Coconut Joys

Four ingredients. No baking. And they taste like the inside of a Mounds bar wrapped in a buttery, sugary snowball. Coconut Joys are the kind of holiday cookie that disappears from the tray first, and they take about five minutes of active work to make.

Melt a quarter pound of butter, stir in powdered sugar and shredded coconut, roll into balls, press a well into each one, and fill with melted chocolate. Chill until firm. That’s the whole recipe.

The butter binds the coconut and sugar into a dough that holds its shape without any flour, eggs, or leavener. It’s basically a candy, not a cookie, and the texture is dense, chewy, and intensely sweet. The dark unsweetened chocolate in the center provides a bitter counterpoint that keeps each bite from being overwhelmingly sugary.

Roll them small (about a rounded teaspoon each). These are rich enough that a small bite is all you need. The indent in the center should be deep enough to hold a generous pool of melted chocolate without it running over the sides.

Store in the refrigerator. At room temperature, the butter softens and the balls lose their shape. Straight from the fridge, they have a firm, satisfying bite.

Pro Tips

• Use unsweetened chocolate, not semi-sweet. The powdered sugar and coconut are already very sweet, and the bitter chocolate balances it.
• Work quickly when shaping. If the mixture gets too warm, pop it in the fridge for 10 minutes to firm up.
• Line the cookie sheet with parchment paper so the chilled balls release easily.

Variations

• Almond joy version: Press a whole roasted almond into the chocolate center before chilling.
• Toasted coconut: Toast the shredded coconut in a dry pan until golden before mixing. Adds a nuttier, deeper flavor.