Name: Chocolate‑Dipped Coconut Cherry Bombs
Prep time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (10-ounce) jar maraschino cherries, drained and patted dry; 2 1/2 cups sweetened shredded coconut; 1/2 cup sweetened condensed milk; 1/2 teaspoon almond extract; 2 cups semisweet chocolate chips; 1 tablespoon coconut oil (optional, for smoother chocolate)

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These bite-sized confections combine a coconut-and-cherry core enrobed in dark chocolate. The result: a festive, flavor-packed treat with chewy center and crisp chocolate shell.

Why You’ll Love This Recipe

They’re elegant, delicious, and easy to handle. The contrast of textures (soft coconut, juicy cherry, crisp chocolate) makes every bite exciting. Plus, they make beautiful gifts or party bites.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

sweetened shredded coconut
cream cheese or condensed milk
maraschino cherries, drained & chopped
chocolate (dark, milk, or semi-sweet) for dipping
coconut flakes or sprinkles (for garnish)

Directions

Combine shredded coconut with cream cheese (or condensed milk), mixing until moldable.
Fold in chopped maraschino cherries.
Roll the mixture into small balls and chill for 20–30 minutes.
Melt chocolate in a double boiler or microwave, stirring until smooth.
Dip each chilled ball into melted chocolate and place on parchment.
Immediately sprinkle coconut flakes or decorations before the coating sets.
Chill until coating is firm.

Servings and Timing

Servings: about 24 pieces
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes

Variations

Use almond extract or cherry liqueur for added flavor.
Use white chocolate coating for a lighter appearance.
Incorporate chopped nuts into the core for extra texture.

Storage/Reheating

Store in an airtight container in the refrigerator for up to one week. You may freeze for up to 2 months — thaw in fridge before serving.

FAQs

Will the cherries make it watery?

Drain and pat the cherries dry before chopping and mixing to reduce moisture.

Can I skip the cream cheese?

You can use condensed milk, but cream cheese helps bind the mixture.

What if the chocolate coating thickens?

Warm gently and stir — do not overheat.

Can I make these ahead?

Yes — they firm up in the fridge and hold well.

Are they gluten-free?

Yes, as long as your chocolate and ingredients are certified gluten-free.

Can I use cherry jam instead?

It may be too sweet or runny—fresh drained cherries are best.

How do I prevent cracking in coating?

Don’t dip when the centers are too cold, and cool at room temperature briefly before chilling.

Can I add flavorings?

Yes — almond or orange extract work well.

What’s the shelf life?

Up to one week refrigerated; if frozen, use within 2 months.

How to serve them?

Serve at cool room temp so centers are soft but coating is firm.

Conclusion

Chocolate‑Dipped Coconut Cherry Bombs are elegant and flavorful confections that are surprisingly simple to prepare. Perfect for sharing, gifting, or impressing guests.

Chocolate‑Dipped Coconut Cherry Bombs

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Chocolate-Dipped Coconut Cherry Bombs are a decadent, no-bake treat featuring juicy maraschino cherries wrapped in a sweet coconut mixture and dipped in rich chocolate for the perfect bite-sized indulgence.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: 24 cherry bombs 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (10-ounce) jar maraschino cherries, drained and patted dry
2 1/2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk
1/2 teaspoon almond extract
2 cups semisweet chocolate chips
1 tablespoon coconut oil (optional, for smoother chocolate)

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Instructions

Line a baking sheet with parchment paper.
In a bowl, mix shredded coconut, sweetened condensed milk, and almond extract until a sticky dough forms.
Scoop a small portion of the coconut mixture and flatten it in your hand.
Place a cherry in the center and wrap the coconut mixture around it, forming a ball.
Repeat with remaining cherries and place them on the prepared baking sheet.
Freeze the coconut cherry balls for 30–45 minutes until firm.
Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each frozen coconut cherry ball into the melted chocolate, letting the excess drip off.
Return the dipped balls to the parchment-lined tray and refrigerate until the chocolate sets.
Store in an airtight container in the refrigerator.