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+ servings

Chocolate Coconut Balls

photo by Lynne Calamia
Macadamia nuts and shredded coconut bring a taste of the tropics to these chocolatey no-bake cookies that come together in just 15 minutes.
This recipe first appeared in Season 6 of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 30 cookies


  • 1 cup toasted chopped Macadamia nuts
  • 1 cup sweetened condensed milk
  • 1 1/2 teaspoons almond extract
  • 8 ounces sweetened shredded coconut
  • 1 (12-ounce) bag semisweet chocolate morsels, melted
  • 1 tablespoon shortening


  • Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using your fingers, press the mixture into roughly 3/4-inch balls. Place onto parchment paper-lined half sheet pans and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
  • After the balls have set up, melt the chocolate and shortening until smooth. Dip the balls into the chocolate to coat evenly and lightly, and return to the parchment paper-lined half sheet pan to dry.