dark chocolate coconut bites

Dark Chocolate Coconut Bites

59 reviews / 4.8 average

I’ll just lay it all out there: I have fork-rolling-chocolate problems. And I die for dark chocolate. Especially dark chocolate coconut.

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.

Dark chocolate coconut bites on parchment paper.

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.

Dark chocolate in a mixing bowl and dipping in coconut bites.

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.

Coconut flakes in a mixing bowl with a spoon.

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.

Coconut bites on parchment paper.

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.

Three dark chocolate coconut bites on a white plate.

You’re missing out, Bjork.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Coconut Bites


  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

  • Category: Dessert
  • Cuisine: American

Keywords: dark chocolate bites, dark chocolate coconut bites, coconut bites

Recipe Card powered by Tasty Recipes logo
Dark Chocolate Coconut Bites - These dark chocolate coconut bites look like cute truffles and require just four ingredients. 130 calories of natural sweetness.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

272 Comments

  1. Pinch of Yum Logo

    Wow! These look awesome! I love coconut and dark chocolate and the are no-bake? YES!
    I can not believe Bjork doe snot like dark chocolate! Stuff is so good!

  2. Pinch of Yum Logo

    I think I will be making these for my Mom-in-law. She loves Almond Joys. I’m also thinking that maybe I’ll skip both the honey and the maple syrup and try agave – then I won’t have to decide! Crazy Bjork. Better for you though. . . .

    1. Pinch of Yum Logo
      Lora

      I was thinking the same thing … add chopped almonds or just wrap it around one … YUM!!

    2. Pinch of Yum Logo
      Jyoti

      I make these quite frequently (with maple syrup) and I once tried using agave as a replacement – the balls just wouldn’t stick together for some reason.
      I absolutely LOVE making and eating these choconut bites (especially since I got diagnosed with celiac recently.) Thank you so much for sharing such a delicious and easy recipe!






  3. Pinch of Yum Logo
    Cathy E

    OH. MY. GOODNESS. For me there is nothing quite like dark chocolate. And then combining with coconut! Unfortunately my husband likes dark chocolate too, so I will have to share mine when I make these. Or not!

  4. Pinch of Yum Logo
    Becky @ Olives n Wine

    Oh. My. Goodness. These look like the perfect bite of a tropical, summer treat! Dark chocolate + Coconut = Dessert Addiction 🙂

  5. Pinch of Yum Logo
    Joy

    Those look so delicious! I really want to make them myself. I agree with you that it’s hard dipping things in chocolate while making them look pretty, but the end result is worth it. I don’t think my hubby would like these either. That means more for me!

    Confession: My husband doesn’t like most things with chocolate in them. I’ll add chocolate to certain desserts so I can have them all for myself.

  6. Pinch of Yum Logo

    These look amazing, Lindsay! And yes, Bjork is missing out big time!!! Dark chocolate and coconut, are you kidding me?! I have been baking a lot with chocolate and coconut lately too. Latest creation – protein chia macaroons, double chocolate protein cookies and chocolate almond drops.
    Beautiful shots! I need to find time to do action shots and the ingredients. My kids…please grow up faster! Just kidding.:) There is time and place for everything in life.






  7. Pinch of Yum Logo
    Martha

    You crack me up! (“after dinner snack…aka” hahaha)
    I’m not into dark chocolate at all, but I love coconut. Maybe milk chocolate would work, too?

  8. Pinch of Yum Logo

    I love these almond joy style treats! I have a serious chocolate issue too – I made vegan chocolate truffles last week and they lasted one day. 🙂






    1. Pinch of Yum Logo

      You could try! Some other recipes I saw didn’t mention using dessicated coconut, but I did try the regular shredded sweetened stuff and found it was really hard to work with. I think the key with whatever kind you use is putting it in the blender to make more like a thick flour.

      1. Pinch of Yum Logo
        Chanel

        Yes so I’m wondering where you buy the kind of coconut you’re talking about..

          1. Pinch of Yum Logo
            Roxanne Houde

            I have store-bought coconut flour, do you think I could use that and skip the blender part?

          2. Pinch of Yum Logo

            Hi, Roxanne! I have never worked with coconut flour, so I’m not sure how to answer your question. I would think that it would be OK, but I guess you’ll just have to try it out! 🙂 Let us know how it goes!

  9. Pinch of Yum Logo
    Min

    Tim is a milk chocolate lover through and through. I make fun of him and tell him that he’s not a true chocolate lover. It doesn’t seem to bother him much. Don’t get me wrong. I love my snickers and m&ms, but…I’ll leave it at that ;). I don’t label my “secret” stash, but that’s where I keep my precious treats. I never really cared much for coconut until recently. However, I do feel that 2 cups of coconut is a lil’ much. Do you think I can add maybe like 1 cup or so? Although I’m sure it’s called “Dark Chocolate Coconut Bites” for a reason haha. I would def try making it with maple syrup first!

    1. Pinch of Yum Logo

      Do you mean take out 1 cup of coconut? If you use less coconut be sure to adjust the oil and sweetener amounts because otherwise it will be too wet. Also, you’ll just get less chocolate balls out of it if you use less.

    2. Pinch of Yum Logo
      Cindy

      Min, I wonder if you could substitute 1 cup of coconut for 1 cup of almond flour to make them less coconuty for you…

    1. Pinch of Yum Logo

      Yes! I actually made them with whole almonds on top, too, but I liked them better without. But I thought it might be good next time to crush some almonds and mix them in with the coconut… 🙂

      1. Pinch of Yum Logo
        Kendra

        what a great idea to add a whole almond on top! if you don’t have a microwave, try boiling water on the stove, adding a metal bowl to sit on top of that to melt your chocolate. just don’t let even the smallest drop of water get into the chocolate or it will seize and your chocolate will be ruined.

  10. Pinch of Yum Logo

    Oh, my! You have opened up a whole new world to me! I love coconut and dark chocolate. No one in my family likes coconut. So, having these little gems in the refrigerator will be that little treat all for me. Thanks!

  11. Pinch of Yum Logo

    I love the combination of dark chocolate and coconut! Would you recommend agave nector instead of honey or maple syrup?