Peanut Butter Balls with Coconut

50 servings Prep: 30 m Cook: 10 m Total: 40 m Beginner
5.0/5 (1)
Peanut Butter Balls with Coconut
In this recipe you find that peanut butter is not just for PB&J sandwiches. These no-bake cookies combine peanut butter, coconut, graham crackers, and chocolate for an irresistible treat. These make great Christmas candy gifts.

Ingredients

50 servings
  • 1 cup margarine or butter
  • 1/2 cup crunchy peanut butter
  • 1/2 cup chopped peanuts
  • 1 cup flaked coconut
  • 2 1/4 cup crushed graham crackers
  • 1 tsp vanilla
  • 1 box powdered sugar (1 pound)
  • 1 12 oz package of semisweet chocolate chips
  • 2/3 cup grated paraffin

Step-by-Step Instructions

  1. Melt margarine in a large mixing bowl. Add the peanut butter, chopped peanuts, coconut, crushed graham crackers, vanilla, and powdered sugar. Mix well until thoroughly combined and the mixture holds together.
  2. Shape mixture into small balls, walnut size or smaller. Wearing plastic gloves helps make the rolling easier. Place balls on wax paper or a baking sheet and set aside.
  3. Melt the chocolate chips and paraffin in a double boiler over hot water, stirring occasionally until smooth and fully melted, about 10 minutes.
  4. Using two forks, dip each ball into the melted chocolate mixture, turning to coat completely. Lift out and let excess chocolate drip off. Place on wax paper or parchment paper to dry and set completely, about 30 minutes.

Common Problems and Solutions

Q: Why are my peanut butter balls falling apart?

A: Make sure the mixture is thoroughly combined and the margarine is fully incorporated. If the mixture seems too dry, you can add a tablespoon more melted margarine. The mixture should hold together when pressed.

Q: Can I skip the paraffin?

A: Paraffin helps the chocolate coating set up firm and shiny, but if you prefer to avoid it, you can use chocolate melting wafers or candy coating instead, which are formulated to set without paraffin.

Q: Why is my chocolate coating too thick?

A: If the chocolate mixture becomes too thick while dipping, place the double boiler back over hot water briefly to thin it out. You can also add a teaspoon of vegetable shortening to help thin the coating.

Tips and Techniques

Chill the shaped balls in the refrigerator for 15-20 minutes before dipping in chocolate—this helps them hold their shape better during coating. Store finished candies in an airtight container with wax paper between layers to prevent sticking. These freeze beautifully for up to 3 months.

Ingredient Substitutions

  • paraffin: chocolate melting wafers or candy coating discs
  • crunchy peanut butter: creamy peanut butter
  • margarine: butter
  • graham crackers: vanilla wafer cookies

Equipment Needed

  • double boiler
  • mixing bowl
  • wax paper or parchment paper
  • plastic gloves (optional, for rolling)
  • two forks (for dipping)