Mimi's Organic Eats » Recipes » Candy » Mint Chocolate Coconut Squares

Mint Chocolate Coconut Squares

Christmas • Candy • No Bake Desserts • No Seed Oils • Eggless • Gluten Free • High Altitude | Published March 5, 2021 by Mimi Council

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Cool mint, dark chocolate, and coconut make up this easy candy recipe for Mint Chocolate Coconut Squares! This simple homemade candy recipe is a copycat of the Theo Mint Chocolate Coconut Bites that they discontinued and basically combines a peppermint patty and a mound bar! They are filled with creamy mint coconut filling and covered in dark chocolate.

If you love making your own candy, then try my Vegan Dark Chocolate Mini Peanut Butter Cups, Chocolate Cream Drops, or my Chocolate Peanut Butter Caramel Candies.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
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When I'm not eating stuff I bake myself, I have other treats in my pantry at all times, obviously. One of the things I love to buy is organic chocolate candy. Because candy is time consuming, if I find good stuff, I just buy it.

Theo Chocolates is one of my favorite chocolate brands. I love their Coconut Dark Chocolate Bars, which was how I discovered the brand. But, then I discovered they have these Coconut Bites. They are square coconut candies, which are even better than the bars, as the filling is coconut! They have a Salted Almond one and they used to have a mint one, but it appears that one has been discontinued. So, today I'm sharing a recipe for my own version of their mint one. This easy candy recipes is basically like a combination of peppermint patties and mound bars.

This recipe for Mint Chocolate Coconut Squares is so easy to make, and there's only 6 ingredients! I love having these in my freezer, that way I can pull one out anytime I'm craving candy!

Why You'll Love This Recipe

Copycat Candy: This is a copycat recipe of the Theo Chocolate Mint Chocolate Coconut Squares that they no longer make. This is basically a combination of a peppermint patty and a mounds bar, it's so good!

Naturally Gluten Free: This recipe is naturally gluten free, which is a bonus!

Organic Ingredients: I use completely organic ingredients in this simple homemade candy recipe so you can feel good about indulging in a sweet treat.

Simple Recipe: I love this recipe because it only has 6 ingredients and it's so simple to make! Sometimes homemade candy is time consuming, but this recipe is very simple and easy to make at home.

Ingredients

Salted Butter: I use salted butter here, but if you want to use unsalted you can. Just add a pinch of salt to the recipe. My favorite butter is Organic Valley.

Powdered Sugar: Powdered sugar gives these a sweet and creamy center. I used Wholesome here.

Unsweetened Fine Shredded Coconut: These use unsweetened fine shredded coconut for the best texture and flavor. My favorite is Food to Live.

Coconut Milk: I use coconut milk here for more coconut flavor, but feel free to use regular whole milk as well. My favorite coconut milk is Jiva Organics.

Peppermint Extract: I use organic peppermint extract, my favorite is Flavorganics.

Dark Chocolate: These are coated in dark chocolate, my favorite organic dark chocolate for candy making is Mama Ganache.

Tools Needed

Digital Food Scale

Stand Mixer

Heatproof Mixing Bowl

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, coconut milk, and peppermint extract. 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 like a spoon (do not pierce them) 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.

Baker's Tips

Use soft butter for the filling, if your butter is soft the filling comes together in just a few minutes!
Make sure to sift your powdered sugar. Sifting is really important so there are clumps of powdered sugar inside the candy, that wouldn't taste very good. Powdered sugar can easily clump if it's been in your pantry for even just a few weeks, so sifting is important. If you don't have a sifter, find the one I use here.
Always use whole milk when making candy. Fat is super important for flavor, especially in this candy recipe when there's only 6 ingredients! You can use regular organic milk or you can use organic coconut milk.
Use high quality chocolate! I can't stress that enough, using a high quality chocolate will make your homemade candy that much better. You can use dark chocolate like I did for these, or you can use milk chocolate. You can find the organic dark chocolate I used here, and the milk chocolate I like here.
Use a high quality organic peppermint extract, my favorite is linked here.
I temper the chocolate in this recipe, but it's totally optional! If you don't want to temper the chocolate you can skip this step and just melt the chocolate all together. You can do this in double boiler or you can do it in the microwave. If you are microwaving, only do 30 second intervals and make sure to stir between each one to prevent the chocolate from burning.
If you don't temper the chocolate, you may just want to store these in the fridge to prevent the chocolate from sweating.

FAQ's

Can I use milk chocolate in place of dark?

Yes, feel free to use milk chocolate in place of dark chocolate if you prefer.

How should I store these?

If you temper the chocolate, you can store in a cool, dry place. If you don't temper it then these are best kept in the fridge or freezer to prevent the chocolate from sweating.