Dreamy, decadent, and impossibly easy to make, these Coconut Crème Chocolates are an absolute treat for coconut lovers and anyone with a sweet tooth. Each bite combines luscious shredded coconut and silky condensed milk, all wrapped in a rich semisweet chocolate shell. Whether you’re crafting edible gifts, sweetening up the holidays, or sneaking a joyful bite on a Tuesday night, these little candies deliver a pure moment of bliss—no oven required!
Ingredients You’ll Need
There’s something special about achieving an indulgent, bakery-quality treat with a handful of simple ingredients. Every component in Coconut Crème Chocolates serves a delicious purpose: the coconut is the heartbeat, condensed milk brings creaminess, chocolate wraps it all up in luxury, and just a splash of vanilla ties it together. Here’s what you’ll need:
- Shredded sweetened coconut (2 cups): This adds chewy texture and plenty of tropical flavor, making every bite absolutely dreamy.
- Sweetened condensed milk (1/2 cup): Acts as a delicious binder, infusing the centers with velvety richness and just the right sweetness.
- Vanilla extract (1 teaspoon): Lends aromatic depth and warmth, enhancing all the coconutty notes.
- Salt (1/4 teaspoon): A quick pinch brings harmony, keeping sweetness in check and brightening all the flavors.
- Semisweet chocolate chips (2 cups): Perfect for melting into a glossy coating that’s not too sweet, and works beautifully with coconut.
- Coconut oil (2 teaspoons): Creates a silky-smooth melted chocolate, ensuring every candy has that perfect snap when you bite in.
- Optional toasted coconut flakes for garnish: Adds extra crunch, visual appeal, and a little hint of toasty flavor—perfect for finishing touches!
How to Make Coconut Crème Chocolates
Step 1: Mix the Coconut Filling
Start by combining the shredded coconut, sweetened condensed milk, vanilla extract, and salt in a medium bowl. Stir everything together with a spatula or clean hands until you have a thick, sticky “dough.” This mixture should come together easily and smell absolutely heavenly!
Step 2: Shape the Centers
Scoop out tablespoon-sized portions of your coconut mixture, then roll each into a ball or gently press into a small rectangle—this is your chance to play candy-maker! Set them on a parchment-lined baking sheet. The mixture will be sticky, so don’t worry if they’re not perfectly shaped—imperfections just show these are homemade with love.
Step 3: Chill Until Firm
Place the shaped coconut centers in your freezer for 30 minutes. Freezing firms them up and makes dipping them in chocolate a breeze—no mess, no crumbling. This little patience booster pays off big time when you get to the next step.
Step 4: Melt the Chocolate
While your coconut centers chill, combine the semisweet chocolate chips and coconut oil in a heatproof bowl. Gently melt over a double boiler (a bowl set over simmering water) or microwave in 30-second bursts, stirring often, until the chocolate is smooth and glossy.
Step 5: Coat and Set the Chocolates
Remove the coconut centers from the freezer. Using a fork, dip each one into the melted chocolate, turning to coat all sides. Let any excess chocolate drip off, then place each candy back on the parchment. If you’re feeling fancy, sprinkle a few toasted coconut flakes over the top before the chocolate sets. Refrigerate for about 20 minutes, or until the chocolate is firm and perfectly set.
How to Serve Coconut Crème Chocolates
Garnishes
Garnishing adds that bakery-style flourish with minimal effort. Sprinkle a little toasted coconut over the top, add a drizzle of white chocolate, or even a pinch of flaky sea salt to heighten the flavors and make your Coconut Crème Chocolates look irresistible.
Side Dishes
Although these candies are stars on their own, they pair beautifully with fresh berries, piping hot coffee, or even a scoop of vanilla ice cream. The contrast between the creamy coconut centers and tart or creamy sides is absolutely unbeatable for a dessert platter.
Creative Ways to Present
Gift Coconut Crème Chocolates in decorative boxes lined with parchment, arrange them in colorful paper cups like fancy bonbons for a party, or build a dessert board with nuts, dried fruit, and other bite-sized sweets for a fun and festive look.
Make Ahead and Storage
Storing Leftovers
Store any Coconut Crème Chocolates you don’t devour right away in an airtight container in the refrigerator. They stay fresh and delicious for up to two weeks, making them perfect for prepping ahead for gatherings or a week of sweet treats.
Freezing
Need to make them even further ahead? No problem! Arrange your chocolates in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep fabulously for up to two months. When ready to enjoy, thaw in the fridge overnight.
Reheating
While Coconut Crème Chocolates are best enjoyed chilled or at room temperature, if you like a softer center, let them sit out for a few minutes before serving. There’s no need to reheat or microwave—in fact, that can cause the chocolate to melt or lose its shine.
FAQs
Can I use unsweetened coconut for this recipe?
Absolutely! If using unsweetened coconut, just be aware that the filling will be a bit less sweet and slightly drier, so you may need to add an extra tablespoon or two of sweetened condensed milk to get that perfect sticky consistency.
What type Dessert, Candy
Semisweet chocolate chips are classic, but feel free to use dark chocolate if you love a richer, more intense flavor. Milk chocolate also works if you prefer a sweeter finish. Just be sure to use good-quality chips for the smoothest melt.
How do I prevent the chocolate from cracking?
Cracking can happen if the centers are too cold or if the chocolate sets too fast. Let the coconut centers sit for a few minutes after freezing so they’re just firm but not ice-cold. When dipping, ensure the melted chocolate isn’t piping hot—lukewarm is perfect.
Can I make Coconut Crème Chocolates vegan?
Definitely! Swap the sweetened condensed milk with coconut condensed milk or another dairy-free version, and use dairy-free chocolate chips. Follow the same steps for a vegan-friendly twist everyone can enjoy.
How can I customize the filling?
The base recipe is super flexible! Try adding a handful of chopped toasted nuts, a dash of almond extract, or even a little citrus zest to the coconut filling for a personalized burst of flavor in each batch.
Final Thoughts
I hope you are as obsessed with these Coconut Crème Chocolates as I am! Whether you’re making a batch for celebrations, gifting, or simply treating yourself, these little indulgences are guaranteed to brighten your day. Give them a try and you just might find yourself reaching for this recipe again and again!
Print
Coconut Crème Chocolates Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 24 chocolates 1x
- Diet: Vegetarian
Description
Indulge in the creamy, coconut-filled goodness of these homemade chocolates. Perfect for coconut lovers and chocolate enthusiasts alike, these delightful treats are easy to make and even easier to enjoy.
Ingredients
Coconut Filling:
- 2 cups shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Coating:
- 2 cups semisweet chocolate chips
- 2 teaspoons coconut oil
Optional Garnish:
- toasted coconut flakes
Instructions
- Prepare the Coconut Filling: In a bowl, mix shredded coconut, condensed milk, vanilla extract, and salt until a sticky dough forms.
- Shape the Coconut Centers: Scoop out tablespoon-sized portions and roll into balls or shape into small rectangles. Place on a parchment-lined baking sheet and freeze for 30 minutes until firm.
- Melt the Chocolate: Melt chocolate chips with coconut oil in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
- Coat the Coconut Centers: Dip each coconut center into the melted chocolate, coating completely. Place back on the parchment sheet and refrigerate until the chocolate sets, about 20 minutes.
- Garnish and Serve: Garnish with toasted coconut flakes if desired.
Notes
- For a darker flavor, use dark chocolate instead of semisweet.
- These chocolates can be stored in an airtight container in the refrigerator for up to 2 weeks. Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chocolate
- Calories: 120
- Sugar: 11g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 2mg
