Homemade chocolate coconut bites. The perfect combination of dark, rich chocolate and creamy coconut.
Servings 24coconut bites
Author Tasia ~ twosugarbugs
3tablespoonsunsalted butterroom temperature
2 ¼cupspowdered sugarpacked
¼cupcoconut milk powder*
8ounceschocolatechopped (dark, semi-sweet or milk)
1 ½tablespoonscoconut oil
In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter until softened. Scrape down the bowl and add the powdered sugar, coconut milk powder and shredded coconut. Mix on low to combine.
With the mixer on low, add in the coconut extract and then the evaporated milk. Switch the mixer to medium and beat until well combined. You may 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 waxed paper on your work surface and generously dust with powdered sugar. Dump your coconut mixture onto the sugared paper and lightly press it down with your spatula. Add a generous layer of powdered 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 wax paper lined baking sheet and return to the freezer for a minimum of 30 minutes.
Melt the chocolate and coconut oil 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 wax lined baking sheet. Repeat until all rounds have been covered.
Place the coconut bites back into the freezer to allow the chocolate to firm up.
Chocolate coconut bites are best kept stored in the freezer in an airtight container.*if you wish to omit the coconut milk powder, you can increase the powdered sugar to 2 ½ cups and increase the coconut extract to 1 ¼ teaspoons. The rest of the recipe remains the same.*recipe inspired and adapted from Beyond the Butter