I’ll just lay it all out there: I have fork-rolling-chocolate problems. And I die for dark chocolate. Especially dark chocolate coconut.
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I made these yesterday. They are SO easy to make and absolutely delicious. They taste just like Mounds and are crazy good.
Colby
So what that means is that even though I need chocolate daily, I typically avoid rolling things in chocolate with forks. But then Dark Chocolate Coconut Bites came waltzing right in and got me all mixed up.
These are one of those sweet, perfect, cutesy things that I like to keep in a little tupperware container hidden on the back shelf of the fridge for just the perfect small after dinner snack (aka breakfast). And even though my rolling skills are nonexistent, I’m developing what some might call a habit. A little habit filled with moist, dense, naturally sweetened coconut glory and coated/dipped/dunked to the depths in dark chocolate.
Looks like I’ll need to take my fork rolling skills a little more seriously.
Bjork rarely doesn’t like the stuff I make but this was one of those rare times. I believe his exact words were, “Dark chocolate just doesn’t do it for me.”
Bjorkkkk. Sad story.
I didn’t get defensive or self-conscious (me? never). I just took his half eaten one and the rest of the batch that were sitting on the pan and put them in a little container labeled “Lindsay.” Well, I labeled it in my head. Because even though I like to make food that he loves, sometimes a girl needs her own personal stash of dark chocolate coconut sweetness just waiting for her in that cold, cold fridge.
Speaking of cold.
It’s not cold here. At all. Pinky promise, cross my heart, don’t question me on it.
For this recipe, you should use desiccated coconut. That’s different from shredded sweetened coconut – it’s more like dried, finely shredded coconut meat that is not sweet. That’s okay because it’s still yummy, especially pulsed through your blender a few times to make a thick, sticky sort of powder. You’ll add some natural sweetness to the coconut filling from the ingredient of your choice: honey or maple syrup.
Big decision right there. Spend a minute thinking about that please.
The first time I made these, it was a total fail. I ended up literally just mixing all the coconut in with all the melted chocolate and pressing it into a pan. When all else fails, press it into a pan and call it bars. That’s my thinking.
But the second time I was a little more careful and a little more patient and this:
I used coconut oil
You must use coconut oil. Coconut oil does this magic thing that regular oil does not do. It hardens. Like, it becomes firm. So when I rolled/squeezed/awkwardly formed these little coconut balls and then refrigerated them for 15 minutes, they became hard! I could have picked one up and thrown it across the room right into Bjork’s mouth (sans the dark chocolate) and it would have held together. If you don’t use coconut oil, you’re going to end up with a flaky, coconutty mess on your hands.
Even when you do use coconut oil, it’s a little tricky. Just be okay with your hands smelling like coconut for a while and a few oddly shaped balls at first.
You will reap yummy rewards.
So what did you decide? Honey or maple syrup?
I’ll just tell you right now: I loved them both, and they are both really different. The maple syrup tastes like, uhh, maple syrup. And the honey taste something like honey. Whoa. That’s deep. But I was actually really surprised how much the flavors of these sweeteners came through in the finished product. Each gorgeous little bite-sized ball tasted like straight up almond joy with either a slight honey or maple leaning.
I couldn’t decide which I liked better so I made two batches and just kept them both in the fridge. Both labeled with my name.
And I will do the same thing again next week and for all time.
You’re missing out, Bjork.
Three More Chocolate Coconut Treats
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Dark Chocolate Coconut Bites
- Total Time: 30 minutes
- Yield: 18 1x
Description
These dark chocolate coconut bites look like cute truffles and require just four ingredients. 130 calories of natural sweetness.
Ingredients
- 2 cups desiccated coconut
- 4 tablespoons honey or maple syrup
- 5 tablespoons coconut oil
- 1 teaspoon vanilla
- 4 ounces dark chocolate for melting (i.e. chocolate chips)
Instructions
- Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
- Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren’t sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you’ll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
- Melt the chocolate slowly and gently until smooth and spreadable. We don’t have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
- Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.
