6 amazing recipes for no-bake balls with coconut! You won’t believe that these are not original Raffaelos

Lovers of all things coconut beware! Get ready for the best coconut ball recipes you’ll ever have the chance to taste!

The procedures are so simple and require a minimum of ingredients that you will be able to enjoy this delicacy in less than 30 minutes.

They are also a great idea if you want to spend a nice time together with your children. The recipes are very simple, no baking, but full of fun!

Bake your own piece of fun too.

Coconut balls Raffaelo from Salka

This perfect no-bake cookie will totally get you. Sweet and delicious homemade Raffaello balls with condensed milk and almonds are not only a sweet treat, but also a small sweet treat when you want to make someone happy with a small gift.

What will we need

  • 125 g of sugar
  • 100 g butter (room temperature)
  • 250 g of powdered milk
  • 90 g of dried grated coconut
  • 250 g of crushed vanilla wafers (we will use the long sugar wafers with the filling in the middle)
  • A teaspoon of pure vanilla extract
  • 60 g of roasted hazelnuts
  • 125 g desiccated coconut for sprinkling


  • Set the stand mixer to medium speed and beat the butter and sugar for 2 minutes
  • Reduce the speed to low and add the milk powder, desiccated coconut, vanilla wafers and vanilla
  • Whisk until all ingredients are thoroughly combined
  • Cover the mixture and put it in the refrigerator for 1 hour
  • Use a ladle to form balls of dough
  • Place a hazelnut in the center of each ball and shape the balls
  • Wrap each ball in coconut and place on a serving plate
  • Serve immediately or store in an airtight container
  • Keep the coconut balls in the cold for 4 to 5 days
Crunchy balls with a taste like the original Raffaelo balls wrapped in coconut.
Source: whereismyspoon.co

Apricot balls with ginger and coconut

This recipe for simple and healthy coconut balls uses only natural ingredients to give you a quick burst of energy after just one bite. Dried apricots and honey hold the coconut and oats together, while ginger and tahini deepen the sweet flavors. Goodness ready in just 25 minutes. You can have them as breakfast, an afternoon snack or a sweet treat after dinner.


  • 300 g of dried apricots
  • 90 g oat flakes
  • 90 g of finely grated unsweetened coconut
  • 6 tablespoons of tahini
  • 3 spoons of honey
  • A teaspoon of ground ginger
  • Pinch of salt


  • Mix apricots, oatmeal, coconut, tahini, honey, ginger and salt in a food processor
  • We work the ingredients together until the mixture crumbles, but it can still be worked with and made into balls
  • With wet hands (so that the mixture does not stick to them), firmly shape balls about the size of a tablespoon
  • Place the coconut balls in a storage container or on a serving tray

Are you expecting a big visit and know that coconut balls alone would not be enough? Serve one of these coconut slices according to our recipe and treat your visitors with something sweet to bite into with your coffee.

Soft balls made of coconut, dried apricots and loose ginger.
Source: bakeplaysmile.com

Coconut balls with chocolate

This sweet treat with soft cream is a mixture of sweet curd filling and coconut, which are coated in a rich chocolate coating of two types.

What will we need

  1. 250 g of full-fat cream cheese
  2. 2 tablespoons of butter
  3. A teaspoon of coconut extract
  4. 750g caster sugar (plus extra for dusting/shaping the balls)
  5. 250 g of sweetened grated coconut
  6. 400 g milk chocolate chips
  7. 250 g of semi-sweet chocolate chips
  8. 2 tablespoons of butter


  1. In a medium bowl, mix the cream cheese, butter and coconut extract together until smooth and creamy.
  2. First sprinkle half of the powdered sugar into the mixture and mix
  3. Then add the remaining half of the powdered sugar and mix with a mixer
  4. Stir in the sweetened grated coconut
  5. Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes
  6. Line the tray with baking paper
  7. Form balls from the cooled mixture
  8. Place the shaped balls on a baking sheet
  9. We continue modeling the balls until we use up the mixture
  10. Place the tray in the freezer and chill the balls for at least 1 hour
  11. Put the pieces of milk chocolate together with one tablespoon of fat into a microwave-safe bowl and heat in the microwave in 30-second intervals, stirring continuously, until the chocolate melts and is smooth
  12. Take the balls out of the freezer
  13. Using a fork, dip one egg at a time into the chocolate so that it is completely covered
  14. Remove the egg from the chocolate and gently tap it on the side of the bowl so that the excess chocolate drips off
  15. Then we place them on baking paper and then put them all in the fridge to harden for about 15 minutes
  16. Melt the semi-sweet chocolate chips and the remaining tablespoon of fat in the microwave in 30-second intervals.
  17. Put the semi-sweet chocolate in a plastic bag, cut off the corner and the cooled coconut balls in the chocolate, sprinkle the semi-sweet chocolate in a zig-zag pattern
  18. Let the chocolate harden, about 5 minutes
  19. Serve the chocolate coconut balls immediately or refrigerate in an airtight container until ready to serve.
A coconut ball covered in a layer of chocolate and covered in chocolate.
Source: vanillacrunch.com

Coconut and peanut butter balls

These Coconut Rum Balls take less than 20 minutes to make, or even less time if you get the kids involved! No baking and no melting chocolate, just mixing a few ingredients and endless fun with your little ones!

