Chocolate Chip Coconut Ladoo

Chocolate Chip Coconut Ladoo – Easy, delicious, chewy, no-cook fusion sweet made with desiccated coconut, sweetened condensed milk, choco chips and ground cardamom! Perfect for any occasion or festive celebration!

What is chocolate chip coconut ladoo?

Chocolate chip coconut laddoos are a delicious, fusion and easy no-cook Indian sweet treat or dessert made with desiccated coconut, sweetened condensed milk and chocolate chips. The mini choco chips adds a modern twist on the traditional Indian sweet balls. It is one of the easy Indian sweets and perfect for any occasion or Indian festivals such as Raksha Bandhan, Diwali, Ganesh Chaturthi.

Ingredients & Substitutions:

Desiccated Coconut – Use good and high quality fine desiccated coconut for best results. Do not use fresh coconut.

Condensed Milk – I have used store-bought sweetened condensed milk in this recipe. It adds sweetness, creaminess and helps binding the laddu mixture. If you want to make a vegan version of laddu, feel free to replace it with sweetened condensed coconut milk.

Chocolate Chips – I have used mini dark chocolate chips here. White chocolate or milk chocolate chips can also be used.

Cardamom Powder – Adds a great flavor to the sweet balls. Omit if you don’t have it.

Ghee – You will need little bit ghee to grease your hands while rolling the laddus. For a vegan version, use coconut oil or vegetable oil.

Serving suggestions:

Serve them as a sweet snack along with tea or coffee. Serve them as a dessert during festive celebrations. They make a great edible gift for Christmas or Diwali!

Storage suggestions:

They stay fresh for at room temperature for 4-5 days. If you want to store them for longer period of time, store them in the refrigerator for up to 10 days. They can also be frozen for 2-3 months.

Tips & Notes:

Use good and high quality ingredients for the best results. If you feel the laddu mixture is too dry, add more condensed milk. If the mixture feels too wet, add little more coconut to help bind the mixture. You can also lightly toast the desiccated coconut before mixing it with condensed milk, but let it cool completely if you do. If it is warm before adding the chocolate chips, they will melt too quickly.

Do not use large or regular chocolate chips, mini choco chips will distribute evenly throughout the laddu and will give them a smooth finish. You could also replace mini chocolate chips with mini white choco chips.

If the laddu mixture is too sticky to shape, refrigerate it 15-20 minutes before rolling. This helps firm it up a bit to shape the ladoos.

You can mix in some chopped nuts or dried fruit for added crunch or sweetness. You can also add a little bit of vanilla extract for a different flavor variation.

You could also roll the ladoos in crushed nuts, cocoa powder, cocoa nibs or chocolate sprinkles for added crunch or extra chocolatey taste.

If you want to increase the sweetness, add a couple of teaspoons of powdered sugar to the mixture.

Step by step instructions:

Combine desiccated coconut, condensed milk and cardamom powder in a mixing bowl. Mix everything using a spatula or wooden spoon to form a dough. Add more coconut or condensed milk to adjust the consistency of the mixture.

Sprinkle mini chocolate chip over the ladoo mixture.

Gently fold everything until well combined. Add more chocolate chips if you want.

Grease your hands with ghee or oil and shape the dough into round balls.

Roll them in desiccated coconut until well coated.

Few more Indian desserts:

• Lauki Ki Kheer
• Custard Gulab Jamun
• Custard Rasgulla
• Instant Rasmalai
• Motichoor Kheer
• Mawa Modak
• Thandai Sheera
• Paan Ladoo
• Instant Pot Sweet Pongal

Chocolate chip coconut ladoo recipe video below: