Ingredients
For the Cherry Balls:
-
24–30 maraschino cherries, drained and patted dry
-
1 cup sweetened condensed milk
-
3 cups sweetened shredded coconut
-
1 teaspoon vanilla extract
-
¼ cup powdered sugar (optional, for firmer dough)
For Coating (Optional but Delicious):
-
1 ½ cups melted chocolate (white, milk, or dark)
-
Additional coconut for rolling
-
Festive sprinkles
Instructions
Drain the maraschino cherries well and pat them completely dry with paper towels. Excess moisture will make the balls fall apart or cause the coating to slip off, so dry them thoroughly.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and optional powdered sugar. Mix until you have a thick, sticky dough that holds together. If the mixture feels too wet, add a bit more coconut.
Place the bowl in the fridge for 20–30 minutes. Chilling helps firm the mixture, making it easier to shape around the cherries.
Scoop about 1 tablespoon of dough into your hand. Flatten it slightly and place a cherry in the center. Wrap the coconut mixture around the cherry to form a smooth ball. Press gently to seal any gaps.
Roll each ball in shredded coconut or dip it into melted chocolate. If dipping in chocolate, place coated balls on parchment paper and add sprinkles immediately before the chocolate hardens.
Refrigerate until set—about 15–20 minutes.
Notes
-
These are no-bake, but chilling is essential for proper texture.
-
If the dough is too sticky, add more coconut or chill longer.
-
Patting cherries dry is the most important step for preventing soggy or runny treats.
-
If dipping in chocolate, make sure the balls are cold so the chocolate sets quickly.