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Peanut Butter Coconut Balls

 Peanut Butter Coconut Balls
This recipe has been a family "secret" for generations. But I think it's too good to keep to ourselves. A glossy chocolate coating hides a crunchy coconut filling. —Jennifer Dignin, Westerville, Ohio
82 ServingsPrep: 45 min. + chilling


  • 1 cup butter, softened
  • 1 cup crunchy peanut butter
  • 2 tablespoons vanilla extract
  • 3-1/2 cups confectioners' sugar
  • 2 cups graham cracker crumbs
  • 2 cups chopped walnuts
  • 1-1/3 cups flaked coconut
  • 2-1/2 cups (15 ounces) semisweet chocolate chips
  • 4 teaspoons shortening
  • Chopped nuts or sprinkles


  • In a large bowl, cream the butter, peanut butter until light and
  • fluffy Beat in vanilla. Gradually add confectioners' sugar and mix
  • well. Stir in the cracker crumbs, walnuts and coconut. Shape into
  • 1-in. balls. Place on baking sheets; cover and refrigerate for at
  • least 1 hour.
  • In a microwave, melt chocolate chips and shortening; stir until
  • smooth.
  • Dip balls into melted chocolate; allow excess to drip off. Roll in
  • nuts or sprinkles. Place on waxed paper until set. Store in an
  • airtight container in the refrigerator. Yield: about 7 dozen.
Nutritional Facts: 1 piece (calculated without nuts or sprinkles) equals 120 calories,

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Peanut Butter Coconut Balls (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 6 mg cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.