Coconut Balls

Loaded with smooth and creamy white chocolate and coated in rich and nutty coconut, these easy-to-make coconut balls are an amazing finger food dessert. These homemade white chocolate coconut truffles are perfect for parties, holidays, or anytime you need a luscious and tasty treat.

Truffles are one of my favorite sweet foods, and that’s especially true in the fall and winter. Because they’re so indulgent and celebratory, they’re the perfect dessert at Thanksgiving, Christmas, New Year’s, or any seasonal party. Lately I’ve started making my own truffles, and these white chocolate coconut balls are my new favorite recipe.

These coconut balls are so smooth and creamy, and they melt in your mouth when you eat them. The nutty and buttery coconut balances out the sweetness of the white chocolate, and gives the truffles a super celebratory flavor. You’ve got to try making this recipe! 

Why You’ll Love This Coconut Balls Recipe

I make these coconut-covered white chocolate truffles all the time. Here’s why I know you’ll love this recipe just as much as I do. 

• Easy. I don’t usually think of truffles as being an easy dessert, but this recipe absolutely is. It’s such a simple recipe to follow, and it only requires about half an hour of work.
• Cheap. High-quality truffles are so expensive if you buy them from a grocery store or chocolate shop. But these creamy coconut balls are just as creamy and flavorful, but for a fraction of the cost. This recipe only uses 5 ingredients, and all of the ingredients are fairly affordable.
• Perfect for parties. I make these white chocolate coconut balls anytime I’m hosting or attending a party in the fall or winter. Because they’re bite-sized, they’re the perfect treat to serve to a large group of people. Kids and adults both love them, they taste so celebratory, and everyone will be impressed that you made your own truffles. 

What You’ll Need

Here are the 5 basic ingredients that you’ll need to make coconut balls. Make sure to check out the recipe card at the end of the page to see the exact amounts for each ingredient.

• Heavy cream
• White chocolate chips – You can also use white chocolate chunks. 
• Butter – The butter needs to be softened.
• Vanilla extract – Always use 100% pure extract.
• Shredded coconut

How to Make Coconut Balls

Here’s how to make this super easy coconut-covered holiday dessert. It barely takes any effort! 

• Heat cream. Bring the heavy cream to a simmer over medium heat.
• Melt chocolate. Add the white chocolate chips to the cream and stir. Remove from the heat and stir until the mixture is smooth. Let it sit for 5 minutes. 
• Add the rest of the truffle ingredients. Put the vanilla and the butter in the white chocolate mixture and mix until smooth. 

• Chill. Pour the mixture into a shallow bowl and cover with plastic wrap. Refrigerate for at least 4 hours, or until the mixture is mostly set. 
• Assemble. Use a small cookie scoop to scoop balls of the truffle mixture. Put them in a bowl of shredded coconut, and use your hands to form coconut balls. 

• Chill. Put the white chocolate coconut balls on a baking sheet and place them in the fridge for 1-2 hours, then serve. 

Tips for the Best Coconut Truffles

This recipe really couldn’t be easier to make, but here are a few tips and tricks for when you make white chocolate coconut truffles at home.

• Use good butter. These coconut balls are so rich and creamy, and you can really taste every ingredient. Because of that, it can make a big difference if you use high-quality butter. Good butter not only has a better flavor but makes the truffles smoother and more decadent, too. 
• Serve cold. For best results, keep these creamy coconut balls in the fridge until you’re ready to serve them. The truffles have a much better texture when cold. If you’re serving them for a party, I recommend keeping most of the coconut balls in the fridge and only putting a few out at a time, then refiling the serving tray as needed.
• Make sure the butter is at the right temperature. This recipe calls for softened butter. It’s important to use butter that is nice and soft, but not melted. If your butter isn’t soft enough, the ingredients won’t mix together well. But if your butter is already melted, it will split when you try and make the truffles and the texture will get messed up. For best results, remove the butter from the fridge 30-60 minutes before you start cooking. 
• Choose your favorite coconut. You can buy shredded coconut that’s toasted, not toasted, sweetened, and unsweetened. All will work well with this recipe, so choose the type of coconut you like best. 

Proper Storage

Decadent coconut truffles will last for quite a while as long as they’re stored properly. All you have to do is make sure that the coconut balls are in an airtight container and you can keep them in the fridge for up to 2 weeks. 

Can I Freeze These White Chocolate Coconut Truffles? 

Yes, you can absolutely store these creamy coconut balls in the freezer. Just place them in an airtight container and they’ll last in the freezer for 6 months. You can thaw them at room temperature or in the fridge, or you can even eat the white chocolate truffles straight from the freezer. 

More Coconut Desserts to Try

Once the colder months show up I find myself making so many coconut desserts. Here are a few more of my favorites. 

• Coconut Lime Cheesecake Dip
• Coconut Macaroons
• Coconut White Chocolate Blondies
• Pineapple Coconut Cupcakes
• Coconut Cream Filled Biscoff Cookies

Continue to Content

Yield: 18 truffles

Coconut Balls

Print

These coconut balls have a creamy and decadent white chocolate truffle coated in shredded coconut. They're easy and perfect for the holidays.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 6 hours

Total Time 6 hours 35 minutes

Ingredients

• 1/3 cup heavy cream
• 1 cup white chocolate chips
• 2 Tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

Instructions

1. In a sauce pan, bring the heavy cream to a simmer over medium heat.
2. Stir in the white chocolate chips, then remove from heat. Stir the mixture until smooth, then let stand for 5 minutes.
3. Add the butter and vanilla and mix until smooth.
4. Pour the mixture into a shallow bowl. Cover and refrigerate for at least 4 hours or until it is mostly set up and solid.
5. Once the truffle mixture is set, use a small cookie scoop to scoop balls of the mixture. Place the balls in a shallow bowl of shredded coconut, and use your fingers to toss and form into a ball.
6. Place the truffles on a baking sheet and put it in the fridge to set up for 1-2 hours.
7. Store in the fridge until ready to serve.

Notes

• Store leftovers in an airtight container in the fridge for 2 weeks, or in the freezer for 6 months.
• You can use toasted, non toasted, sweetened, or unsweetened coconut.

Nutrition Information

Yield

18

Serving Size

18 Servings
Amount Per Serving Calories 99Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 33mgCarbohydrates 8gFiber 0gSugar 7gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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