Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Chocolate Coconut Balls

Details

Time
1 hour 30 minutes
Skill Level
Expert
Yields
48 snack balls

Roll little balls of happiness out of chocolate and coconut flakes. This homemade candy recipe is a great addition to any holiday dessert spread. Roll them in powdered sugar for a snowball look, or sprinkles to turn them into red and green ornaments.

Ingredients & Directions

Prep Time
12 minutes
COOK TIME
10 minutes
Chill Time
1 hour

Ingredients

  • 7 Tbsps
    butter
  • 1/2 cup
    HERSHEY'S Cocoa plus 1 tablespoon
  • 1/2 cup
    sweetened condensed milk (not evaporated milk)
  • 3/4 cup
    granulated sugar
  • 1/4 cup
    water
  • 1 Tbsp
    light corn syrup
  • 1 tsp
    vanilla extract
  • 2 cups
    sweetened coconut flakes
  • 1 cup
    nuts chopped
  • 1/2 cup
    powdered sugar for rolling

Step-By-Step Directions

Equipment Needed 
heavy saucepan heavy saucepan
stovetop stovetop
saucepan saucepan
candy thermometer candy thermometer
mixing bowl mixing bowl
refrigerator refrigerator
1

Melt butter in large microwave-safe bowl. Add cocoa; stir until blended. Blend in sweetened condensed milk; set aside.

2

Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.

3

Refrigerate about 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place.

Tip

For best results, do not double this recipe.

Additional questions?