Chocloalte Coconut Bytes™
Serving: 14 to 20 pieces
Image credit: © 2021. Stephanie D. Olesch. All rights reserved.
One of my favorite candies, since childhood, have always been the chocolate covered Almond Joy and Mounds snack bars. Chocolate and coconut — life is good. The other day, out of the blue, I get a link from my youngest daughter for a copycat recipe by Trish at Mom On Timeout. Man, now why did I not think of that? Trish, obviously, is much smarter than I am.
This snack bar also takes me back. My mother used to buy fresh coconuts. I had the the job of stabbing into the eye and draining the juice. Oh, what a nectar ... ! I would then hit the damn coconut with my father's hammer and crack it wide open, and scrape the flesh out with a butter knife. I would even share with my brothers. For those who are also fans of this candy, this is a quick and easy process. ENJOY ... !
- 12 to 16 oz. shredded coconut flakes ― sweetened
- 1/2 cup confectioner's sugar
- 4 tblsp. butter, softened ― unsalted
- 2 tblsp. dark or light corn syrup 1
- Almonds, Cashews, Hazelnuts ― whole
1 I prefer the dark corn syrup for a more robust flavor.
- I usually purchase Ghirardelli chocolate, but use any good quality of your choice.
- Also try the chocolate candy coating brand Candiquik® See "Options".
Chocolate Topping ― Ingredients
- 454 gr. (16 oz. bar) dark chocolate (70 or 80% cocoa) ― melted
- Combine powdered sugar, butter and corn syrup in mixer bowl.
- Mix on medium speed until thoroughly combined.
- Gradually add shredded coconut
- Line large baking sheet with parchment paper.
- Scoop small mounds of the coconut mixture and form into a ball, small wafer or bar and place onto baking sheet.
- Press one almond, hazelnut or salted cashew into or on top of each piece.
- Refrigerate for 30 to 45 minutes to allow the bars to harden slightly.
- Melt chocolate on low heat, prior to removing from refrigerator.
- With a fork under each piece, dip the candy balls, wafers or bars into the melted chocolate and dain gently to reduce excess chocolate.
- Add each piece back to cookie sheet and allow to harden at room temperature.
Select a chocolate intensity that you like. Usually, the higher the cacao content percentage, the more flavor it has. Ghirardelli is readily available in the midwest. However, choose any brand of your liking and budget.
Instead of using just almonds, get creative. When I make a batch, I will add whatever nuts I have available. Particularly, I like salted cashews. The pinch of salt nicely balances the sweetnes. Hazelnuts, walnuts, roasted and salted macadamia or Brazil nuts are also very good.
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- My first attempt was to add all of the ingredients together in my KitchenAid on setting #3. I quickly discovered it did not want to mix or blend very well. I have the big KitchenAid 600 series and the thickness overwhelmed the gear system. So, I finished kneading the mixture by hand and was able to get as tight a composition as desired.
- My daughter was smarter than I. She first blended all of the ingredients together except the coconut and, once integrated, added the shredded coconut. She has a smaller KitchenAid and had no problem.
- For this go-around I used the CandiQuick® brand. But, instead of heating it in a microwave oven ― I think they are useless, and no longer have one ― I melted the chocolate in a small double boiler pot on low heat: gas stove top setting #3. This brand stayed very thick and gave each piece a heavy coating, just the way I like it.
- The Ghirardelli's Dark Chocolate Flavored Melting Wafers also harden nicely. Lilys hardens, but has a different, perhaps softer consistency.
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