I’m excited to share this irresistible no-bake treat: soft coconut centers, a hidden chocolate surprise inside, and a smooth chocolate coating outside. It’s simple, fun, and perfect when I want something sweet without turning on the oven.
Why You’ll Love This Recipe
The chewy coconut texture gives that satisfying bite, and the chocolate coating adds richness and contrast.
It’s completely no-bake, so I don’t have to heat up the kitchen.
It works beautifully for snacks, dessert tables, or quick sweet cravings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup shredded coconut
½ cup sweetened condensed milk
½ teaspoon vanilla extract
Pinch of salt (optional)
1 cup melted chocolate (dark, milk, or semi-sweet) for coating
¼ cup small chocolate chunks or chips for the inside (optional)
Directions
In a mixing bowl, I combine the shredded coconut, condensed milk, vanilla extract, and a pinch of salt until the mixture becomes sticky and moldable.
I scoop about 1 tablespoon of the mixture, flatten it slightly, and if using chocolate chunks, I place one in the center. I then shape it into a small dome or ball.
I place all the shaped domes on a parchment-lined tray and chill them in the refrigerator for about 15–20 minutes, until firm.
While they chill, I melt the coating chocolate until smooth and glossy.
Once the domes are chilled, I dip each one into the melted chocolate, letting the excess drip off before placing them back on the tray.
I refrigerate again for about 20–30 minutes until the chocolate coating is completely set.
Once firm, they’re ready to serve and enjoy.
Servings and Timing
Servings: Makes about 20–25 coconut dome bites
Prep time: 15 minutes
Chill/setting time: 30–40 minutes
Total time: About 1 hour
Variations
Use white or milk chocolate instead of dark for a sweeter taste.
Mix in chopped nuts, dried fruit, or toasted coconut for extra texture.
Make them dairy-free by using sweetened condensed coconut milk and dairy-free chocolate.
Add a flavor twist with a bit of orange or lime zest in the coconut mixture for freshness.
Sprinkle sea salt or crushed nuts on top before the chocolate sets for decoration.
Storage/Reheating
I store the coconut dome bites in an airtight container in the refrigerator for up to 1–2 weeks.
They can be frozen for up to 3 months; I thaw them in the fridge before serving.
No reheating is needed — they taste best chilled or at cool room temperature.
FAQs
How do I keep the coconut mixture from falling apart?
I make sure the mixture is sticky enough by mixing well and chilling before shaping. The condensed milk helps everything bind together.
Can I skip the chocolate coating?
Yes, I can simply roll the domes in extra shredded coconut or cocoa powder instead of coating them in chocolate.
What type of chocolate works best?
I prefer dark or semi-sweet chocolate to balance the sweetness of the filling, but milk chocolate works too for a sweeter version.
Can I use unsweetened coconut?
Yes, but I add a little more condensed milk or a small amount of sweetener to maintain sweetness and binding.
How do I prevent them from melting?
I keep them chilled until serving, especially in warm weather, to ensure the chocolate coating stays firm.
Conclusion
These coconut dome bites are one of my favorite quick treats. I love how the creamy coconut filling pairs perfectly with the rich chocolate coating. They’re simple, elegant, and satisfying — perfect for when I want a homemade dessert without baking.
Coconut Dome Bites are no‑bake sweet treats featuring a chewy coconut center, optional chocolate chunk surprise, and coated in smooth melted chocolate. Quick to make, no oven required, and wonderfully indulgent.
Ingredients
1 cup shredded coconut
½ cup sweetened condensed milk
½ teaspoon vanilla extract
Pinch of salt (optional)
1 cup melted chocolate (dark, milk, or semi‑sweet) for coating
¼ cup small chocolate chunks or chips for the inside (optional)
Instructions
In a bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt until the mixture is sticky and moldable.
Scoop about 1 tablespoon of the mixture, flatten it slightly, place one chocolate chunk (if using) in the center, and shape into a small dome or ball.
Place the shaped domes on a parchment‑lined tray and refrigerate for about 15–20 minutes until firm.
Meanwhile, melt the coating chocolate until smooth and glossy.
Once chilled, dip each dome into the melted chocolate, letting excess drip back into the bowl, then place back on the tray.
Chill again for about 20–30 minutes or until the chocolate coating is completely set.
Serve chilled or let sit briefly at room temperature before enjoying.
Notes
Use white chocolate or milk chocolate instead of dark for a sweeter coating.
Mix in chopped nuts, dried fruit, or toasted coconut flakes into the center for extra texture.
To make dairy‑free: substitute sweetened condensed coconut milk and use dairy‑free chocolate.
Before the coating sets, sprinkle sea salt or extra shredded coconut on top for a decorative finish.
