Chocolate coconut candy is one of our favorite home-made candies. These are quick and easy to make, and they disappear rather quickly. We use Hershey’s mildly sweet dark chocolate chips (special dark) instead of semi-sweet chocolate. It’s not as sweet as semi-sweet chocolate, but the sweetness of the coconut center makes up for it. I like to melt the chocolate in the top of a double boiler instead of the microwave, but either method will do. Be warned: These chocolates are highly addictive.
Chocolate Coconut Candy Recipe
- 2 cups sweet shredded coconut
- 2 cups confectioner's sugar
- 3/4 cups sweetened condensed milk
- 2 cups Hershey's mildly sweet dark chocolate chips
- 1/2 block of paraffin wax or 2 tablespoons vegetable shortening
Line baking sheets with wax paper.
Mix coconut, sugar, and milk together in large bowl. Roll into 1-inch balls and place on baking sheet. Refrigerate until firm, about 30 minutes.
Melt chocolate and wax or shortening in top of double boiler; stir until smooth. If using a microwave, cook on high for 1 minute and stir. Cook for one or two short intervals until chocolate is smooth.
Dip coconut balls in chocolate. Return to baking sheet. Let set until firm, about 30 minutes. Store in airtight container.