No-Bake Chocolate Coconut Graham Balls (Print version)
Chewy chocolate coconut graham balls made with pantry staples, rolled in coconut, and chilled until firm.
# Ingredients:
For the chocolate coconut balls
01 -
2 cups (200 g) graham cracker crumbs
02 -
1 cup (85 g) sweetened shredded coconut
03 -
1/2 cup (45 g) unsweetened cocoa powder
04 -
1/4 teaspoon fine salt
05 -
1 can (14 oz or 397 g) sweetened condensed milk
06 -
1 teaspoon vanilla extract
07 -
1/3 cup (60 g) mini chocolate chips, optional
For coating
08 -
1/2 cup (40 g) sweetened shredded coconut, plus more as needed
# Instructions:
01 -
In a large bowl, stir together the graham cracker crumbs, 1 cup coconut, cocoa powder, and salt until evenly combined.
02 -
Pour in the sweetened condensed milk and vanilla. Mix with a sturdy spatula until no dry patches remain. Fold in mini chocolate chips if using.
03 -
Cover the bowl and refrigerate for 15-20 minutes, until the mixture feels firmer and holds together when squeezed.
04 -
Scoop tablespoon portions and roll into 1-inch balls with lightly damp hands. If the mixture sticks, chill it for 10 more minutes.
05 -
Roll each ball in the remaining coconut, place on a parchment-lined tray, and refrigerate for at least 30 minutes before serving.
# Good to know:
01 -
Makes about 24 small dessert balls.
02 -
Best served cold from the refrigerator.
03 -
Freeze up to 2 months in an airtight container.