Chocolate-Covered Coconut Candy Tips
How else can you melt chocolate to make coconut candies?
There are a variety of
ways to melt chocolate nice and gently for these chocolate coconut candies. Melting the chocolate and shortening together in a double boiler over a simmering pot of water is another great method for this recipe (instead of the microwave). Stir the chocolate with a spatula until melted, turn off the heat, and keep the double boiler over the water as you dip the candies so it stays warm and fluid.
How can you make coconut candies your own?
You can switch out different
types of chocolate for the semisweet as called for in the recipe. Feel free to
toast the coconut or almonds for a little extra flavor. Or, take the recipe in a different direction: Consider creating your own
copycat candy bar recipe by turning this one into a Mounds or an Almond Joy (if you have silicone candy molds in the shape of a small candy bar, that is). If you do, make the filling, but leave out the almonds to use later. Shape into small rectangles, instead of balls, and chill. Fill the mold with a little bit of the melted chocolate. Top with the filling rectangles, pressing into the chocolate slightly, then top each rectangle with a whole almond. Finish with a coating of chocolate, and chill the candies until firm. Otherwise, you can also drizzle white chocolate over the tops for another way to decorate the candies.
How long will coconut candy last?
These candies should last well in an airtight, lidded container or tin at room temperature for a week or two. You can also refrigerate them for up to a month, but keep in mind that chocolate always tastes better at room temperature. In a freezer-friendly, airtight container, these candies can be frozen for up to 3 months if you want them to last even longer. If you liked this chocolate-covered coconut candy recipe, try more of our favorite
coconut desserts next.
—Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 candy (calculated without optional ingredients): 157 calories, 9g fat (4g saturated fat), 2mg cholesterol, 22mg sodium, 20g carbohydrate (18g sugars, 1g fiber), 2g protein.