Moist no-bake balls of shredded coconut, flavored with a dash of rum. They are easy to make and taste absolutely delicious!
This is an old-fashioned recipe coming from the Czech Republic, where coconut balls belong among very popular Christmas cookies.
Czechs call coconut balls "kokosove kulicky" (correctly spelled “kokosové kuličky"). Here is the Czech pronunciation:
MY TIP: If you like coconut, try these Czech coconut meringue cookies (they melt on your tongue!)
For homemade no-bake coconut balls, you need:
- Dry/dessicated shredded coconut; finely ground
- Egg white
- Cocoa powder, dark
- Unsalted butter; softened at room temperature
- Rum; conventional dark rum - in the USA, e.g., Stroth rum
- Powdered sugar
- Shredded coconut; for coating
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with Photos
STEP 1: Place the coconut, egg white, cocoa powder, butter, rum, and icing sugar in a bowl.
STEP 2: Work into a dough and place in the fridge for an hour to set.
STEP 3: Scoop out equal-sized pieces of the dough, roll each into a small ball between your palms, and coat it in shredded coconut.
STEP 4: Place the coconut balls in paper candy cups.
➜ Useful Tips
- The coconut balls in this recipe are made without condensed milk, sweetened with powdered sugar. If you find the dough too runny, add some shredded coconut rather than sugar.
- The cookie balls are moist and pretty soft, thanks to the butter included. Once made, refrigerate them to firm up, .
- The balls contain a small amount of rum. If they are intended for children, you can omit the rum.
➜ Questions & Answers
As this is an unbaked candy, prepare the balls no more than a day or two in advance.
Place the coconut balls in a resealable container and store them in a cool, dry place. The top of a fridge is ideal. Take out the balls from the refrigerator shortly before eating.
Because coconut balls contain raw egg whites and are unbaked, eat them up in about five days.
More sweet recipes:
Find more inspiration in the category Czech Christmas cookies!
Easy Coconut Balls
- 1 and ⅓ cups dry shredded coconut (100 g) finely ground; for dough
- 1 egg white
- 1 cup powdered sugar (120 g)
- ½ stick unsalted butter (55 g) softened at room temperature
- 1 Tablespoon dark rum such as Kirkland spiced rum or Austrian Stroh 54
- 3 Tbsp (22 g) dark cocoa powder
- ⅓ cup (25 g) shredded coconut finely ground; for coating
- Place the coconut, egg white, cocoa powder, butter, rum, and icing sugar in a bowl.
- Work into a dough and place in the fridge for an hour to set.
- Scoop out equal-sized pieces of the dough, roll each into a small ball between your palms, and coat it in coconut.
- Place the coconut balls in paper candy cups.
- Makes about 25 balls (if they are around 1 inch in diameter).
- The coconut balls in this recipe are just sweet enough. If you find the dough too runny, add some shredded coconut rather than sugar.
- The cookie balls are moist and pretty soft; once made, refrigerate them to firm up.
- STORAGE: Place the coconut balls in a resealable container and store them in a cool, dry place. The top of the fridge is ideal, where they will last for about five days.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:Conversion chart