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Chocolate Balls:

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) organic cane sugar or granulated white sugar

2 tablespoons (18 grams) coffee, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/2 teaspoon instant espresso or coffee powder (optional)

1/4 cup (25 grams) unsweetened cocoa powder (natural or Dutch-processed)

1 1/2 cups (140 grams) quick cooking rolled oats

1 cup (85 grams) unsweetened dried coconut (preferably shredded)

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Chocolate Balls: In a bowl, place the butter and sugar. Using a wooden spoon or spatula (or with a hand mixer), mix until combined and the mixture is nice and smooth. Stir in the coffee and vanilla extract. Then stir in the instant espresso powder (if using) and unsweetened cocoa powder. Finally stir in the rolled oats.

Form into 1 inch (2.5 cm) round balls (about 23 grams for each ball) and roll the balls in the unsweetened dried coconut. Place on a parchment lined baking sheet, cover, and refrigerate until firm, preferably overnight. The Chocolate Balls can be stored in a covered container in the refrigerator for about 10 days or they can be frozen.

Makes about 16 Chocolate Balls.

Preparation time 30 minutes.


Chocolate Balls are a sweet and chewy no-bake cookie, or should I say candy. They are a mixture of rolled oats, coffee, vanilla, unsweetened cocoa powder, butter, and sugar rolled in unsweetened dried coconut. While I've called this confection Chocolate Balls, they are Swedish in origin where they are called Chokladbollar. I've never been to Sweden, but I've read that they're found in most Swedish bakeries and restaurants. One bite and you will know why.

This is such an easy confection to make. Just mix all the ingredients together, form into round balls, and roll the balls in unsweetened dried coconut. I like to chill them in the refrigerator overnight before eating so the flavors have time to soften and mingle. Excellent with a cup of coffee.

A few notes on ingredients. For the butter you can use salted or unsalted. For the sugar you can use either granulated white sugar or organic cane sugar. I have added some instant coffee powder to the batter and you can use instant coffee powder or espresso powder. For the unsweetened cocoa powder you can use either Dutch processed or regular unsweetened. For the rolled oats I have used the quick cooking rolled oats because they have a thinner texture than the old fashioned rolled oats. You can use the old fashioned, the difference will be that the cookies will have a more chewy texture. Finally, for the dried coconut, I like to use unsweetened shredded dried coconut. If you can't find the shredded you could take flaked unsweetened dried coconut and process it in your food processor until finely ground. But if you prefer, you can roll the Chocolate Balls in pearl sugar instead of the dried coconut.