My Haunted Library

All things spooky. Your source for paranormal and supernatural book and movie reviews, strangeography, Halloween crafts and a little cozy fall baking.

Dark Chocolate Coconut Candies

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Looking for a fast, insanely-easy Valentine’s dessert bite?  Try these delectable chocolate coconut candies.  If you are a fan of Mounds bars – or Almond Joys – you will adore these.  They are moist, rich, and incredible and come together in minutes.  Better than those old candy bars, any day! I love these: I think the original recipe came from a long-ago issue of Gourmet. Customize with your own decorations for Valentine’s day.  Enjoy!

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Ingredients:

¾ cup sweetened flaked coconut

¾ cup unsweetened dried coconut

1/3 cup sweetened condensed milk

½ cup bittersweet chocolate chips

Optional tasty/festive garnishes:

Almonds

Sea salt

Red hot cinnamon hearts or other little candies – or try a piece of candied fruit.  Ginger, maybe?

How to Make Them:

Line the bottom and two opposite sides of an 8-inch square metal baking pan with wax paper.  Leave an overhang on both sides.  You’re only using the pan to shape your treats – the wax paper will allow you to pull the whole square out of the pan in one piece.

In a medium bowl, thoroughly mix together the sweetened coconut, the dried coconut and the sweetened condensed milk.  Use a spoon to get everything evenly combined.

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Press the coconut mixture into the pan in a nice, even layer using an offset spatula.  A regular spatula works, too, but the offset is helpful.  I recently got my first offset spatula and it turns out I didn’t know what I’d been missing.  They’re not expensive, either – this one from Amazon was only $5. I put a link down at the bottom for you, if you want.

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Put the coconut mixture, uncovered, into the refrigerator for 5 minutes to chill.

Meanwhile, melt your chocolate until it is smooth. Ideally, use a double-boiler.  A microwave works too. Or a metal bowl over a saucepan of simmering water.

Pull your coconut mixture from the fridge and spread the chocolate mixture evenly over the coconut layer.  Here’s where the offset spatula comes in handy again.*

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* Want to fancy things up?  After you spread the chocolate over the coconut, add a sprinkle of sea salt or stud some almonds across half of the chocolate.  Half, because when you cut your candy, half of that chocolate is going to be on the bottom. Put your beautifully-decorated half on top when you sandwich the two pieces together.

Chill in the refrigerator until firm, 5-10 minutes.

Lift the whole square out of the pan and put it on a cutting board.  Cut the square in half with a sharp knife.  Now you have two rectangles.

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Next, make a sandwich. Flip one half of the candy over so the chocolate is on the bottom and the coconut faces up.  Place the other half of the candy with the coconut side down on top of it.  Both coconut sides are in the middle, and chocolate layers are on the top and bottom. Press down lightly. Get rid of the waxed paper.

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Cut into 1-inch squares.  Make sure your knife is cold and clean between cuts.  Chill, covered, until you are ready to serve.

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These keep in the fridge for a week.

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Enjoy! If you want to modify things further, consider melting more chocolate, cutting the plain coconut layer into little rectangles and using a fork to dip and coat them completely.

Oh! Here is the offset spatula on Amazon:  Ateco 1305 Ultra Offset Spatula with 4.25 by .75-Inch Stainless Steel Blade, Plastic Handle, Dishwasher Safe

Author: Jennifer

I have a long history in libraries! I put myself through school working in public libraries in Boulder and Austin. I got my second Master's to become a "real" librarian and worked in public, private and most recently school libraries in Carson City, Boulder and Denver. I have a passion for books and writing, and clearly, the paranormal. I love to read, bake, bike, kickbox, watch scary movies, play video games, and play with my dogs!

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