Chocolate Coconut Balls

Total Time:
1 hr 15 min
10 min
1 hr
5 min

30 pieces


In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.

After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.

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    FABULOUS! My husband wanted me to make these & I don't even like coconut but I guess now I like toasted coconut. I have made these twice & both times they turned out & were NOT a gooey mess. I think what people are doing is using a can of sweetened condensed milk when the directions only call for 1 cup- there are 14 ounces in a can not 8 oz. Helpful hints: 1) Use a cookie scoop to drop them on the wax paper lined cookie sheet. 2) Chill for 1 to 1.5 hours 3) Melt the chocolate 4) Take sheet out of fridge then roll them into perfect little balls. 5) Dip into chocolate with a fork allowing excess to drop off back into the bowl. Place back on the wax paper lined cookie sheet & refrigerate again. I live in Florida, so I leave the sheet in the fridge & take one out whenever I want one. I am allergic to nuts so I doubled the coconut. My dad is driving down from Ohio today & he will have a nice treat when he arrives since his favorite candy is the dark chocolate national brand w/o the nuts.
    This is an excellent cookie! Tastes just like a Mounds bar.
    I was a little worried about this recipe based off of the negative reviews, but I thought it turned out great! It's a nice coconut treat with a good flavor and texture. I didn't have the almond extract, so I used 1 tsp of vanilla and 2 tsps of Rum instead, but it tasted great. For those who have trouble forming the balls, Alton Brown mentions in the video to pack it together-this is an important step and seems to really help. I did freeze mine overnight prior to dipping in chocolate because I knew I would be in a hurry the next morning after they had time to set up.
    Sorry, but I thought these were overly sweet, and I found it difficult to make them into balls like the photo,
    What a goopy mess! There was no way to roll these into a ball. It was a blob. I set the blobs in the fridge for an hour and after that I was able to shape them a little better using a cookie scoop. I haven't attempted to coat them with the chocolate yet. The recipe needs to be tweeked.
    Recipe was a disaster. Followed exactly and the mixture was a gooky mess. Would not roll up, way too wet. We added more coconut to try to salvage ingredients, which helped quite a bit. Rinsing hands in between every three balls or so also helped. We haven't tried the chocolate covering yet, hoping for a holiday miracle! There is definitely something off with the ingredients, the amounts or something. Needs an update.
    This was the worst recipe ever!!!!!!WASTED MONEY found on other site and there is ingredients missing wont ever trust this site again...!!!!!!!how could you let this happen to so many people There is not enough MINUS stars to rate this
    OMG - a great lesson about reading reviews before you make a recipe. This was a nightmare and added tremendously to my holiday stress level. Balls were a gooey mess and chocolate seized immediately. Into the trash. Alton - was this a cruel joke? Blah! 
    I totally agree with most on this site. Tried to make these and they will NOT set up. Something is not right about this recipe. Money wasted and macadamia nuts aren't cheap. will not be doing this again.
    If I'm going to have a labor intensive recipe, then the results should be amazing. These results are not. While these balls taste fine, there is WAY too much work involved. Also, this recipe still needs a lot of tweaking. The balls do not set up no matter how long you refrigerate them and the chocolate sauce is way too thick to work properly. Also, if you dip the cold balls into the warm chocolate, the balls melt into a goopy mess in the chocolate. Until this recipe gets another glance-over by the Food Network, I will not be making these.
    Taste good, but like many other reviewers the coconut mixture wouldn't set up and the chocolate was goopy and difficult to work with.
    I made these last year MANY times. They were a huge hit. I've already had request for them this year.
    I made these twice... perfect each time... I did substitute 2 tsp of amaretto for the almond extract. I used the microwave to melt the chocolate with a bit of oil because when I use a double boiler I always mess that up.
    All in all a good recipe. 
    The chocolate mixture is difficult to work with. We switched to almond bark after coating half of them. It sets up much more quickly, is smoother and much easier to work with. Ends up looking nicer too.  
    We will refrigerate the coconut mixture for a couple of hours next time before making into balls.  
    I think the recipe is wrong, tried to roll up ball and very wet. Did not set up
    this recipe needs work. I followed it exactly and they never set up way to wet. more of a candy than a cookie
    i got this recipe from the cooking channel site that had no reviews. i made it as written w/ the exception of the nuts-i used roasted salted almonds, and the ganache-i didn't have any shortening so i used a scant 1/4 c heavy cream and then thinned it out a little w/ whole milk. it was still pretty thick but i had no problems covering the balls and they were pretty to look at too. now having made them and reading other reviews these are the changes i will make next time(and i will be making again and again next time i will use only 3/4 tsp almond extract. i love almond but it did overpower the coconut, which i also love. i will also refrigerate the mixture before even attempting forming into balls.
