Homemade Coconut Patties

Homemade coconut patties have a sweet coconut filling that is covered in chocolate.  They are simple to make and taste like a mini Bounty Bar or a Mounds mini.

This post was originally published in February of 2019 and has been updated with helpful information and new photos. The recipe remains the same.

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Making candy at home doesn’t have to be hard! With decades of experience creating desserts, I’m going to walk you through making coconut patties from scratch {think peppermint patties, but without the peppermint}.

Chocolate and coconut are a match made in heaven.  Coconut is sweet and luscious and just begs to be married with chocolate, like we do in these almond joy cupcakes, strawberry coconut chocolate bars, coconut brownies and chocolate coconut cream pie.  These homemade coconut patties have a creamy coconut filling that is dipped in rich, melted chocolate.

The biggest trick to this recipe is to keep your coconut mixture cold. This means you will have a couple periods of wait time while the mixture chills in the freezer. I like to mix up the filling the evening before and let it chill overnight, but I have tested it with less chill time and have found 2 hours to be the minimum.

💗 why you should make these coconut patties

Perfect for any occasion ~ birthdays, Valentine’s Day, Easter, or an after dinner or party treat.

Simple to make ~ mix the filling, chill, melt the chocolate, dip, chill and enjoy!

No bake dessert ~ for when your oven is working overtime or it’s too hot to bake.

Full of coconut flavor ~ a Mounds or Bounty Bar copycat, they are bursting with coconut flavor and are a great alternative to peppermint patties.

🥥 ingredients and substitutions 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ I use unsalted butter, but salted butter could work here too.  The butter should be room temperature.
• Confectioners’ sugar ~ also known as powdered sugar, gives structure and sweetness to the homemade candy.
• Coconut milk powder ~ used to give more coconut flavor. I used coconut milk powder, which I purchased from Amazon. I didn't want to add extra moisture with extra extract and the coconut milk powder adds excellent flavor and lets the mixture have a nice consistency. I use coconut milk powder when making coconut Swiss meringue buttercream, but know not everyone keeps this ingredient on hand, so I tested the recipe without it as well. While I prefer the version with the coconut milk powder, both versions taste delicious and I have instructions in the recipe card notes to make it without the coconut milk powder.
• Flaked coconut ~ sweetened coconut flakes can be found in the baking aisle.
• Coconut extract ~ adds another layer of coconut flavor.
• Evaporated milk ~ NOT to be confused with sweetened condensed milk!  I used a 4 ounce can of Carnation evaporated milk, which is the smallest amount I could find.
• Chocolate ~ Mr. two sugar bugs prefers them dipped in dark chocolate, while I like them best in milk chocolate. They will be fantastic with either, so use what you prefer the best.  I use Scharffen Berger or Trader Joe’s Pound Plus chocolate bars.
• Coconut oil ~ helps to thin out the melted chocolate, while also adding a little shine after the chocolate sets.

🥣 how to make the chocolate dipped patties

In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter on medium until softened. Scrape down the bowl and add the confectioners' sugar, coconut milk powder and flaked coconut. Mix on low to combine. The mixture will look like coarse meal.

With the mixer on low, add in the coconut extract and then the evaporated milk. Switch the mixer to medium-low and beat until well combined. You will need to stop and scrape up and down the bowl at some point to make sure everything is well combined.

Lay out a sheet of parchment or wax paper on your work surface and generously dust with confectioners' sugar. Dump your coconut mixture onto the sugared paper and lightly press it down with your spatula. Add a generous dusting of confectioners' sugar to the top of the dough and place another layer of paper over the top.

Then roll out the coconut mixture to the thickness of your liking. I rolled about ¼ inch thick. Place the rolled out coconut mixture onto a baking sheet and freeze for a minimum of 2 hours. {I typically mix dough in the evening and freeze overnight. The colder the coconut mixture, the easier it is to work with}.

Remove the dough from the freezer and cut into rounds with a circle cookie cutter, I used a 1.5 inch biscuit cutter {I also used a heart shape cookie cutter}. Return the coconut rounds to the parchment/wax paper lined baking sheet and return to the freezer for a minimum of 30 minutes.

🍫 how to cover the coconut candy in chocolate

Melt the chocolate and coconut oil together using a double boiler. Stir until the chocolate and coconut oil are smooth and combined.

Working quickly, using a fork or candy making tools, dip each round in the melted chocolate. Gently tap the fork on the edge of the bowl to allow any excess chocolate to drip back into the bowl. Then place on a parchment/wax lined baking sheet. Repeat until all rounds have been covered.

If desired, use the remaining chocolate to drizzle over the tops of the chocolate dipped patties. {I use a zip-top sandwich bag and just cut off a teeny-tiny part of the corner of the bag}.

Place the coconut patties back into the freezer to allow the chocolate to firm up, about 20 minutes.

🧰 tools recommended

Fork or candy making tools.  I have both, but tend to just grab a fork when making them.  I have this set of candy dipping tools.

Parchment or wax paper.  I use pre-cut parchment sheets, but wax paper also works great.  You will use for rolling out the coconut filling rounds and for finishing the coconut patties after they have been dipped in chocolate.

Round cookie/biscuit cutter. I use a 1.5 inch cutter from this Ateco set.

