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No Bake Coconut Cream Balls are a simple yet decadent dessert, combining the rich flavors of cream cheese, shredded coconut, and melted chocolate to create bite-sized treats. These little indulgences are soft and creamy on the inside, with a smooth and glossy chocolate coating on the outside, making them an irresistible snack for coconut and chocolate lovers alike.
Simple and Quick to Make
One of the standout features of No Bake Coconut Cream Balls is just how easy and quick they are to make. With a handful of basic ingredients and a few simple steps, you can whip up a batch in no time. There's no need for special equipment, and since you don't need to bake them, the preparation is hassle-free.
Essential Ingredients For Success
- Base Components:
- Cream cheese: 8 oz (227g) at exactly 65°F (18°C)
- Unsalted butter: 4 tablespoons (57g) at 65°F (18°C)
- Both should be full-fat for optimal texture
- Dry Ingredients:
- Powdered sugar: 2 cups (240g) sifted
- Shredded coconut: 2 cups (170g)
- Moisture content: 12-15%
- Shred size: 1/8-inch pieces
- Coating Elements:
- Melting chocolate: 2 cups (340g)
- Temperature for melting: 88-90°F (31-32°C)
- Cocoa butter content: 32-35%
- Optional Additions:
- Vanilla extract: 1 teaspoon (5ml)
- Coconut extract: ½ teaspoon (2.5ml)
- Additional coconut: ½ cup (43g) for garnish
Step By Step Instructions
- Environment Preparation
- Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Line baking sheet with parchment paper. Prepare workspace with digital scale and thermometer.
- Mixture Development
- 1. Beat cream cheese and butter for 2-3 minutes until smooth
2. Gradually incorporate powdered sugar until fully combined
3. Fold in coconut until evenly distributed
4. Final mixture temperature: 65-68°F (18-20°C) - Chilling Protocol
- 1. Refrigerate mixture at 40°F (4°C) for 60 minutes
2. Mixture should be firm enough to hold shape when rolled
3. Internal temperature should reach 40-45°F (4-7°C) - Ball Formation
- 1. Portion into 1-inch (24g) balls using #50 scoop
2. Roll between palms for 5-10 seconds until smooth
3. Place on lined sheet with 1-inch spacing
4. Freeze at 0°F (-18°C) for 60 minutes - Chocolate Coating Process
- 1. Melt chocolate to 88-90°F (31-32°C)
2. Maintain temperature throughout dipping
3. Dip balls for 3-5 seconds each
4. Allow excess to drip for 10 seconds
5. Place on parchment with 1-inch spacing - Setting Specifications
- Refrigerate at 40°F (4°C) for 15-20 minutes until chocolate is completely set and balls reach 45°F (7°C).
Customization and Tips
Flavor variations (maintaining total liquid volume):
- Mint extract: ¼ teaspoon (1.25ml)
- Almond extract: ½ teaspoon (2.5ml)
- Coconut extract: 1 teaspoon (5ml)
Temperature control is crucial for proper texture and coating.
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Storage and Serving Tips
Storage specifications:
- Refrigerated: 7 days at 40°F (4°C)
- Frozen: 3 months at 0°F (-18°C)
- Serve at 55-60°F (13-16°C) for optimal texture
- Layer with wax paper in airtight container
Frequently Asked Questions
- → Why are my balls too soft to roll?
Make sure to chill the mixture well and dust hands with powdered sugar. If still too soft, add more powdered sugar gradually.
- → Can I use milk chocolate instead?
Yes, any type of chocolate works. Dark, milk, or white chocolate can be used based on preference.
- → How long do these keep?
Store in the refrigerator for up to a week, or freeze for 2-3 months in an airtight container.
- → Can I make these dairy-free?
Yes, use plant-based cream cheese, coconut oil instead of butter, and vegan chocolate chips.
- → Why is my chocolate seizing?
Make sure no water gets into the chocolate while melting, and melt it slowly in short intervals, stirring between each.