Chocolate and coconut is my version of chocolate and peanut butter. They’re just meant to be together. They’re so perfect for each other that they should have one of those cute/nauseating couple names… Choconut?
Remember Bounty Bars – or for those of you outside of Canada – Mounds? Those little chocolate covered coconut bars were my ultimate candy bar addiction when I was younger. Everyone else was eating Mars Bars or Oh Henry’s, but I always went straight for the coconut.
It’s been years since I’ve had one, but the other day I got a sudden, random craving. So I did what any food blog owner should do: I figured out how to make them. Then I made them better!
Shredded coconut, condensed milk, dark chocolate, and sea salt are all you need to make these easy and decadent treats. You could always use milk or white chocolate instead, but my heart belongs to dark chocolate.
Now, question: If I make them into bite-sized pieces, does that mean I’ll eat less? Absolutely not.
| Salted Dark Chocolate Coconut Bites | | Print |
- 4 cups shredded coconut*
- 1 can sweetened, condensed milk
- 12 oz dark chocolate, chopped
- sea salt (optional)
- In a large bowl, mix together coconut and condensed milk until it forms a thick, sticky paste. Roll mixture into 1-inch balls (you should get about 36 balls) and place on a baking sheet. Freeze for 30 minutes.
- While balls are chilling, place a heatproof bowl over a pot of gently simmering water. Place ⅔ of the chocolate in the bowl, stirring often until melted, about 15 minutes. Remove from heat and stir in the rest of the chocolate until completely melted.
- Using two forks, dip the coconut balls into the chocolate, covering evenly. Place on a baking sheet and top with a bit of sea salt. Repeat for the rest of the balls.
- Let chocolate set, in the counter or in the fridge. It shouldn't take long. Eat immediately or store in a airtight container in the fridge.
Awesome.
is their anything preservatives should be added for long time stock for the salted dark salted coconut bites?tnx
I haven`t tried these with preservatives because they always disappear pretty quickly! If you know how to add preservatives you could always give it a shot, although they do keep longer simply stored in an airtight container in the fridge.
Do. You have nutrition values for the coconut balls? They look yummy.
Nutritional info will vary depending on the types of ingredients you use. For a general idea, though, you can enter in the ingredients at this website!
We still have Bountys in England – dark and milk chocolate covered ones. I remember having a raspberry flavoured coconut chocolate covered bar as a kid; a ‘Ruffle’. It was fabulous and so hard to find now.
Oh my, that sounds heavenly! If only they sold those in Canada… If that doesn’t inspire me to get baking, nothing will!
is the shredded coconut sweetened?
I have tried both sweetened and unsweetened, and since I have an insatiable sweet tooth, I do prefer to use sweetened shredded coconut. Both are delicious, though! Try using whatever you fancy, or even a mix of both!
Can’t wait to try this recipe.
Let me know what you think when you make them! 🙂
Has anyone tried these with an almond in the middle?
Amazing idea, Heather! If you try it, let me know how they turn out!
Hi Chelsea, thank you so much for such a great tasting recipe. I made these today for Thanksgiving tomorrow but I did omit the salt though and they tastes so good as Mounds. I gave my husband one to try before the chocolate harden and he said that is delicious. We love Mounds and I will be making these often.
I’m so glad you like them, Haydee! What a wonderful thing to bring for a Thanksgiving treat!
What do you think of using full fat coconut milk sweetened with a bit of stevia instead of sweetened condensed milk?
Hi Bonnie, wonderful idea! I think it could work, as long as the coconut milk is full fat and thick enough to hold it’s shape when mixed with the coconut. I would then use sweetened coconut to add to the flavour. If you try this out, please let me know how it turns out! It would be a fantastic dairy-free option!
Made these today for Christmas – they are so yummy! Thanks! Was looking for a quickie that didn’t have nuts since one of my grandsons has a nut allergy, anyway these are perfect! I added crushed candy canes instead of salt on the chocolate , totally festive.
That’s such an awesome idea, Anne! So festive, yum!
