Classic Coconut Ice meets our favourite Bounty bar chocolate to create these deliciously simple Coconut Bounty Balls. Little balls of chocolate coated coconut heaven, they're the perfect afternoon sweet treat!
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QUICK AND SIMPLE NO-BAKE RECIPE
These Coconut Bounty Balls could not be any easier! And here's why this bounty chocolate recipe is becoming my new go-to sweet snack:
- 15 minutes to make
- 5 staple ingredients
- no mixer involved
- 1 bowl ingredient dump for the filling
- it makes 40 balls and they last for weeks in the fridge (but mine disappear real quick!)
5 INGREDIENT COCONUT BOUNTY BALLS
- Condensed Milk: I use Nestlé -I grew up on this stuff (it was made in my hometown).
- Pure Icing Sugar: Use the pure stuff, not the icing sugar mix
- Desiccated Coconut: McKenzies brand always works well for me (the homebrand stuff is too dry)
- Vanilla Extract: Use the best you can find
- Milk Chocolate: I'm a chocolate snob, so I only coat my Coconut Bounty Balls in the good stuff! Lindt, Callebaut or Felchlin.
HOW TO MAKE THESE LITTLE BOUNTY CHOCOLATES
This is so simple!
- Dump everything but the chocolate into a bowl and mix until fully combined.
- Scoop out mixture with a small ice cream scoop and roll into balls.
- Melt the chocolate, then dip each ball to coat.
- Sprinkle over a little coconut.
STORING COCONUT BOUNTY BALLS
Placed into the fridge in an airtight container, these little balls of chocolate coated coconut ice will keep for around 1 month. Good luck, though, as they'll be gone in no time!
I hope you enjoy this recipe. It's a sweet old fashioned favourite that I've turned into a perfect little treat. A homemade Bounty bar, but in a ball! And please....don't forget to rate my recipe or leave a comment -I'd love to hear from you!
FOR MORE NO-BAKE TREATS, CHECK OUT:
Coconut Bounty Balls
Ingredients
- 225 g Pure icing sugar sifted
- 225 g Fine desiccated coconut plus extra for sprinkling
- 200 g Condensed milk
- 2 teaspoon Vanilla extract
- 200 g Eating quality milk chocolate
Instructions
- Sift the icing sugar into a large bowl
- Add the desiccated coconut, vanilla and condensed milk
- Use a silicone spatula to thoroughly combine the ingredients. Mixture will be stiff
- Using a teaspoon or small ice-cream scoop, scoop out mixture and roll into balls. Repeat until all mixture is rolled
- In a small, microwave safe container (not glass -see notes) melt the chocolate for 1 minute on high. Stir vigorously for about 20 seconds. If the chocolate is still not melted, heat again for 10 seconds, then stir vigorously again until chocolate is smooth
- Dip each ball into the melted chocolate and use a fork to coat it and lift out, shaking off the excess chocolate.
- Place on a baking sheet, then sprinkle with extra coconut.
- Store in an airtight container in the fridge for 1 month
Notes
- use a microwave safe plastic bowl, as plastic won't continue to heat up. Glass retains heat and will continue to heat the chocolate, causing the chocolate to overheat.
- when melting chocolate in the microwave, make sure you stir the chocolate vigorously. It may look like it hasn't melted, but if stirred for 10-20 seconds, the chocolate can become smooth. After the initial 1 minute, it may need a couple of 10 second burst to fully melt.
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