 👩🏻‍🍳 tips for making homemade candy

Keep the coconut cold! Keeping the coconut filling as cold as possible will make the cutting of the patties and dipping them in chocolate easier. I like to mix up the filling the evening before and let it chill overnight, but I have tested it with less chill time and have found 2 hours to be the minimum.

Use extra confectioners’ sugar {aka powdered sugar} to aid in the rolling of the candy filling.  If you find the mixture sticking to your cookie cutter, you can coat it in sugar as well.

Prepare for the candy dipping. Have a parchment lined baking sheet ready to go when it's time to dip the mini coconut patties into the chocolate.  

Toppings nearby.  If you would like to add sprinkles, chopped nuts or cocoa powder to the tops of the finished candies, do it immediately after covering in chocolate so they will stick.  If using extra melted chocolate to drizzle over the tops of the patties, you can do that after the chocolate has firmed up.

💬 frequently asked questions

What should I use for dipping the coconut patties in chocolate?

A fork works great, but if you have candy making tools, that works too!

What can I use to cut out the coconut patty rounds?

A 1.5 inch round cookie/biscuit cutter is recommended, but any simple small cookie cutter works as well {I’ve successfully made heart shapes}.  If you don’t have a round cookie cutter, a small glass, like a champagne flute would work.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🫙 how to store

Store coconut patties in an airtight container in either the refrigerator or freezer.  You can place a layer of parchment or wax paper between the layers, if desired.  I did not have trouble with them sticking together, but this will ensure that they don’t!

They will last in the refrigerator up to one week and up to three months {or longer} in the freezer.  We eat them cold.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Homemade Coconut Patties. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥥 more coconut dessert recipes to enjoy

• Crispy Coconut Cookies
• Almond Cookie Bars
• Coconut Cream Pie
• Almond Joy Pie

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Homemade Coconut Patties

recipe created and tested by:

Tasia Harper

Homemade coconut patties have a sweet coconut filling that is covered in chocolate. They are a simple to make candy and taste like a mini Bounty Bar.

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Candies

Cuisine American

Servings 24 candies*

Calories 135 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

• ▢ 3 tablespoons unsalted butter room temperature (43g)
• ▢ 2 ¼ cups confectioners' sugar packed (270g)
• ▢ ¼ cup coconut milk powder** 24g
• ▢ 1 cup flaked coconut 120g
• ▢ 1 teaspoon coconut extract
• ▢ 3 tablespoons evaporated milk 45mL
• ▢ 8 ounces chocolate chopped dark, semi-sweet or milk
• ▢ 1 ½ tablespoons coconut oil 23g

Instructions

 

• In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter (3 tablespoons/43g) on medium (speed 6 on a KitchenAid) until softened, about 1 minute. Scrape down the bowl and add the confectioners' sugar (2 ¼ cups/270g), coconut milk powder (¼ cup/24g) and flaked coconut (1 cup/120g). Mix on low to combine, about 1 minute.
• The mixture will look like coarse meal.With the mixer on low, add in the coconut extract (1 teaspoon) and then the evaporated milk (3 tablespoons/45mL). Switch the mixer to medium-low (speed 4 on KitchenAid) and beat until well combined, about 1 minute. You will need to stop and scrape up and down the bowl at some point to make sure everything is well combined.
• Lay out a sheet of parchment or wax paper on your work surface and generously dust with confectioners' sugar. Dump your coconut mixture onto the sugared paper and lightly press it down with your spatula. Add a generous dusting of confectioners' sugar to the top of the dough. Then roll out the coconut mixture to the thickness of your liking. I rolled about ¼ inch thick.
• Place the rolled out coconut mixture onto a baking sheet and freeze for a minimum of 2 hours. (I typically mix dough in the evening and freeze overnight. The colder the coconut mixture, the easier it is to work with).
• Remove the dough from the freezer and cut into rounds with a circle cookie or biscuit cutter. (I also used a heart shape cookie cutter, I imagine any shape that isn’t too intricate should work). Return the coconut rounds to the parchment/wax paper lined baking sheet and return to the freezer for a minimum of 30 minutes
• Melt the chocolate (8 ounces/227g) and coconut oil (1 ½ tablespoons/23g) together using a double boiler. Stir until the chocolate and coconut oil are smooth and combined.
• Working quickly, using candy making tools or a fork, dip each round in the melted chocolate. Gently tap the fork on the edge of the bowl to allow any excess chocolate to drip back into the bowl. Then place on a parchment/wax lined baking sheet. Repeat until all rounds have been covered.
• Place the coconut patties back into the freezer to allow the chocolate to firm up, about 20 minutes.

Notes

*Amount of candies will depend on how thick you roll them and the size of your cutter. 24 is a good average.

**if you wish to omit the coconut milk powder, you can increase the confectioners' sugar to 2 ½ cups/300g and increase the coconut extract to 1 ¼ teaspoons. The rest of the recipe remains the same.

Chocolate coconut patties are best kept stored in the freezer in an airtight container for up to 2 months.

Recipe inspired and adapted from Beyond the Butter

Nutrition

Serving: 1 candyCalories: 135kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 7mgSodium: 21mgFiber: 1gSugar: 16g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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