coconut cocoa balls

★★★★☆ 9
a recipe by
Lene Frost
Corona, CA

I have limited myself just making these around Christmas because they are so loaded with calories. As a little girl, I made these with my Danish grandma... so at Christmas time I always remember the wonderful time I had with her and my mom as well :-). My friends love it when I wrap some up as a gift... Even though I keep them in the fridge they somehow evaporate in a blink of an eye. Enjoy - I do :-)

Blue Ribbon Recipe

Sweet and dense, these no-bake cookie balls are worth every darn calorie. If you love coconut and chocolate, these are for you. They have a nice chocolate flavor and the coconut coating is the perfect complement. Once they're chilled, they have the perfect texture and a slight rum flavor comes through. It's like a rum ball without the harsh alcohol flavor. A beautiful addition to a dessert tray during the holidays.

— The Test Kitchen @kitchencrew
★★★★☆ 9
serves Many
prep time 20 Min
method No-Cook or Other

Ingredients For coconut cocoa balls

  • 1 c
    soft butter, good quality
  • ½ c
    baking cocoa
  • 1 1/2 c
    confectioners' sugar
  • 3 c
    oats, regular
  • 1 Tbsp
    half and half
  • 1-2 tsp
    rum extract or more - add a little of the time to match your own tasting.
  • 1 c
    coconut, shredded

How To Make coconut cocoa balls

  • Butter and dry ingredients combined in a bowl.
    Mix butter with dry ingredients - NOT the coconut.
  • Adding half and half.
    Add half and half.
  • Adding rum extract.
    Add 1/2 Tbsp rum extract at the time and taste. Add only the amount of extract that suits your taste. The mixture must be slightly sticky. Note, that various brands of rum extract have different strengths. I prefer Oetker's.
  • Dough formed into small balls.
    Roll in bite-size balls.
  • Rolling balls into coconut.
    Cover with coconut.
  • A baking tray of Coconut Cocoa Balls.
    Keep in fridge.