Coconut Pecan Balls
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Sweetened condensed milk mixed with powdered sugar, vanilla extract, salt, and shredded coconut. A pecan nestled in center for crunch. Coated in reserved coconut flakes. No baking required. Chewy, fragrant, nutty bites. Small batch for quick treats or easy gifting.
Prep:
16 min
Cook:
0 min
Total:
16 min
Servings:
25 servings
#no bake
#snacks
#nuts
#coconut
#quick treats
#easy dessert
#American
#holiday baking
Coconut balls. Tried them dozens of times. Variation in texture from dry to sticky is the main hurdle. Noticed sweetened condensed milk quantity is key. Too much and it’s a glue trap, too little and balls crumble apart like dry sand. Vanilla is simple but vital—a small splash wakes up the bland milky sweetness. Using baked, toasted coconut flakes changes the game—more flavor, less pale blandness. No baking, no waiting, instant grab-and-go bites. Crunch from pecan adds that punch. Rolling in reserved coconut flakes gives outer texture contrast—sticky center meets drier exterior. I like choppy coconut flakes, big enough to grab and glisten. Small batch, fast prep. Tactile process—press, pack, roll feels like hand therapy.
Ingredients
- 2 1/8 cups shredded sweetened coconut flakes, divided
- 1 cup sweetened condensed milk
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 25 pecan halves
About the ingredients
Sweetened shredded coconut is the base; buy from the baking aisle but avoid ultra-fine shredded types. Those pack too dense and leave less chew. Toast lightly in dry pan before using if you want deeper flavor. Sweetened condensed milk is liquid sugar glue; substitute with coconut condensed milk for dairy-free but texture changes, expect softer mixture. Powdered sugar balances stickiness and sweetness; can adjust quantity down by 10% if you want less sugar but balls won’t hold as firmly. Salt is tiny but crucial—I never skip or halve it; it cuts the sweetness and pulls out flavors. Vanilla any extract works but quality matters. Pecans can be swapped for almonds, walnuts or even macadamias, depending on crunch preference. Coconut flakes for coating should be reserved fresh and dry—wet flakes ruin outer grip, so spot drying on paper towel helps.
Method
- Set aside about half a cup of the coconut flakes for rolling later; use a coarse, medium texture for better cling rather than finely shredded or shredded too long.
- In a medium bowl, mix sweetened condensed milk, powdered sugar, vanilla extract, and salt until just combined. No beating; aim for gentle folding for even distribution without fluffing air in. Pour in remaining coconut flakes.
- Fold and press coconut into milk mixture with spatula or spoon. This isn’t stirring to fluff but more compacting to pack coconut firmly. Texture should be sticky and hold shape when pressed. If too wet, add a couple tablespoons more coconut flakes.
- Using a 1 1/2 tablespoon scoop or balanced heaping spoon, scoop out mixture. Press one pecan half in center with fingers. Wrap the coconut mixture around nut, pressing and rolling in palms. Should be tight. It’ll feel dense when done.
- Roll formed ball in the reserved coconut flakes. This coats sticky ball and prevents clumping together later. Glittery, slightly dry outer layer.
- Repeat for remaining mixture; should make about 25-30. Balls unlike snowballs. Firm, sweet, aromatic with subtle nut oils.
- Store in airtight container. Keeps fridge about a week. They dry out if left out too long. For softer, swap pecan for almond or peanut halves. For twist, toss a pinch of cayenne pepper into mix—heat punches through sweet.
Cooking tips
Step one is crucial: reserving coconut flakes isn’t just for rolling; the extra flakes create dry surface texture that makes balls easier to handle and store. Mixing is gentle. Overstirring whips air and ruins dense chewiness. Pressing coconut into wet mix till it holds shape is your test. If mixture crumbles, a touch extra condensed milk or few more coconut flakes to adjust moisture. Use hands for shaping; finger warmth helps soften mix briefly for molding. Press nuts into middle deliberately—if loose, balls will crack and crumble. Rolling in flakes should be the last step; don’t skip it. It keeps the exterior from sticking to fingers or each other. Watch texture cues more than timings. Shelf life is short at room temps; keep refrigerated. I store mine in single layers with parchment or wax paper between to avoid sticking. For a twist, spice or alcohol can be mixed in small amounts but always adjust sugar balance. Experiment with toasting flakes for darker color and nuttier aroma; toss gently in hot pan till golden, not brown.
Chef's notes
- 💡 Reserve coconut flakes for rolling. Use coarse chunks, not powdery or ultra fine shredded. Texture difference key; flakes grip sticky mix better than dust. Toast flakes lightly if you crave nutty depth but watch closely. Color shifts from pale white to light gold. Smell toasted coconut aroma before adding. Keeps exterior dry—wet flakes mean clump and mess.
- 💡 Mix gently. Fold, press coconut in but never beat. Overmix whips air; balls crumble or fluff and lose density. Slightly sticky mix holds shape when pressed, not gooey runny. If too wet add tablespoons of flakes iteratively—better than dumping at once. Moisture balance tricky—feel it with fingers, not just eyeball. Ball feels dense and compact under palm pressure.
- 💡 Use a scooper or balanced spoon for even size. Press pecan half in middle firmly before wrapping coconut mix around. Loose nuts = cracks, crumble. Shape like small snowball but denser. Roll in reserved flakes last. This seals ball, prevents sticking together in storage. Texture contrast crucial; soft sticky core meets dry, slightly gritty exterior. Helps with handling, also looks nice.
- 💡 Storage matters. Airtight container mandatory. Fridge keeps about 7 days; room temp dries balls fast. Layer with parchment or wax paper between layers to avoid sticking. If you skip paper, expect sticky mass. Can freeze briefly but flaky texture and nut crunch suffer. Let thaw in fridge slowly to avoid condensation mess. Real world, not museum conditions.
- 💡 Substitute tips: swap pecans with almonds, walnuts or macadamias for crunch variety. Coconut condensed milk works dairy free but expect softer, looser texture. Adjust sugar by 10% down if balls hold shape but want less sweet—texture loosens as sugar drops. Vanilla extract quality noticeable; real vanilla or good imitation changes subtle background flavor. Cayenne or spices add kick if you dare—start small.
Common questions
Why do my balls fall apart?
Usually moisture imbalance. Too wet and balls won’t hold, too dry and crumbly. Add coconut flakes bit by bit to fix wet mix. Press nuts tightly into centers, keep mixture dense. Avoid over folding, that traps air and weakens structure.
What if I don’t have pecans?
Use almonds or walnuts or macadamias—texture and flavor shift but works. Nut choice changes crunch feel, oil content varies. Toast nuts lightly if raw to deepen aroma. No nuts—try dried fruit chunks but results not same firmness or crunch.
How to store these snacks?
Airtight container biggest. Fridge works best, a week max. Room temperature dries balls to chalky texture in days. Freeze okay short term; thaw slow or coconut flakes turn soggy. Wax/parchment paper between layers prevents sticky clumps. No layering? Expect mess and breakage.
Can I adjust sugar?
Yes but affect texture. 10% less powdered sugar okay but balls get looser, less firm. Too low sugar means crumbling or sticky mess. Sweetened condensed milk adds bulk plus sweetness; no strong substitute other than coconut condensed milk—expect softer texture and flavor change.
