Coconut Joys - 1986 Winner
Submitted by mikemc
No-bake coconut candy balls with a melted chocolate center, made from just 5 ingredients. A prize-winning recipe that’s freezer-friendly and looks stunning on holiday cookie trays.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minFive ingredients. No oven. And a 1986 contest winner to boot. These coconut joys have been earning their spot on holiday cookie trays for decades.
Melted butter gets stirred together with powdered sugar, flaked coconut, and a splash of milk, then shaped into little balls with a thumbprint dent pressed into each center. A pool of melted semi-sweet chocolate fills that dent, and into the fridge they go until everything firms up.
Think of them as a homemade Mounds bar turned inside out. The buttery coconut shell is sweet and chewy, and that dark chocolate center adds just enough richness to make you reach for another.
Pro Tips
- Keep your hands cool when shaping the balls. If the mixture gets too warm and sticky, pop it in the fridge for 10 minutes to firm up.
- Use a small spoon or squeeze bottle to fill the chocolate centers neatly. Precision pays off when they’re sitting pretty on a tray.
- These freeze beautifully. Make a double batch and stash half in the freezer for surprise guests or last-minute gifting.
Ingredients
Directions
- Melt butter in saucepan. Remove from heat. Add sugar, coconut and milk.
Mix well. Shape rounded teaspoon of mixture into balls.
Make a dent in the center.
Place on a cookie sheet lined with wax paper.
- Fill center with melted chocolate. Chill until firm. Store in refrigerator.
These freeze wonderfully and look beautiful on a tray.
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