What will we need

  • 125 g natural peanut butter (almond butter or hazelnut butter)
  • 90 g unsweetened grated coconut
  • A teaspoon of maple syrup
  • 125 g dark chocolate (melted)

For sprinkling

  1. 90 g of finely grated desiccated coconut


  1. Line the tray with baking paper
  2. Combine peanut butter (or other), coconut, and maple syrup in a medium bowl
  3. Form balls from the mixture
  4. Place the balls on the prepared tray
  5. We put them in the freezer and freeze them for about 15 minutes until they are firm
  6. Roll the balls in melted chocolate
  7. Then we return them to the freezer for another 15 minutes to harden the chocolate
  8. Halfway through the time, take the balls out and wrap them in grated coconut and return them to the freezer again

For more inspiration on quick but delicious coconut treats, check out these coconut meringue recipes!

Perfect balls of coconut and added rum aroma, wrapped in grated coconut.
Source: ifoodreal.com

Dark coconut balls

Calling all chocolate and coconut fans! These Dark Chocolate Coconut Balls are a delicious treat that you can make at home in no time with just a few basic ingredients.


  1. 125 ml of coconut oil
  2. 125 g of dark cocoa powder
  3. 60 ml of maple syrup
  4. A teaspoon of vanilla extract
  5. A spoonful of dark rum
  6. 90 g unsweetened finely grated coconut

What will we need

  1. Heat a medium saucepan to a moderate temperature
  2. Add coconut oil and cocoa powder
  3. Mix until a smooth mixture is formed and all the coconut oil has dissolved
  4. Remove the pot from the heat
  5. Stir in maple syrup and vanilla extract and mix until incorporated
  6. Add the grated coconut and mix until everything is well combined
  7. Cover the mixture and put it in the fridge for about 20 minutes until it is firm enough to form balls easily
  8. A longer cooling time may be required
  9. Line the tray with baking paper
  10. Form balls from the cooled coconut mixture
  11. Place them on the prepared baking sheet
  12. Cover them lightly and put them in the freezer for about 30 minutes until they harden
  13. Serve immediately or store in an airtight container for up to a week
  14. The balls can also be frozen for up to 3 months
Sweetness full of coconut, dark rum, bitter cocoa.
Source: cottercrunch.com

Homemade raspberry balls with coconut

This is the best nut-free, no-bake recipe for raspberry-flavored coconut balls. Try this healthy bomb and you will never buy Raffaelo from the store again!

What will we need

  1. 140 g of frozen raspberries
  2. 140 g oat flakes
  3. 2 tablespoons of maple syrup
  4. A tablespoon of coconut oil (melted)
  5. A spoonful of chia seeds
  6. 50 g of dried coconut


  1. Raspberries, oatmeal, maple syrup, coconut oil, chia seeds and 40 g of coconut are placed in a food processor and processed into a smooth mixture
  2. Transfer the mixture to a bowl and cover with plastic wrap
  3. Put it in the fridge for at least 4 hours, or until the mixture thickens and hardens
  4. Put the remaining coconut in a small bowl
  5. Roll 1 tablespoon of the raspberry mixture into balls
  6. We then wrap them in coconut so that they are completely covered
  7. Keep the coconut balls in an airtight container in the fridge for up to 2 weeks
Homemade version of the popular raspberry Raffaelo coconut balls.
Source: healthylittlefoodies.com

Tips on how to store balls

Coconut balls can be stored in the refrigerator or in the freezer.

If you know you will be using the balls in the next 7 days, then place them in an airtight storage container and store in the fridge. There, the balls last up to 7 days.

You may notice that their taste may change over the course of days. This is not a problem as it only causes the flavors of the spices to break down and thus change.

If you have made a large surplus of balls and you know that you will not eat them in the near future, then I recommend that you freeze the balls.

Place them in a microtene bag or any resealable container and store in the freezer.

If you want to serve them, take them out the day before and let them warm up at room temperature.

How to further improve the balls?

For sweetening

  • Coconut sugar
  • Agave syrup
  • Maple syrup
  • Stevia
  • Chicory syrup

Other suitable ingredients

  • Flavored nut butters (cashew, almond, pistachio) – suitable as a fat substitute in recipes
  • Dried fruit (dates, figs, apricots, pears, strawberries, ginger) – suitable as a sweetener substitute
  • Plant seeds (chia, hemp, flax, sesame, pumpkin) – if you want to add something extra
  • Nuts (para, walnut, pistachio, cashew) – when you want a crunch

Where to use coconut?

  • When baking with coconut flour, replace 20 percent of the flour in the recipe with coconut flour.
  • If you’re baking with it, coconut oil has a higher fat percentage than butter. When you want to replace the butter with coconut oil, you will need to use less coconut oil.
  • When it comes to cooking, virgin coconut oil lends a nice tropical coconut flavor to foods like all fried foods and curries.
  • Add coconut milk to your coffee instead of cream.
  • Prepare the ox eyes in a pan with coconut oil.
  • Apply hair oil to hydrate and tame unruly hair.
  • Rub the oil into your skin to reduce dryness.
  • Apply the oil to the cuticle to improve nail health.
  • Apply it to the skin and then wipe with cosmetic wipes to remove makeup.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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