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Chocolate-Covered Coconut Candy

Total Time

Prep: 30 min. + chilling

Makes

5 dozen

Updated: Feb. 28, 2023
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut... then watch them vanish! —Mary Ann Marino, West Pittsburgh, Pennsylvania
Chocolate-Covered Coconut Candy Recipe photo by Taste of Home

Ingredients

  • 1-3/4 cups confectioners' sugar
  • 1-3/4 cups sweetened shredded coconut
  • 1 cup chopped almonds
  • 1/2 cup sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut

Directions

  1. In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
  2. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  3. Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
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.

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