Coconut Chocolate Covered Stuffed Fig Balls

Are you looking for a homemade no-bake edible gift recipe? These Stuffed Fig Balls covered with coconut and chocolate fillings will make a perfect Christmas gift or a priceless dessert for your family and friends.

To give as a gift, place the fig balls candy in a single layer in a gift box, cover with cellophane, and then tie it with a bow.

📃 Why it Works

This unique confection is popular in the Balkans, although its ultimate origin is unknown, under the humorous name "mother in law's eye." There's also Brazilian version of this treat, olho de sogra, that uses dried plums and coconut filling. 

If you like Ferrero Raffaello truffles, you will love the multiple layers in this colorful candy. It makes about 20 large balls that double or quadruple in quantity when it's cut in half or quartered. 

These fig candy balls disappear just as fast as I put them out. They make a beautiful presentation on any holiday cookie plate, are always a hit at parties, Christmas cookie exchange, and gift-giving.

🛒 Ingredients and Notes

👉 Variations

• Add a splash of dark rum to the water for soaking figs (for adults only!).
• Use prunes instead of figs.
• Replace the jelly fruit slices with hazelnuts or walnuts.
• Ground any biscuits you might have on hand instead of using the graham cracker crumbs. I had leftover Marias cookies and used them up this time. 

What's the difference between desiccated coconut, flakes, and flour?

Having options is great, but most often than not, they leave us confused. So what are all those different forms of coconut, and can one replace the other?

Desiccated coconut, shredded, flakes, and flour are prepared in different ways and are used differently.

• Desiccated coconut is unsweetened, finely ground coconut perfect to use in this stuffed fig recipe. Most of the moisture is removed from the nut and dried in hot air, but the fat is retained. It's used in baking and confectionery.
• Shredded is dry, but it retains more moisture than desiccated. The significant difference is the shape, and you can usually use one in place of the other.
• Coconut flakes are made by cutting the meat into substantial flakes that are less suitable for incorporating into delicate cakes and better for garnishing or eating as is.
• Coconut flour is dense, high in protein and fiber, and a healthier alternative to white flour. It's also called defatted flour as all the fat is removed, and it's highly absorptive.

🔪 Instructions

*Details and the printable recipe are available at the bottom of this post.

1. Make the first layer: Cook water and sugar. Add butter to melt. Mix in the dry milk and coconut. Allow it to cool.
2. Make the chocolate layer: Cook water and sugar. Add butter to melt. Add chocolate to melt. Mix in the graham cracker crumbs.
3. Prep the figs: Soak the figs in water for 10 minutes. Cut off the stem of each fig; stuff with a piece of fruit jelly.
4. Assemble the fig balls: Cover each fig with some of the coconut mixture. Freeze for 20 minutes. Remove from the freezer and cover with chocolate mixture. Roll each ball in coconut to coat. Slice in half or four pieces. Enjoy!

• When wrapping the figs with layers, it helps to moisten your hands lightly. Some grease residue on the hands is normal.
• Use as little of the coconut and chocolate mixtures as possible to cover the fig balls by stretching and pushing it around. Otherwise, you'll end up with enormous candy and extra figs.
• Slice the balls with a serrated knife, wiping the blade off between each cut. 
• Roll each ball into the coconut right after coating it with the chocolate layer (as opposed to coating them all and then rolling). If you wait, the frozen layer will cool the chocolate layer quickly and the coconut won't stick to it as much. 

❓ Frequently Asked Questions

• Italian Apple and Fig Polenta Torta
• No-Churn Coconut Lime Ice Cream Bars
• Baked Fruit and a TV show
• Boozy German Coconut Banana Cake

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Do you make no-bake Christmas desserts a lot? If yes, what is your favorite one to make?

Stuffed Coconut Chocolate Fig Balls

By Jas

Coconut Chocolate Covered Stuffed Fig Balls make a beautiful presentation on any holiday cookie plate, are always a hit at parties, Christmas cookie exchange, and gift-giving.

