Toasted Coconut Peanut Butter Balls

These Toasted Coconut Peanut Butter Balls are to die for! Rich peanut butter and toasted coconut are a combo that is hard to resist!

Another great cookie to add to your list of favorites! These Toasted Coconut Peanut Butter Balls are a crowd pleaser. What’s better than creamy peanut butter and chocolate? Adding some perfectly toasted coconut to give that peanut butter ball that irresistible crunch!

Tips and Tricks on How to make Toasted Peanut Butter Balls

• After you roll out the peanut butter balls, place them in the refrigerator for about 15 minutes. If they are chilled, it’s much easier to dip them, plus the chocolate sets faster!
• Save yourself time by buying dipping chocolate or chocolate wafers. In my Quick Chocolate Covered Strawberries I used Baker’s Dipping Chocolate and Ghirardelli Melting Wafers that made the dipping so EASY! Plus, the chocolate is so smooth and tastes delicious!
• However, if you don’t have any dipping chocolate or melting wafers, you can always melt chocolate chips (like I did in this recipe) and add a tablespoon of shortening or butter to help thin out the chocolate to make it easier for dipping.
• Use a toothpick to dip your peanut butter balls. I like to use this technique because I find that it leaves the tops really smooth. You can also buy candy dipping tools if you prefer. Make sure you let the excess chocolate fall off before placing it on the parchment paper. This way it won’t pool at the bottom of the ball, making the base big.
• Have fun decorating! You can add some toasted coconut on the top (like I did), sprinkles, or just drizzle a little extra chocolate over the tops. You can also drizzle white chocolate over the top to give it a nice contrast.
• These Toasted Coconut Peanut Butter Balls freeze very well. Once the chocolate is set, place in an airtight container. Place parchment or wax paper between layers and freeze up to 3 months!

Toasted Coconut Peanut Butter Balls-Ingredients

Graham cracker crumbs, confectioners sugar, pure vanilla extract, creamy peanut butter, sweetened coconut, butter, chocolate chips or Baker’s Dipping Chocolate or Ghirardelli Melting Wafers.

Instructions

Evenly spread coconut flakes on a baking sheet in a preheated oven set to 350 degrees. Let sit for a minute or two then stir the coconut regularly.

The coconut will toast very quickly and will only take about 5-10 minutes. Coconut is done once it starts too lightly brown.

In a small saucepan, melt the butter.

In a large mixing bowl, add butter, graham cracker crumbs, peanut butter, confectioners sugar, toasted coconut and pure vanilla extract.

Mix together until combined.

Use a small cookie scoop and gather up some of the mixture.

Use your hands to roll into roughly a 1-inch ball.

Place on a baking sheet lined with parchment paper. Chill for about 20-30 minutes.

In a small saucepan, over low-medium heat, melt a chunk of wax (you can omit this step but the wax adds a nice shine to the chocolate coating).

Add chocolate chips and stir until melted and smooth.

If chocolate mixture is too thick, add 1-2 tablespoons of vegetable shortening to thin out the chocolate.

Mix until smooth.

Place a toothpick into the peanut butter ball and swirl around in the chocolate. Let the excess chocolate drip off into the pan.

Place coated ball onto the parchment paper. Smooth out the top using the toothpick.

Sprinkle some toasted coconut on the top before the chocolate dries.

You can also drizzle on additional chocolate, white chocolate, sprinkles, etc.

Refrigerate for about 30 minutes, serve and enjoy! Store in an airtight container in the refrigerator.

To freeze, store in an airtight container, placing wax paper between layers, for up to 3 months.

For additional EASY Christmas cookies try:

Chocolate Brownie Crinkle Cookies

5 Ingredient Chocolate Chip Coconut Balls

Simple Coconut Kisses

Festive Sugar Cookie Blossoms

No Bake Chocolate Peppermint Cookies

Classic Soft and Chewy Snickerdoodles