Chocolate Covered Coconut Balls

Prep Time
Cook Time
2h 10m
Ready In

Recipe: #1161

October 23, 2011

"This candy tastes just like Mounds candy. It is a little time consuming but, well worth it in the end. Serving size varies depending on how big or small you make the coconut balls. This makes lot of candy!!"

Original is 96 servings


  • Serving Size: 1 (35.4 g)
  • Calories 156.3
  • Total Fat - 9.7 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 3.8 mg
  • Sodium - 6 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 13 g
  • Protein - 1.2 g
  • Calcium - 11.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large microwave safe bowl, add the butter and microwave just until melted.

Step 2

Remove from microwave and stir in the Cream of Coconut and vanilla. Mix well.

Step 3

With a large spoon, stir in the confectioners’ sugar and coconut. Work quickly. You may have to use your hands to get in there and mix it up good.

Step 4

Cover mixture with plastic wrap and store in the coldest part of refrigerator for a few hours. The coconut mixture needs to be very firm, and cold enough to roll into balls so they will hold their shape.

Step 5

Remove the bowl of candy mixture from refrigerator and shape into 1-inch balls. Place coconut balls on 2 cookie sheets lined with wax paper. Place the coconut balls in the freezer for 15-30 minutes, or in the refrigerator for an hour to chill completely.

Step 6

Meanwhile, in a double boiler (or make shift double boiler) melt the chocolate pieces and almond bark; stir until smooth and creamy. Turn the heat on your stove to lowest setting; just to keep the chocolate warm and smooth.

Step 7

Bring out 1 cookie sheet of candy at a time to coat.

Step 8

Place a tooth pick in each piece of candy.

Step 9

Dip the candy into the chocolate mixture, gently shaking excess chocolate off the candy by tapping the coconut ball on the rim of double boiler. Place coated candy back onto the cookie sheet that is lined with the wax paper. Gently twist the tooth pick out and smooth over a bit of chocolate over the toothpick hole for a neater appearance.

Step 10

When first sheet of candy has been coated, place back into the refrigerator to harden.

Step 11

Repeat procedure with second cookie sheet of candy.

Step 12

When candy has set, store in an airtight container and keep in refrigerator.


No special items needed.

1 Reviews


If you have a sweet tooth you will LOVE these balls! I put an almond in the center of each ball and they didn't even last 2 hours at my house! I will use these for my cookie platters during the holidays this year. Love them!


review by:
(11 Aug 2012)

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