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Coconut Chocolates

February 13, 2014

Coconut-Chocolate

Valentine’s Day is just around the corner. Pinterest is scroll after scroll of DIY heart-shaped pillows, cutsey valentine cards, and pink everything. Not to mention the center aisles at the grocery store are packed with every sugary treat imaginable in bite-size form, wrapped in pink cellophane and heart-shaped cardboard boxes.

I prefer my sweet treats homemade, prepared with love. One of my absolute favorite candy bars growing up was Almond Joy. Creamy, buttery coconut filling wrapped in rich chocolate and topped with an almond. That’s just perfection. I set out to recreate this melt in your mouth candy with as few ingredients, and as simply, as possible. I lost a few in sticky melted chocolate as I figured out the best way to coat the coconut. Not that that’s a bad thing, just more taste-testers for me and K! Can’t get enough…


These little nuggets of awesome are pretty sugary, but they’re really a once-in-a-while treat for us. Eating a strawberry or two for every chocolate treat makes it all better, right? Okay, maybe not. We eat pretty well most of the time, so okay to indulge a bit every once in a while. And strawberries are kind of heart-shaped, too. So this dish is Valentines-y in my book!

4.0 from 1 reviews
Coconut Chocolates
 
Print
Prep time
1 hour
Total time
1 hour
 
Author: Another Root
Serves: 25
Ingredients
  • 2 cups unsweetened shredded coconut
  • 1½ cups powdered sugar
  • 2 Tbsp melted vegan butter (we like Smart Balance)
  • 1 Tbsp water
  • ½ tsp coconut extract
  • 1½ cups semi-sweet chocolate chips (made with coco butter)
  • 25-30 roasted unsalted almonds (optional)
Instructions
  1. In a bowl, combine the coconut, sugar, butter, water, and coconut extract, mixing until it forms a rough paste.
  2. Line a baking sheet with parchment paper.
  3. Moisten your fingertips with a little water or nonstick cooking spray, and start forming the coconut mixture into rectangles (or any shape you like, really!).
  4. Use about 2 tsp of the mixture per rectangle.
  5. Arrange the rectangles on the baking sheet about an inch apart.
  6. Place in the refrigerator to firm up while you melt the chocolate.
  7. Place the chocolate chips in a sauce pan over low heat, and heat slowly stirring constantly, until the chocolate has melted completely. Turn off the heat.
  8. Take the coconut rectangles out of the refrigerator.
  9. Lift a coconut rectangle off the baking sheet and, with the back of a spoon, spread a thin layer of chocolate on the parchment paper in the shape of a rectangle a little larger than the coconut rectangle.
  10. Place the coconut rectangle on top of its chocolate bottom.
  11. Spoon 1 tsp of chocolate on top of the coconut rectangle, spreading carefully with the back of a spoon, allowing the chocolate to spill over the sides and adhere to the chocolate bottom. Add more chocolate as necessary to cover completely.
  12. Once covered in chocolate, top with an almond if using.
  13. Repeat to finish the remaining candies.
  14. If the melted chocolate starts to get too think and sticky, you can reheat it over low heat, stirring constantly, until it has reached the right consistency again.
  15. Once the candies are all coated in chocolate, place back in the refrigerator to harden – about 20 minutes.
3.2.2802

 

About Jaenell

JaenellI'm a writer, home cook and working mama of two young boys. I share my family's favorite recipes, musings on motherhood, and the ways I seek to live more intentionally, appreciate what I have, love deeply, approach life with an open heart and be good company.

Did you make a recipe? Tag @anotherroot on Instagram so I can find you!

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Reader Interactions

Comments

  1. AvatarClaudia Ferriday

    January 29, 2015 at 1:20 am

    This recipe looks yummy! But be careful which Smart Balance you use. Not all are vegan – at least the original version isn’t. It contains whey and even says ‘contains milk’ on the nutrition label. Earth Balance is the one to get!
    http://www.smartbalance.com/products/buttery-spread/smart-balance-buttery-spread-original-0

    Reply
    • JaenellJaenell

      January 29, 2015 at 5:18 am

      Hey thanks for the tip! Our favorite Smart Bakance is the Light version with Flaxseed which is dairy free.

      Reply
  2. AvatarSarah

    January 30, 2015 at 6:01 am

    I’m not vegan, so I changed the recipe a little. I used coconut oil and a bit of organic butter instead of your vegan butter, but it would be so easy to replace it all with coconut oil now that I’ve made the recipe.
    I made my own dark chocolate using the notquitenigella recipe too. They look amazing so far, and I can’t wait to try them.

    Reply
    • JaenellJaenell

      January 30, 2015 at 7:48 am

      That sounds great, Sarah! And thanks for introducing me to Not Quite Nigella, I’m excited to explore her recipes.

      Reply

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