Copacabana Crunch

No-Bake Brazilian Coconut Bliss Balls Rolled in Toasted Coconut

30 minutes
Serves 4
DessertSouth American
Herb's take

Straight from Brazilian street parties to your kitchen, these coconut bliss balls are a masterclass in texture management: chewy, creamy, and crisp all at once. You'll learn how to transform two humble ingredients into a snack so addictive, you might start counting them in Portuguese.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat a medium nonstick skillet over medium heat. Add 3/4 cup of the shredded sweetened coconut and toast, stirring frequently, until golden brown and fragrant, about 3 to 5 minutes. Transfer to a plate to cool completely.
  2. 02
    In a medium mixing bowl, combine the remaining 1 1/2 cups shredded sweetened coconut, sweetened condensed milk, softened butter, vanilla extract, and salt. Stir with a sturdy spatula until a sticky, uniform dough forms.
  3. 03
    Let the dough rest uncovered at room temperature for 10 minutes.
  4. 04
    Line a baking sheet or large plate with parchment paper.
  5. 05
    Scoop out tablespoon-sized portions of dough and roll them between your palms to form smooth balls, about 1 inch in diameter. You should have around 16 balls.
  6. 06
    Roll each ball gently in the cooled toasted coconut, pressing lightly so it adheres.
  7. 07
    Place the finished balls on the prepared baking sheet. Chill in the refrigerator for at least 15 minutes to firm up.
  8. 08
    Serve cold or at cool room temperature. Store any leftovers in an airtight container for up to 5 days, assuming they last that long.

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