Can you use milk chocolate instead of dark chocolate?
You definitely can! Milk chocolate should work just as well.
What kind of chocolate did you use?
I used dark chocolate, but you can use milk chocolate if you prefer.
Hi, thanks for this recipe! I can’t wait to make it. I have a question on the filling. I saw other recipes where they used coconut oil with honey rather than condensed milk. Wanted to know if you prefer one over the other for any reason. Thanks!
Hey Jessica! Interesting, I’m curious to try that combination! My first thought is that the coconut oil (solid at room temp) would be a great binding agent, but the taste of honey might take away from the flavour of the coconut. I really like using sweetened condensed milk because the taste doesn’t interfere with the coconut. It’s thick and creamy and melds well with the shredded coconut without being oily. Either way, whichever you use, let me know how they turn out! 🙂
I’m not typically someone who stirs the pot, but I was perusing Pintrest and ran across your blog (yum!!). Less than 5 minutes later I ran across this blog. Not saying she plagerized you, but the wording is very similar…
http://sugarapron.com/2015/01/03/chocolate-coconut-cream-truffles/#more-725
Hi Gigi, thanks for sharing. You never really know with the internet, sometimes it’s a hard place to be! In any case, thanks for supporting our blog! Sharing recipes with you guys is what makes it all worth it 🙂
Thanks for sharing this recipe! How did you get them into their shape? I tried using my hands and that was a disaster.
Hi Elisabeth! I actually did use my hands to shape them. It might help to rinse your hands after every few balls, otherwise the coconut might start sticking/clumping to your hands.
I made these last year for Christmas and they FLEW off the tray!!! I’m making them as I type now,…so simple but sooo delish!! I put an almond in the middle of the coconut and I got a little crazy and added just a few pieces of a curry coconut chocolate bar I had. Just gives it the slightest depth of flavor. Thank you for giving me ONE MORE HOLIDAY TRADITION SWEET!!! CHEERS!!!
Thank you so much, Kimberly! I love the idea of adding a bit of CURRY COCONUT chocolate, where on earth did you find that! It sounds amazing! It’s so great when you have a good recipe that you can customize and tailor every year. Thank so much! Happy Holidays! 🙂
I made these again for a dinner party last week. They were such a hit, I forwarded the recipe link around to my guests! I can’t remember how I found the recipe originally, I think I just googled ” easy desserts for thanksgiving ” which led me to your beautiful blog. btw the accompanying photos do exactly what they are suppose to do, which is make me want to stop what I’m doing and immediately make the recipe!
Since making that original thanksgiving dessert I’ve poured through so many of your recipes, admiring your creativity in eating! I’ve even spent 20 minutes on Google maps trying to figure out if it was feasible to fly across the country to spend a vacation in Tofino so I could eat giant octopus from Wolf in the fog!
Hahah, thank you Julienne! You made my day! I love hearing those of you who try and love our recipes, it makes this whole thing worth it 🙂 Happy eating! (and if you’re ever in the Pacific Northwest, I highly recommend Wolf in the Fog! It’d be worth the trip!)
Hello,
Just wondering if these would freeze well?
Thank you!
Definitely! They probably won’t freeze solid (sweetened condensed milk doesn’t completely freeze) but they should keep. Just let them warm up a bit before serving.
These are wonderful and so easy to make! I have experimented with using flavored dark chocolate with amazing results! Try Lindt Intense Orange Dark Chocolate….soooo good. Or if you really want to go crazy, make them with Lindt Dark Chocolate with Red Hot Pepper. OFF THE CHAIN GOOD. And they freeze really well
Thanks for the recipe!
Oh man.. those combinations sound FREAKING FANTASTIC. I will most DEFINITELY be trying these with some flavoured chocolate!!
I know this is an old recipe, but wanted to share that I’ve found if you scoop little piles of the mixture on the cookie sheet, they roll very easily after about 15 minutes in the freezer, then put them back in to fully chill.
Thanks for the tip, Kais! We’ve gotta try this