Name: No Bake Coconut Cookie Balls with Chocolate Centers
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups unsweetened shredded coconut; 1/2 cup almond flour; 1/4 cup maple syrup or honey; 2 tablespoons coconut oil, melted; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup chocolate chips or chopped chocolate

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These No Bake Coconut Cookie Balls with Chocolate Centersare a quick, wholesome treat with a luscious surprise inside. Each bite offers the sweet, nutty flavor of coconut combined with a rich, melty chocolate center. Whether I want a healthier snack, a guilt-free dessert, or something easy to bring to a gathering, these little delights always come through.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups unsweetened shredded coconut

½ cup almond flour

¼ cup maple syrup or honey

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

¼ teaspoon salt

¼ cup chocolate chips or chopped chocolate

Directions

I mix the shredded coconut, almond flour, maple syrup or honey, melted coconut oil, vanilla, and salt in a large bowl until everything is evenly combined.

Then I roll the mixture into small, 1-inch balls.

I press a small indentation in the center of each ball using my finger or the back of a spoon.

Into each center, I place a chocolate chip or a small piece of chopped chocolate.

After that, I roll the ball again gently to seal the chocolate inside.

I place all the cookie balls on a tray lined with parchment paper.

Then I chill them in the refrigerator for at least 30 minutes so they firm up nicely.

I serve them either chilled or at room temperature.

Servings and timing

This recipe makes 12 servings.

Prep time: 10 minutes

Chill time: 30 minutes

Total time: 40 minutes

Calories per serving: 140 kcal

Variations

I sometimes use dark chocolate chunks or even a square of filled chocolate in the center for extra flavor.

When I want a nuttier taste, I add finely chopped almonds or pecans to the dough.

If I'm craving more sweetness, I sprinkle a little coconut sugar on top before chilling.

I swap maple syrup for agave or brown rice syrup when I want to switch up the sweetener.

To make them even more decadent, I dip the finished balls in melted chocolate and let them harden in the fridge.

Storage/Reheating

I store these cookie balls in an airtight container in the refrigerator for up to a week. They also freeze well—just thaw them in the fridge for about 15-20 minutes before eating. There's no reheating needed since they're best enjoyed chilled or at room temperature.

FAQs

How can I make these cookie balls nut-free?

I replace almond flour with oat flour or sunflower seed flour for a nut-free option that still holds the mixture together.

Can I use sweetened shredded coconut?

Yes, but I usually reduce or skip the maple syrup or honey to avoid making the cookie balls too sweet.

Are these cookie balls vegan?

Yes, if I use maple syrup and vegan chocolate, the whole recipe is 100% vegan-friendly.

Can I make these ahead of time for a party?

Absolutely. I often make them a day in advance and store them in the fridge—they hold up perfectly.

Can kids help with this recipe?

Definitely. Since there’s no baking involved, it’s a fun and safe way for kids to help in the kitchen by rolling balls and placing the chocolate centers.

Conclusion

These no-bake coconut cookie balls with chocolate centers are my go-to when I want something fast, sweet, and satisfying. The blend of coconut and chocolate always hits the spot, and I love how easy they are to customize. Whether I'm prepping for a party or just treating myself, these little bites never disappoint.

Recipe:

No Bake Coconut Cookie Balls with Chocolate Centers

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Author: Cheryl
Total Time: 40 minutes
Yield: 12 servings
Diet: Vegan

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Description

These no-bake coconut cookie balls are a quick, wholesome treat with a luscious chocolate surprise inside. Naturally sweetened and gluten-free, they're perfect as a healthier snack or dessert.