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chocolate covered coconut balls-candy recipe
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3.67 from 3 votes

Chocolate Covered Coconut Balls Recipe

These Coconut Balls covered in chocolate 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!
Prep Time1 hour
Cook Time15 minutes
Cooling Time1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 24 people
Calories: 485kcal
Author: The Carefree Kitchen

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

Calories: 485kcal | Carbohydrates: 69g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 38mg | Potassium: 199mg | Fiber: 2g | Sugar: 65g | Vitamin A: 438IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 2mg