Real Recipes From Real Home Cooks ®

coconut cocoa balls

(9 ratings)
Blue Ribbon Recipe by
Lene Frost
Corona, CA

I have limited myself to making these around Christmas only because they are loaded with calories. As a little girl, I made these with my Danish grandma... so at Christmastime, 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 the author mentions. 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 ratings)
yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For coconut cocoa balls

  • 1 c
    good quality butter, softened
  • ½ c
    baking cocoa
  • 1 1/2 c
    confectioners' sugar
  • 3 c
  • 1 Tbsp
    half and half
  • 1-2 tsp
    rum extract, more or less to taste
  • 1 c
    shredded coconut

How To Make coconut cocoa balls

  • Butter and dry ingredients combined in a bowl.
    In a large bowl, mix the butter with the baking cocoa, confectioners' sugar, and oats.
  • Adding half and half.
    Add the half and half. Mix.
  • Adding rum extract.
    Add the rum extract 1/2 Tbsp at a time and taste until it suits you. 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 the mixture into bite-size balls.
  • Rolling balls into coconut.
    Roll in the coconut.
  • A baking tray of Coconut Cocoa Balls.
    Keep in the fridge.