No Bake Coconut Cream Balls Are a Holiday Favorite! (Print Version)

Creamy coconut centers dipped in white chocolate and chilled until firm, made without turning on the oven.

# Ingredients:

For the coconut filling

01 - 4 oz (115 g) full-fat cream cheese, softened
02 - 1/2 cup (150 g) sweetened condensed milk
03 - 3/4 cup (90 g) powdered sugar
04 - 1 teaspoon vanilla extract
05 - 1/8 teaspoon fine salt
06 - 2 1/2 cups (200 g) sweetened shredded coconut

For coating

07 - 10 oz (285 g) white chocolate melting wafers or chopped white chocolate
08 - 1 teaspoon coconut oil, optional
09 - 1/3 cup (25 g) shredded coconut, for topping
10 - 2 tablespoons holiday sprinkles, optional

# Instructions:

01 - Beat the softened cream cheese in a medium bowl until smooth and spreadable.
02 - Stir in the condensed milk, powdered sugar, vanilla, and salt. Fold in the shredded coconut until the mixture is thick and evenly combined.
03 - Cover and refrigerate for 30 minutes, or until firm enough to scoop without spreading.
04 - Scoop tablespoon portions and roll into 1-inch balls. Place on a parchment-lined baking sheet and chill or freeze for 15-20 minutes.
05 - Melt the white chocolate with coconut oil, if using, in 20-second microwave bursts. Stir after each burst and stop once smooth.
06 - Dip each chilled coconut ball in the melted white chocolate. Let the excess drip off, then return it to the parchment.
07 - Sprinkle with coconut or holiday sprinkles while the coating is wet. Refrigerate until firm, about 20 minutes.

# Notes:

01 - Makes about 24 one-bite coconut cream balls.
02 - Serve chilled for the cleanest texture.
03 - Freeze in an airtight container for up to 2 months for best quality.

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