Notes
It’s very important to use coconut oil because other oils won’t harden like coconut oil, and that hardening is what holds the shape together.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Keywords: dark chocolate bites, dark chocolate coconut bites, coconut bites
What is the serving size? I’m trying to figure out how much sugar per serving.
These Dark Chocolate Coconut Bites look absolutely delicious! I can’t wait to try making them at home. The combination of chocolate and coconut is one of my favorites. Thanks for sharing such a tempting recipe!
These Dark Chocolate Coconut Bites look absolutely delicious! I love how simple the recipe is, and the combination of dark chocolate and coconut is a favorite of mine. Can’t wait to try this out for my next snack! Thanks for sharing!
Do these freeze as well?
Yes, these freeze great!
How far in advance can i make these?
They’ll keep for up to a week in the fridge, a few months in the freezer!
I made these for a party last weekend and they were a HUGE hit! The combination of dark chocolate and coconut is incredible. I’ll definitely be making them again soon
Oooh Lindsay,
My 11 year old girl and I had just discovered the most delicious dark chocolate truffel like things with coconut, only to be informed by the store manager that they will be discontinued.
Enter your recipe! I read it out loud (just a thing I do) and your eloquent introduction lends itself for numerous innuendos, well line with the sumptuous consumption of dark chocolate and intended and non-intended effects. I will definitely be making these, for breakfast, lunch and diner.
May I ask what chocolate chips you used. I’ve never seen any in my organic store and I don’t want them too sweet. But maybe that is what’s required. Hmmm.
Thank you for your help.
No Bjork here, but a voracious 11 year old, so I will definitely need to find hiding place. 🙏
These are so good! I love the coconut flavor.
Is it OK to use coconut flour instead of dessicated coconut?
Hi, Jill! We wouldn’t recommend coconut flour here. We’d really suggest the desiccated coconut.
These are so good! I love the coconut flavor.
What kind of coconut oil should I use?
Refined or unrefined can both work here.
Can I use sweet coconut ?? Receipt sounds perfect, I want to try it, but wanted to as about the secret coconut.
Help and thanks for your help.
That should work!
I forgot to add the vanilla and salt to the coconut mixture so I am adding to the melted chocolate. NF
I forgot to add the vanilla and salt to the coconut mixture so I am adding to the melted chocolate. NF
I can’t find dessicated coconut ( doing this last minute). Any suggestions?
You could use regular coconut flakes and grind them up in the food processor or blender!
amazing, I love the combination of dark chocolate and coconut! Would you recommend agave nector instead of honey or maple syrup?
Thanks for this recipe. I going to make it. I am a teacher and I love making healthy, yummy things!
Thanks.
Enjoy, Julie!
What kind of maple syrup do you use
We don’t have a specific brand that we typically use, but we always make sure it’s pure maple syrup.
I make a lot of coconut milk. Do you think I could use the leftover pulp to make these candies? Would love your input.
I love this recipe ! I am a total dark chocolate fan along with coconut. Please keep on rolling out recipes like this !
I think you will find Bjork is “she” not “he”
These dark chocolate coconuts bits are beautiful. I will try this recipe for sure.
Enjoy!
These dark chocolate coconut bites are delicious. Thanks for sharing the recipe.
So glad to hear this, Leslie!
I just made these, used regular coconut that I blended until it was coconut flour, then I put it in the freezer for ten minutes, made my balls, put it back in the freezer for 1/2 an hour, rolled it in slightly cooled chocolate and put it in the fridge to harden. I made it with honey and without, I find the honey wasn’t necessary as for sweetness is concerned. I also made a batch with rum extract and it was Quite potent, actually devine, but next time I will add a pecan half on top, idk if anyone can do wrong with this recipe, tyvm for sharing it, I also adore your writing style, makes reading a recipe fun and not boring.
Thanks for sharing! 🙂
I need help I made coconut candy from a different recipe and it said to use can coconut but I use frozen coconut wet how can I dry it up without sweetening it anymore can I use flour