2000s Recipes + Menus
Coconut Chocolate Bites
Makes32 (1-inch) candies.
- Active Time:15 min
- Start to Finish:30 min
February 2006
A perfect ending to a Valentine’s Day dinner, these bite-size confections are like miniature candy bars—only better. Plus, they keep for a week.
- 3/4 cup sweetened flaked coconut
- 3/4 cup unsweetened dried coconut
- 1/3 cup sweetened condensed milk
- 3 1/2 to 4 oz fine-quality bittersweet chocolate (preferably 70% cacao), finely chopped
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Special equipment:
a small offset metal spatula; 32 paper candy cups (optional)
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Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
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Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
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Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
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Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
- Keywords
- ruth cousineau,
- dessert,
- candy