    This was fabulous, I doubled the recipe and they came out great. I do not like using gloves, so i sprayed my hands with PAM and washed them after 2 or 3 and it worked great. I used 2 forks to dip into chocolate, and let access drip off, if you have patience this recipe is worth it.
    Best coconut recipe ever. Used pecans once and walnuts another, both were good substitutes. And easy on the almond extract. These have become a staple and not just at the holidays.
    Just amazingly wonderful!
    Big hit. Easy to make. Moist. I substituted Pecans. Worked great
    These were a huge hit...but so ugly. My brother used my small cookie scope to get the amount correct, then I rolled the mixture using plastic disposable gloves on my hands. I stored them over night in the refrigerator, then coated them. The chocolate coating was very thick even though I kept the double boiler going the whole time. I used toothpicks to dip the balls - but never got the whole balls coated - not pretty - but a chocolate covered cherry!
    Excellent! I got rave reviews on them. I read most of the reviews before I started to make sure mine were successful. 1. 1/2 the amount of almond extract and the other 1/2 coconut extract. 2. So they did not swim in liquid, I added 1 TBSP of coconut flour (a very "thirsty" flour. 3. To form them, I used a cookie scoop. They were sticky on my hands so every 3 or 4, I rinsed and dried my hands and then dipped them onto a paper plate that had 2 tbsp of almond oil on them. 4. I baked them at 300 degrees for 10 minutes and let them cool. I had no problems dipping them at all. I'll be making them again in about an hour. 
    P.S. I used toasted pecans instead of macadamias. 
    Wonderful! tried these for the 1st time this year & they are a keeper, a huge hit! The only thing i changed was the nut...instead of macadamias, i used almonds (much less $$and they turned out like the best almond joys i ever tasted. I used a pampered chef mini scoop to make the portions, then froze for about 1 hr which allowed me to then roll them and make them smoother for dipping. I keep them in the freezer or fridge until using...but everyone keeps eating them before i can give them away!!! Give them a try, you wont be disappointed.
    This recipe is SO worth the time and effort! I used vinyl disposable gloves when rolling the coconut mixture into balls and then allowed them to dry for over 12 hours before I dipped them in the chocolate. It also helps to refrigerate them overnight after dipping in chocolate. I gave these out as part of my Christmas goodie basket and got nothing but raves from everyone that tried them. If you allow enough time to prepare it you can't go wrong. DE-lish!
    Putting the ingredients together was the easy party; forming the balls and dipping them in choc was a bit more challenging. It was a bit more labor-intensive than I initially thought. They did not come together in a ball as easily and I would have hoped. I thought the choc. dipping mixture was a bit thick and made it difficult to coat them. I melted the choc. using a double boiler and kept it there the whole time I was dipping. I had a candy dipper that I used to roll each ball around in the chocolate; some came out a bit more "coated" than others. They are definitely a candy in my book; my husband loved them but I'm not sure I'd make them again.
    I loved these! I did not have too much of a problem shaping the balls. I packed a small amount into the palm of my left hand instead of trying to do it with just my fingers. It seems that once I resigned myself to the fact that my hands were going to get messy it was much easier. Also I found that rinsing my hands half way through forming the balls made less of a mess and allowed me to work the mixture better. I also used slivered almonds instead :
    This is a great recipe! I used a scooper to scoop the mixture out in semi-balls, refrigerated for an hour, sprayed Pam on my hands and formed the balls. Worked really well.
     I did have problems with the chocolate. I melted in the microwave (I was in a hurry with butter and then added boiling water a little at a time until I got the consistency I was looking for. I dipped the balls in the chocolate with a fork but very small tongs would work better if you have them. I took these to my office Christmas party and they were a hit! Several people wanted the recipe. They weren't pretty but very tasty!
    More of a candy than a cookie! 
    I was saying naughty words trying to get these to stick together. I resorted to freezing the mixture for two hours. They were still impossible to dip so I had to spread the chocolate with a basting brush! I wish I had decreased the almond extract - I could hardly taste the coconut!
    A little Pam on the fingers does wonders while making the balls. My only problem was getting the chocolate smooth enough to spread nicely. Any advise?
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    This recipe is featured in:

    12 Days of Cookies