Irresistible Coconut Candy
These homemade coconut candies are chewy, sweet, and indulgent. Perfect for snacking, gifting, or serving at parties!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Microwave or Double Boiler
- Silicone Molds (Optional)
Ingredients
Coconut Mixture
- 2 cups shredded sweetened coconut Provides signature texture and natural sweetness
- 1/2 cup sweetened condensed milk Acts as a binder and adds rich sweetness
- 1 tsp vanilla extract Enhances the overall flavor with a warm aroma
Chocolate Coating (Optional)
- 2 cups chocolate chips Perfect for coating, adds contrast
- 1 tbsp coconut oil Helps smooth out the melted chocolate for coating
Instructions
- In a large mixing bowl, combine shredded sweetened coconut, sweetened condensed milk, and vanilla extract. Mix until the coconut mixture begins to clump.
- Using a spoon or cookie scoop, shape small portions of the mixture into uniform balls or press into silicone molds.
- Place the shaped candies on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes.
- If coating with chocolate, melt the chocolate chips and coconut oil in a microwave (30-second intervals) or a double boiler, stirring until smooth.
- Dip each chilled coconut candy into the melted chocolate, ensuring full coverage. Let excess chocolate drip off before placing back onto parchment paper.
- Return the coated candies to the fridge for another 15 minutes until the chocolate sets.
Notes
Store in an airtight container in the fridge for up to one week. For longer storage, freeze for up to three months and thaw before serving.