Coconut Creme Chocolates Recipe

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Coconut Creme Chocolates Recipe
Coconut Creme Chocolates Recipe photo by Taste of Home
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Coconut Creme Chocolates Recipe

Read Reviews
4.5 4 4
Publisher Photo
I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas
Featured In: Top 10 Coconut Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 jar (7 ounces) marshmallow creme
  • 2-2/3 cups sweetened shredded coconut, toasted
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 milk chocolate candy bar (5 ounces), chopped
  • 1-1/2 teaspoons shortening

Directions

In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour.
Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours.
In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 2-1/2 dozen.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Coconut Creme Chocolates in Taste of Home February/March 2014

Nutritional Facts

1 piece: 91 calories, 5g fat (3g saturated fat), 1mg cholesterol, 36mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 1g protein.

  • 1 jar (7 ounces) marshmallow creme
  • 2-2/3 cups sweetened shredded coconut, toasted
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 milk chocolate candy bar (5 ounces), chopped
  • 1-1/2 teaspoons shortening
  1. In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour.
  2. Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours.
  3. In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 2-1/2 dozen.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Coconut Creme Chocolates in Taste of Home February/March 2014

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Reviews forCoconut Creme Chocolates

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cindiak User ID: 221828 261017
Reviewed Feb. 8, 2017

"Very good. I used dark chocolate and sprinkled toasted almonds on the top."

MY REVIEW
shawnba User ID: 2581969 232751
Reviewed Sep. 12, 2015

"These were good, but a little too sweet for me. I made them again, dipped then in dark chocolate and sprinkled the top with chopped pecans while the chocolate was wet, so much better, for us anyway"

MY REVIEW
DiehardDCowboys User ID: 7376863 222141
Reviewed Mar. 5, 2015

"Awesome and easy recipe. Family and co-workers always asking me to make them at gatherings!!!"

MY REVIEW
shannwhipp User ID: 7651470 96515
Reviewed Feb. 3, 2014

"My mom made these last week. My kids loved them! So good. I think they would be good with an almond tucked in the middle."

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