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Crispy Coconut Balls

This simple candy recipe has been in my family for years!

Coconut Balls are made with just four ingredients, don’t require any baking, and make a yummy treat! Start a new holiday tradition and make them with the kids!

Bite into one of these delicious coconut balls and you’ll find a creamy peanut butter center with bits of crispy rice cereal. Coated in sweetened coconut, these little bonbons look like snow balls making them perfect for holiday parties, treat bags, and cookie swaps!

Add this to your holiday dessert table or package it up with other treats as an easy homemade gift! Some microwave peanut brittlenutty caramel corn and a few pieces of English Toffee will create a crunchy variety that anyone will love.

red and green coconut balls stacked on a holiday plate.

Key ingredients for Coconut Balls

  • Coconut — These treats are coated in sweetened shredded coconut. If you prefer a finer texture, you may use desiccated coconut which is ground coconut.
  • Crisped rice cereal — Rice Krispies (or a generic brand)
  • Peanut butter — Either creamy or crunchy peanut butter works, but for these treats I prefer creamy peanut butter since you get a bit of crunch from the cereal.
  • Powdered sugar — You’ll use powdered sugar in the filling and to make a paste to help the coconut adhere to the balls.

How to make Coconut Balls?

process steps for making the filling for coconut balls; peanut butter, rice crispy cereal, and powdered sugar n a bowl; ingredients combined.

STEP 1 | Form the balls

In a large bowl, stir together the crisped rice cereal, peanut butter, and 1 cup of the powdered sugar with a rubber spatula until combined. The powdered sugar should be fulling incorporated and the mixture should look like a crumble.

Line a baking sheet or tray with waxed paper. Form the mixture into 24 balls, about 1 1/2-inches in diameter.

A small scoop or a heaping tablespoon is helpful in measuring out balls that are uniform in size. Press the mixture together with your fingers, then roll between your palms to form each ball, and place on the wax paper.

STEP 2 | Make a powdered sugar paste

A powdered sugar paste helps the coconut adhere to the balls. To make the paste, add a cup of powdered sugar to a small bowl. Stir in very hot water (almost boiling) a tablespoon at a time until it is smooth and the consistency of a thin glue.

adding drops of green food coloring to coconut in a mason jar.

tip

  • For festive candies, tint the coconut red or green. Add a cup of sweetened coconut to a pint jar (or use a ziplock bag) with a drop or two of food coloring. Cover tightly with a lid and shake.

rolling a peanut butter ball into tinted coconut for coconut balls.

STEP 3 | Coat in coconut

Set up an assembly station: tray of balls, bowl of powdered sugar paste, and a shallow dish with shredded coconut.

First, dip the peanut butter balls in the paste, shaking off any excess. Place the ball in the coconut dish and roll until completely coated. Place each coated coconut ball back on the wax paper to let the paste dry.

After about 30 minutes, transfer the coconut balls to a container and seal tightly.

tip

  • Sweetened coconut is already moist, but if after coating a few balls, the coconut in the dish seems wet (from excess paste), stir in more coconut to dry it out a bit.

coconut balls drying on a wax paper lined baking sheet.

Frequently asked questions

How do you store coconut balls?

Store coconut balls at room temperature in a container with a tight sealing lid, like a candy tin, with wax paper between layers.

How long will coconut balls stay fresh?

Sealed tightly, coconut balls will stay fresh for up to 2 weeks.

Can you freeze coconut balls?

Yes! I recommend flash freezing first. Place a wax paper lined tray of coconut balls in the freezer for 30 to 45 minutes, until solid, then transfer to a ziplock freezer bag for up to 2 months.

red and green coconut balls arranged on a tree shaped plate on a table.

Welcome to #CandyFudgeFavorites Day hosted by Jennifer from Take Two Tapas! It’s the holidays and we are celebrating the holiday tradition of making candy and fudge!

Join me and my fellow bloggers as we share our favorite holiday candy and fudge recipes today. I know you will see some old favorites and I hope you find some new ones!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

red and green coconut balls stacked on a holiday plate.
Print
5 from 5 votes

Coconut Balls

Coated in coconut, these little bonbons look like snow balls — they're perfect for holiday parties!
Servings 2 dozen
Course Candy & Confections
Cuisine American
Keyword candy, coconut, confections, holidays, no bake, peanut butter, sweets
Prep Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 cup crispy rice cereal
  • 1 cup peanut butter
  • 2 cups powdered sugar divided
  • 2 cups sweetened coconut flakes

Instructions

  • In a large bowl, stir together the rice cereal, peanut butter, and 1 cup of the powdered sugar with a rubber spatula until combined and all the powdered sugar is incorporated.
  • Form the mixture into 1 1/2-inch balls and place on a wax paper lined tray.
  • Place the coconut in a shallow bowl.
  • In another shallow bowl, add the remaining cup of powdered sugar. Make a paste by stirring in hot water a tablespoon at a time until it is the consistency of a thin glue.
  • Dip the peanut butter balls in the paste, shaking off any excess, then roll in the coconut until completely covered.
  • Place the balls on the wax paper until the paste is dry, about 30 minutes. Store in a tightly sealed container at room temperature.

Notes

  • For festive candies, tint the coconut red or green. Add a cup of sweetened coconut to a pint jar (or use a ziplock bag) with a drop or two of food coloring. Cover tightly with a lid and shake.
  • Sweetened coconut is already moist, but if after coating a few balls, the coconut in the dish seems wet (from excess paste), stir in more coconut to dry it out a bit.

Nutrition Information

Serving: 1g | Calories: 111kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 67mg | Fiber: 1g | Sugar: 9g
Tried this recipe? Tag me on Insta!Mention @lifeloveandgoodfood or tag #lifeloveandgoodfood on your favorite social channel!
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

Recipe Rating




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Radha

Tuesday 14th of December 2021

All my favorites are in here! I am loving it!

[email protected] of Natural Living

Friday 3rd of December 2021

These are so pretty with the colorful coconut!

Jennifer

Friday 3rd of December 2021

I love the crispy coconut coating and it pairs well with the peanut butter! What a fun bite!

Kathleen Pope

Wednesday 1st of December 2021

I love old recipes and this one is tops, I would have never guessed that it has peanut butter in the center! Can't wait to make these!

Hezzi-D

Wednesday 1st of December 2021

These are so festive with the red and green!

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