Dark Chocolate Coconut Squares
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Making homemade candy was never easier. This recipe for Dark Chocolate Coconut Squares combines just 6 ingredients to make chewy coconut candies covered in dark chocolate!
If you're looking for other easy candy recipes, check out my Sea Salt Chocolate Covered Pretzels, Vegan Dark Chocolate Mini Peanut Butter Cups, or my Puppy Chow Candy Clusters.
Table of Contents
Why You'll Love This Recipe
Easy AF: These Dark Chocolate Coconut Squares are insanely easy to make! While they look seriously impressive with their cute little square shape, that chocolate drizzle on top, and flaky sea salt, these are such an easy dessert to make! That is only part of why I love them.
Healthy Candy: This healthy candy recipe only has 6 simple ingredients! My Dark Chocolate Coconut Squares are an easy coconut chocolate candy recipe that I know you will love. These Dark Chocolate Coconut Squares are filled with a creamy coconut filling, topped with dark chocolate, and a sprinkle of flaky sea salt on top all while using simple organic ingredients. That makes these a healthy candy recipe as opposed to buying candy!
Coconut + Chocolate: I love coconut and chocolate. So, this easy coconut chocolate candy recipe is one I make all the time! I love that this is a healthy candy recipe compared to something like Mounds that has all kinds of unnecessary ingredients! This is basically a Mounds bite with flaky sea salt on top.
Sweet & Salty: These are filled inside with a creamy coconut filling that is light and not too sweet. Then, they are coated in dark chocolate and sprinkled with flaky sea salt. This easy coconut chocolate candy recipe is both sweet and salty, which is my favorite combo! But, if you aren't a huge fan of the salty portion, you can feel free to leave off the sea salt.
Ingredients
Real Coco Organic Coconut Milk
Food to Live Organic Unsweetened Fine Shredded Coconut
Wholesome Sweeteners Organic Powdered Sugar
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, coconut, and coconut milk. Mix on low until combined. Using your hands, form into 14 squares that are about 1 ½-inches and place on the prepared baking sheet. Place the baking sheet in the freezer. Let sit for 15 to 20 minutes or until they are firm.
Step 3
To make the coating: Using a double boiler, add about 80% of the dark chocolate. Melt until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining chocolate and stir to combine completely. Allow the chocolate to come down to 91°F.
Step 4
Drop each coconut square into the dark chocolate, and using a fork remove it so the excess chocolate can drip off. Place back on the baking sheet.
Step 5
Once all the squares have been dipped, put the baking sheet back in the freezer. Allow to sit in the freezer for about 10 minutes until the chocolate is hardened again, then dip the squares again for a second time. Place back in the freezer for about 10 minutes.
Step 6
Drizzle the remaining chocolate on top and sprinkle with flaky sea salt.
Baker's Tips
- Make sure you are using unsweetened coconut. Because we are adding powdered sugar, you want to use the unsweetened kind here.
- I temper the chocolate in this recipe, but it's totally up to you if you want to skip that part. If you don't temper the chocolate, you'll just have to store these in the fridge to keep from sweating.
- The flaky sea salt is totally optional. You could skip it completely or you can even top with a little bit of shredded coconut instead if you do not want a sweet and salty candy.
FAQ's
Absolutely! This is an amazing candy to make far advance if need be. Just store them in a Tupperware in the freezer until ready to eat or serve.
Yes, you can use regular organic cow’s milk, or you can use almond milk. Any kind of milk will work, but I prefer coconut milk here as it provides more coconut flavor.
Yes! If you want to cover these in milk chocolate or even white chocolate, you can do that as well. Whatever type of chocolate you prefer is fine.
No, this is totally optional. I love sweet and salty, so I love the addition of the flaky sea salt on these. But, feel free to leave it off if you prefer. You could also add a sprinkle of fine shredded coconut on top!
Craving More?
Dark Chocolate Coconut Squares
Ingredients
Filling
- 57 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 170 grams unsweetened fine shredded coconut
- ¼ cup milk
Coating
- 284 grams dark chocolate chips
- Flaky sea salt
Instructions
- Line a baking sheet with parchment paper.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, coconut, and coconut milk. Mix on low until combined. Using your hands, form into 14 squares that are about 1 ½-inches and place on the prepared baking sheet. Place the baking sheet in the freezer. Let sit for 15 to 20 minutes or until they are firm.
- To make the coating: Using a double boiler, add about 80% of the dark chocolate. Melt until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining chocolate and stir to combine completely. Allow the chocolate to come down to 91°F.
- Drop each coconut square into the dark chocolate, and using a fork remove it so the excess chocolate can drip off. Place back on the baking sheet.
- Once all the squares have been dipped, put the baking sheet back in the freezer. Allow to sit in the freezer for about 10 minutes until the chocolate is hardened again, then dip the squares again for a second time. Place back in the freezer for about 10 minutes.
- Drizzle the remaining chocolate on top and sprinkle with flaky sea salt.
- Store in the fridge or freezer.
Notes
Nutrition
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