Name: No Bake Coconut Cream Balls
Prep time: 20 min
Total time: 100 min
Ingredients: 8 oz cream cheese (softened); 1 tbsp butter (softened); 4 cups powdered sugar; 1 cup shredded coconut; 12 oz melting chocolate chips

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You ever have one of those days where even the idea of preheating the oven feels disrespectful?

Like, the sun is already doing the most, the air conditioner is trying its best, and you’re just standing there thinking, I want something sweet, but I do not want to work for it.

That’s where these little coconut cream balls come in.

They started as a last-minute thing for me. I had cream cheese, powdered sugar, coconut, and some chocolate chips left from who-knows-what. I mixed it up, rolled it into little blobs, dipped them in chocolate, and stuck them in the fridge. No expectations. Just hoping for something edible.

Well. They were not just edible. They were dangerous.

Soft and creamy inside, snappy chocolate on the outside, cool and sweet and just… very easy to keep eating. The kind of treat where you say, “I’ll just have one,” and then you’re back in the kitchen five minutes later pretending you forgot something.

And the best part? No oven. Not even a little.

Why I Love These (Besides the Obvious)

Because my kitchen stays cool, and so do I.
Because they taste like candy-shop treats but come from a mixing bowl.
Because I almost always have these ingredients on hand.
Because they sit in the freezer quietly waiting for me when I’ve had A Day.
Because people think you worked harder than you did, and I support that.

They’re good for guests, yes. But they’re also very good for quiet evenings when you just want something sweet and you don’t want to make a whole cake about it.

How Long This Actually Takes

Active time? Maybe 20 minutes, and that includes washing your hands twice because powdered sugar is sneaky.

Total time with chilling? About 2 hours, but you’re not doing anything during that part. You’re living your life. Watching a show. Folding laundry. Scrolling your phone and forgetting why you picked it up. You know.

You’ll get about two dozen little bites, depending on how big your scoops are and whether you “accidentally” make a few extra.

What You Need (Nothing Fancy, I Promise)

1 block cream cheese, softened (8 oz)
1 tablespoon butter, softened
4 cups powdered sugar
1 cup shredded coconut
About 12 oz chocolate chips

That’s it. No eggs, no flour, no stress.

Let’s Make Them (Very Chill Instructions)

First: line your pan

Grab a baking sheet and slap some parchment paper on it.

If you skip this, you will regret it later when chocolate is glued to the pan and you’re scraping like you’re cleaning a grill. Ask me how I know.

Now: mix the creamy stuff

In a bowl, beat together the cream cheese and butter until smooth.

It should look like thick frosting. If there are tiny lumps, don’t panic. This is not a competition.

Add the powdered sugar

Start mixing in the powdered sugar. Slowly, unless you want a white cloud in your kitchen.

It’s going to get thick. Very thick. Like, “why did I choose this” thick. Keep going. This is correct.

Switch to a spatula when your spoon starts complaining.

Stir in the coconut

Dump in the coconut and mix until everything looks fluffy and evenly combined.

Now cover the bowl and stick it in the fridge for about an hour. This part matters. Warm filling is sticky and annoying. Chilled filling is cooperative and polite.

Roll them up

Once it’s chilled, dust your hands with powdered sugar. This saves your sanity.

Scoop out small bits and roll them into balls. They don’t need to be perfect. Perfect is overrated and exhausting.

Put them on your lined baking sheet and then pop the whole tray in the freezer for about an hour until they’re firm.

Melt the chocolate

Melt your chocolate however you like:

Microwave in 30-second bursts, stirring each time,
Or use a double boiler if you’re feeling calm and patient (couldn’t be me most days).

You want smooth, shiny chocolate. If it looks thick, give it another gentle heat and stir again.

Dip and set

Take the frozen balls and dip them into the chocolate.

A fork works great. Drop, roll, lift, tap off extra, slide back onto parchment.

If things start getting melty and messy, just shove the tray back in the freezer for a few minutes and regroup. No big deal.

Once they’re all dipped, stick them in the fridge for about 10 minutes so the chocolate sets.

And that’s it. You did it. You made candy.

If You Feel Like Getting Fancy (But Not Too Fancy)

Only if you want to. These are great as-is.

Stick an almond in the middle before freezing if you want Almond Joy energy.
Add a little lemon or orange zest to the filling for a bright pop.
Stir one tiny drop of peppermint into the melted chocolate for a minty vibe.
Drizzle with white chocolate if you want them to look bakery-level impressive.

But truly? Plain is already very, very good.

Where to Keep Them (And How Long They Last)

Fridge:
Up to a week in a sealed container. Great straight from the fridge.

Freezer:
Up to two months. Also great straight from the freezer, especially when it’s hot out and you want something cold and sweet immediately.

Let them sit out for 10 minutes if you want the centers softer.

Real Talk Before You Go

These are not “special occasion only” treats. These are Tuesday afternoon because you survived Tuesday treats.

They’re the kind of dessert that doesn’t demand much from you, which I think is very kind of them.

So if you’re tired, it’s hot, and you still want something homemade that feels a little comforting and a little indulgent, make these. No oven. No drama. Just mix, roll, dip, and snack.

And if you eat three before anyone else gets one… that’s not selfish. That’s quality control.