Next, once the mixture is chilled and easier to handle, I take it out of the fridge and grab my cookie scoop or a tablespoon. I scoop out portions and roll them into bite-sized balls with my hands. A little tip: wetting my hands with water helps prevent the mixture from sticking! I always love the feel of the soft coconut mixture between my palms as I shape them.
Now, it’s time for the fun part! I pour some extra shredded coconut into a shallow dish and roll each ball in it until they’re covered. This gives them a lovely texture and a burst of coconut flavor with each bite. After rolling, I place them on a baking sheet lined with parchment paper to firm up further in the fridge for another 30 minutes.
Finally, once they’ve set, I transfer the Coconut Cream Balls to an airtight container for storage. They stay fresh and tasty, though I usually don’t have them around for long because they disappear so quickly!
Pro Tips for Best Results
I tested this recipe three ways: using sweetened and unsweetened shredded coconut and mixing in different toppings like crushed nuts and mini chocolate chips. My favorite combo was the sweetened coconut rolled in chocolate chips—it added a delightful twist!
Once, I used a bit less sweetened condensed milk by mistake, and the mixture turned out a bit crumblier but still just as tasty! If you want to play with the sweetness, start with a smaller amount and adjust to your preference.
Lastly, make sure to chill the mixture adequately before rolling. This helps the balls hold their shape better, and you won’t end up with a sticky mess all over your hands (trust me, I’ve been there!).
Common Mistakes to Avoid
One mistake I often see is not chilling the mixture long enough before rolling. When it’s warm, it becomes a sticky mess, making it difficult to form balls. The chilling time is crucial for getting that perfect texture! (See the next page below to continue…)