5 from 3 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 1 hour hr

Freezing Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Bosnian, Croatian, Serbian

Yields 20 balls

Calories 319 kcal

EQUIPMENT

• sheet pan
• Mixing bowls
• small saucepan
• spatula

Ingredients

1x2x3x

US Customary - Metric

• ▢ 9 oz. dried figs, about 20 pieces (we like organic Sunny Fruit)
• ▢ 5 oz. assorted jelly fruit slices

For the coconut layer:

• ▢ ½ cup sugar
• ▢ ½ cup water
• ▢ 1 stick butter or margarine, 8 tablespoons
• ▢ 2 cups powdered milk
• ▢ 1 ½ cup desiccated coconut

For the chocolate layer:

• ▢ ½ cup sugar
• ▢ ½ cup water
• ▢ 1 stick butter or margarine, 8 tablespoons
• ▢ 4 oz. chocolate, we like Ghirardelli
• ▢ 4 cups graham cracker crumbs or other ground biscuits

To coat the balls:

• ▢ ½ cup desiccated coconut

Cook ModePrevent your screen from going dark

Instructions

• Make the coconut and chocolate layers.

For the coconut layer:

• In a small saucepan, cook ½ cup of sugar and ½ cup water until the sugar has dissolved, about 2-3 minutes. Add one stick of butter and let it melt. Remove from heat and mix in 2 cups of dry milk powder. Add 1 ½ cups of desiccated shredded coconut and mix until combined. Let cool down.

For the chocolate layer:

• In a small saucepan, cook ½ cup of sugar and ½ cup water until the sugar has dissolved, about 2-3 minutes. Add one stick of butter and let it melt. Add 4 oz. of the chopped chocolate and stir until completely melted. Mix in 4 cups of graham cracker crumbs using a wooden spoon or a spatula. Allow the mixture to cool.
• Meanwhile, prep the figs. Soak dried figs in water for 10 minutes. In the meantime, cut the jelly fruit slices into ½-inch big pieces (about 20 pieces).
• Drain the figs and cut off the stem of each fig to make a small hole. Insert a piece of jelly fruit into each fig. Set aside.
• Place ½ cup of shredded coconut into a small bowl; set aside.

Assemble:

• Cover the stuffed figs with coconut and chocolate mixture.
• Take a small part of the coconut mixture into the palm of the hand, place one stuffed fig on top and wrap the coconut mixture around the fig to make a ball. Roll the ball between your palms. Place on a wax paper-lined sheet pan. Repeat with all the figs and coconut mixture. Place in the freezer for at least 20 minutes. Remove from the freezer.
• Take a piece of chocolate mixture in the palm of your hand, place the fig ball on top and wrap it all around. Roll the ball between your palms. Place the ball in the bowl with coconut and roll around to completely coat. Repeat with remaining balls and chocolate mixture.
• Slice fig balls in half or into 4 pieces. Store the fig balls in the refrigerator in an airtight container for up to two weeks or freeze for up to three months.

Video

Notes

• When wrapping the figs with chocolate and coconut layers, it helps to moisten your hands lightly. Some grease residue on the hands is normal.
• Use as little of the coconut and chocolate mixtures as possible to cover the fig balls by stretching and pushing it around. Otherwise, you'll end up with enormous candy and extra figs.
• Slice the balls with a serrated knife, wiping the blade off between each cut.
• Roll each ball into the coconut right after coating it with the chocolate layer (as opposed to coating them all and then dipping in the coconut). If you wait, the frozen layer will cool the chocolate layer quickly and the coconut won't stick to it as much.

Nutrition

Calories: 319kcal (16%) | Carbohydrates: 48g (16%) | Protein: 6g (12%) | Fat: 13g (20%) | Saturated Fat: 8g (40%) | Cholesterol: 13mg (4%) | Sodium: 168mg (7%) | Potassium: 349mg (10%) | Fiber: 4g (16%) | Sugar: 33g (37%) | Vitamin A: 120IU (2%) | Vitamin C: 1mg (1%) | Calcium: 154mg (15%) | Iron: 1mg (6%)

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