These 5 Ingredient Chocolate Chip Coconut Balls are so easy to make and will be gone within minutes! If you love coconut then you must try this recipe!
My kids love when I start baking Christmas Cookies. It’s never too early to start! Today I am sharing one of our favorites. These 5 Ingredient Chocolate Chip Coconut Balls are so easy to make and are absolutely delicious. Plus they only take about 10-12 minutes to bake.
I’ve been eating these coconut balls ever since my mom used to bake them when I was little. If you love coconut then these cookies are a must! Add a piece of a maraschino cherry to the top to make these a festive Christmas treat that makes a great addition to your cookie tray!
3 Steps Away!
- Mix ingredients together!
- Make into balls, add a piece of maraschino cherry to the top!
- Bake!
5 Ingredient Chocolate Chip Coconut Balls
Before we dive into the recipe, let’s familiarize ourselves with the five key ingredients that make these coconut balls a hit:
- Shredded Coconut: The star of the show, shredded coconut brings a delightful texture and a burst of tropical flavor to the recipe. You can opt for sweetened or unsweetened, depending on your preference.
- Sweetened Condensed Milk: Acting as the binding agent, sweetened condensed milk provides the perfect level of sweetness and creaminess to hold everything together.
- Chocolate Chips: Choose your chocolate adventure by selecting dark, milk, or mini semi-sweet chocolate chips. Their melting richness adds a delightful contrast to the coconut’s natural sweetness.
- Vanilla Extract: Vanilla extract elevates the flavor profile, giving these coconut balls a sophisticated twist.
- Maraschino Cherries: To add a little festive flair add a small piece of a maraschino cherry to the top.
Instructions
Step 1: Preheating the Oven and Preparing the Baking Sheets Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Step 2: Mixing Shredded Coconut, Chips, Extract and Sweetened Condensed Milk Begin by pouring the shredded coconut into a mixing bowl. Add the sweetened condensed milk, mini-chocolate chips and vanilla extract. Use a spoon to thoroughly combine the ingredients until you have a cohesive mixture. The key here is even distribution, ensuring every bite is a perfect blend of coconut and creamy sweetness.
Step 3: Shaping into Balls With your mixture ready, it’s time to get hands-on. Take small portions of the mixture and squeeze them into uniform-sized balls. This step is where you can get creative. Aim for bite-sized delights, but feel free to adjust the size to your preference.
Step 4: Place Balls on the Baking Sheet Place the coconut balls on a parchment lined baking sheet. Add a small piece of maraschino cherry to the top.
Step 5: Baking/transferring Bake for 10-12 minutes or until the edges of the coconut starts to brown. Remove from oven and let cool on the baking sheets for about 5 minutes. Then use your hands and transfer coconut balls to parchment paper and cool completely.
Step 7: Serve and enjoy!
Note: these cookies freeze well. To freeze, place in an air tight container for up to 3 months. Place wax paper between layers.
Tips and Serving Suggestions
- For the best results, use slightly wet hands when shaping the balls. Lightly squeeze the balls between your hands.
- Store these coconut delights in an airtight container in the refrigerator for freshness.
- These coconut balls freeze really well. Make ahead of time and place in an airtight container and place in the freezer for up to 3 months. Place wax paper between layers.
- Present them on a beautiful platter at your next gathering or Christmas cookie exchange. In addition, enjoy them as a quick, indulgent snack any time of the day.
For other great Christmas cookies try:
Festively Pretty Raspberry Linzer Cookies
Peanut Butter Sandwich Cookies
Toasted Coconut Peanut Butter Balls
5 Ingredient Chocolate Chip Coconut Balls
Equipment
- Cookie Sheet
- Mixing Bowl
- Parchment paper
Ingredients
- 6 cups shredded coconut
- 1 can condensed milk
- 1 cup mini-chocolate chips semi-sweet
- 2 tsp pure vanilla extract
- 2-3 maraschino cherries chopped into small pieces
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, add coconut, condensed milk, mini-chocolate chips and pure vanilla extract. Mix together.
- Using lightly wet hands, grab a small amount of coconut mixture and squeeze between hands making a small ball.
- Place on a parchment lined baking sheet. Add a small piece of maraschino cherry to the top.
- Bake for 10-12 minutes or until the edges of the coconut starts to brown.
- Remove from oven and let cool on the baking sheet for about 5 minutes.
- Use your hands and transfer coconut balls to parchment paper and let cool completely.
- Serve and enjoy!
- Note: these cookies freeze well. To freeze place in an air tight container for up to 3 months. Place wax paper between layers.
Is this 2 cherries chopped up or a measurement in a cup?
It is just 2 or maybe 3 cherries chopped up.