Chocolate Coconut Balls

Name: Chocolate Coconut Balls Recipe | Hersheyland
Prep time: 12 min
Cook time: 10 min
Total time: 90 min
Yield: 48 snack balls
Ingredients: 7 Tbsps butter; 1/2 cup HERSHEY'S Cocoa plus 1 tablespoon; 1/2 cup sweetened condensed milk (not evaporated milk); 3/4 cup granulated sugar; 1/4 cup water; 1 Tbsp light corn syrup; 1 tsp vanilla extract; 2 cups sweetened coconut flakes; 1 cup nuts chopped; 1/2 cup powdered sugar for rolling

Skill Level: Expert

Chocolate and coconut is a flavor combination that never disappoints. This Chocolate Coconut Balls recipe makes little snacks of candy happiness. This homemade candy recipe is a great addition to any holiday dessert spread or as an after-dinner sweet treat. Roll these Chocolate Coconut Balls in powdered sugar for a snowball look or festive sprinkles to turn them into edible red and green ornaments for the holidays. This recipe makes 48 dessert balls — perfect for a party! Bite-size is the best size! Complete your chocolate and coconut dessert spread with these impressive and decadent Chocolate Coconut Macaroons.

Ingredients & Directions

Yields:: 48 snack balls

Prep:: 12 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

7 Tbsps

butter
1/2 cup

HERSHEY'S Cocoa plus 1 tablespoon
1/2 cup

sweetened condensed milk (not evaporated milk)
3/4 cup

granulated sugar
1/4 cup

water
1 Tbsp

light corn syrup
1 tsp

vanilla extract
2 cups

sweetened coconut flakes
1 cup

nuts chopped
1/2 cup

powdered sugar for rolling

READY TO MAKE THIS?

You'll Need 

saucepans

stovetop

candy thermometer

mixing bowl

refrigerator

Step-By-Step Directions

Melt butter in large microwave-safe bowl. Add cocoa; stir until blended. Blend in sweetened condensed milk; set aside.

Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.

Refrigerate about 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place.

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Chocolate Coconut Balls

Ingredients & Directions

Ingredients

Step-By-Step Directions

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