries it and you don’t even know it! Have you noticed chocolate bars or bags of chocolate that have a percentage written on them? Without getting too scientific, that percentage is referring to the amount of cacao mass (i.e. the cocoa liquor and the cocoa butter).
At the grocery store you are likely to find brands like Ghirardelli, Godiva and Guittard. Some stores, like Trader Joe’s and Whole Foods, carry their own store brand couvetures. You will also likely find various local chocolate companies that sell their chocolate bars at your local grocery stores.
If you want to make a large amount of chocolates, you can also find online shops where you can buy chocolate coins for tempering. Worldwide Chocolate carries a huge line of professional chocolates that you can choose from, such as Felchlin, Cacao Barry, Valrhona and Callebaut.
Using coating chocolate is by far the easiest method as all you need to do is melt and dip. It’s virtually foolproof, unlike tempering chocolate which takes quite a bit of practice to do correctly.
“Regular” chocolate, such as Hershey’s Chocolate bars or regular chocolate chips, can not be used for dipping candies. It will not set up properly after it is melted. For dipping, you will need to use either melting chocolate (aka coating chocolate) or you will need to temper a high-quality couverture chocolate.
You shouldn’t normally need to thin down chocolate. However, if you happen to heat melting chocolate a little too much, it can begin to seize up. In order to save it, one solution is to add a small amount of melted coconut oil. This tiny amount of extra fat will help thin down the chocolate making it dippable again.
How to Temper Chocolate for Chocolate Covered Coconut Balls
If you are up for a challenge, here are instructions for how to temper chocolate at home. This is not the easiest technique, so don't get too frustrated if it doesn't turn out perfectly right away! Just like anything, it takes practice.
- Choose a high-quality couverture chocolate. Basically, if you see a percentage on the package, it's the right kind. This won't work with Hershey's Bars! You can take a look at our FAQs for more info.
- If your chocolate is in a bar, chop it into small chunks using a large knife. Otherwise, small callets or pieces will work great.
- Remove about ⅓ of the chocolate and set aside.
- Take the other ⅔ and gently melt either over a double boiler or in the microwave (for about 30 seconds at a time). You want to be sure none of the chocolate burns so keep an eye on it whichever method you choose!
- For white and milk chocolate, you need to heat to 113 degrees F, and for dark chocolate, heat to 118 degrees F. Stir frequently until you have no lumps, then set aside off the heat.
- Transfer melted chocolate to a new bowl and let it sit for about 5 minutes, stirring occasionally while the temperature drops slightly.
- Take the ⅓ chocolate that you had set aside and "seed" it into the warm melted chocolate. Stir in about ⅓ of the remaining chocolate at a time, mixing until it has completely melted in. You need to bring the chocolate down to 79 degrees F.
- Once your chocolate reaches 79 degrees F, you may still have a few lumps of unmelted chocolate. That is ok, because you need to now warm it up to 86-90 degrees F. You can set the bowl over the double boiler for a few seconds at a time, stirring on and off the heat. Do NOT overheat or you will need to start all over! You can also take a hair dryer on the warm setting and carefully heat just until any chunks are gone. But again, do NOT overheat! Keep checking the temperature and stirring until the chocolate reaches 90 degrees and all chunks are completely melted.
- Once you think you have your chocolate properly tempered, stick a butter knife or a spoon into the chocolate. Then, let it sit out at room temperature to see if it sets. It should set up within at least 5-10 minutes (or faster) and be shiny with no streaks.
- At this point, use immediately to dip your chocolates.
Chocolate Covered Coconut Balls Recipe
Ingredients
- 2 ½ cups Heavy Whipping Cream
- 6 cups Sugar
- ¼ cup Butter
- 3 Tablespoons Corn Syrup
- 1 pinch Salt
- 1-2 teaspoon Coconut Extract
- 1 cup Shredded Coconut optional
- 1 ½ pound Chocolate for Dipping
Instructions
- In a heavy saucepan, add heavy whipping cream, butter, sugar, corn syrup and salt. Heat over medium heat while stirring and bring to a boil. If you notice any sugar on the sides of your saucepan, use a pastry brush and a little water to brush the sides so they are clean.
- When the sugar mixture starts to boil, clip a candy thermometer to the side of the pan and continue stirring and cooking until the mixture reaches 228 degrees F (soft ball stage).
- Once it gets to 228 degrees F, remove the pan from heat and pour into the bowl of a stand mixer. Do not scrape the bottom of the pan (this will help prevent crystallization).
- Let the sugar mixture cool to room temperature, then using the paddle attachment, mix on low for about 15 minutes. The sugar mixture will go from a slightly runny and glossy texture to a play dough texture and it will retain its shape. Once it has reached the desired consistency, stop the mixer and remove fondant from the bowl.
- Add the coconut flavoring and shredded coconut (if desired) and mix in until well combined.
- Roll into 3-4 long, thin cords then use a knife to cut into even bite-size pieces that are about ¾" - 1". Roll each piece into a ball then place onto a baking sheet lined with parchment paper. You can use a bit of powdered sugar or butter on your hands to prevent sticking if needed.
- Transfer to the fridge for about 1 hour, or until no longer warm and hard enough to dip into chocolate.
How to Dip Chocolates
- Prepare your desired dipping chocolate by either melting coating chocolate or tempering high quality chocolate (SEE NOTES!). Add each rolled fondant ball to the prepared chocolate, one at a time.
- Use a fork to drizzle and cover fondant with chocolate, then lift the ball out and tap the fork on the side of the bowl to remove excess chocolate.
- Lightly scrape the bottom of the fork on the side of the bowl to remove more excess from the bottom of the fondant and use a butter knife or offset spatula to help slide the fondant from the fork to the parchment paper. Once you have dipped all of your chocolates, you can go back and add a little drizzle over the top of each for decoration.
- Let the chocolate harden in a cool place, then once it has completely set up your candy can be stored in an airtight container in the fridge for up to 2 months.
Nutrition
Here are some more homemade chocolate candy recipes that we love!
- Saltine Cracker Toffee
- Buttery English Toffee
- Nutella Balls
- Peanut Butter Balls
- Mint Chocolate Dipped Oreos
- Candy Recipes
- Chocolate Covered Caramel
- Christmas Candy Recipes
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These Chocolate Covered Coconut Balls are part chocolate truffle, part homemade Mounds bar and 100% absolutely delicious. They are smooth, creamy, chocolatey and totally addicting!
Natalie
Such a fantastic idea for Christmas. I bet this would look wonderful on my Holiday table. I will save the recipe and give them a go. Thanks!
wilhelmina
This candy turned out great! It is the first candy that I have made that I thought turned out pretty enough to be giftable!