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Chocolate Coconut Balls

Part of our Swedish offering consists of this surprisingly tasty morsel of chocolate and coconut; pretty much my favorite combination. Hesitant about the uncooked oatmeal, I shrug and toss it into the bowl telling myself it's looking like a good breakfast option. (Note to self: use gluten-free oatmeal for a even more perfect option.) This cookie is super easy to make and requires no baking. A perfect summer project for the kids.

I've disguised the simplicity by placing each ball into a foil cup. Transformed into an elegant bite, I have no problem offering them on my dessert buffet....leaving plenty of the mixture in the bowl for my 'healthy' snacking!


Kosher Status: Dairy
Number of servings: 36 balls
Main Ingredient(s): Oatmeal, Coconut - Dessicated, Cocoa
Preparation Time: 00:20
Cooking Time: 00:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


  • 4 cups regular or gluten-free oatmeal
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened dark cocoa powder
  • 1 cup butter (or margarine)
  • 2 tablespoons of coffee (mix up some instant)
  • 1 teaspoon vanilla extract
  • 2 x 1 oz. squares of unsweetened baking chocolate (pareve for non-dairy), melted
  • about 1/2 cup shredded sweetened coconut for rolling the balls


Cream the butter and sugar in a bowl, with a wooden spoon or mixer. Add the cocoa and oatmeal and mix well. Add the coffee, vanilla and melted chocolate. Stir well.

I like to use my portion scoop, #40 or #50 to form walnut sized balls. Roll the balls into the coconut. Place on a plate and refrigerate until ready to serve. Of course, you can just eat them right away.

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Chocolate Coconut Balls

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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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