🥥 Coconut Cream Balls (Old-Fashioned No-Bake Treat)
Soft, sweet coconut truffles with a creamy center—simple, nostalgic, and perfect for holidays or quick desserts.
🧾 Ingredients (about 18–24 balls)
- 2 cups (180–200 g) sweetened shredded coconut
- 4 oz (115 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- Pinch of salt
Optional coating
- Extra shredded coconut
- Melted chocolate (dark, milk, or white)
- Chopped nuts
👩🍳 Instructions
1. Make the mixture
- In a bowl, beat together cream cheese, butter, and vanilla until smooth.
- Add powdered sugar and salt; mix until creamy.
- Stir in shredded coconut until a thick dough forms.
2. Shape the balls
- Scoop small portions (about 1 tablespoon each).
- Roll into balls using your hands.
- If sticky, chill mixture for 10–15 minutes first.
3. Coat (optional)
Choose one:
- Roll in extra shredded coconut
- Dip in melted chocolate and place on parchment
- Roll in chopped nuts for crunch
4. Chill
- Refrigerate for at least 1 hour until firm.
🍬 Tips for best results
- Use full-fat cream cheese for richer texture
- Chill before rolling if mixture is too soft
- For firmer truffles, add a little extra coconut
- Keep refrigerated (they soften at room temperature)
🥥 Variations
- Add mini chocolate chips
- Mix in almond extract instead of vanilla
- Add crushed graham crackers for “cheesecake-style” balls
- Dip in white chocolate + drizzle dark chocolate
If you want, I can also make:
- Coconut cream balls with condensed milk version
- Keto low-sugar coconut balls
- Or bakery-style “Almond Joy” truffle version