COCOA COCONUT CHOCOLATE BITES
These rich chocolates will make you look like a gourmet chocolatier. These are good for desserts with tea/coffee at a gathering. Use organic ingredients and cute paper liners to impress. Keep chilled until served as they'll begin to melt outside of the refrigerator in about 15 minutes. For this reason they're not particularly kid-friendly.
Provided by Linda Work
Categories Appetizers and Snacks
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Set muffin liners on a large baking sheet.
- Combine cocoa powder, peanut butter, coconut oil, and honey together in a bowl; stir in vanilla extract. Continue mixing until all lumps are gone. Transfer mixture to a piping bag or resealable plastic bag with a corner snipped. Pipe the mixture into each muffin cup, filling 3/4-full.
- Refrigerate bites until set, at least 30 minutes.
Nutrition Facts : Calories 277 calories, Carbohydrate 15.8 g, Fat 24.4 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 15.6 g, Sodium 80.6 mg, Sugar 11 g
CHOCOLATE COCONUT GRANOLA BITES
These four-ingredient bites are so awesome. They're a little crunchy after the chocolate has hardened a bit. The making of them can get a little messy, but it only means you get to lick the chocolate from your fingers constantly and nobody is there to stop you.
Provided by Bev Weidner
Categories dessert
Time 35m
Yield 12 to 15 bites
Number Of Ingredients 4
Steps:
- Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
- Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
- Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
- Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.
COCONUT CHOCOLATE BITES
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.
Categories Candy Chocolate Dessert Valentine's Day Quick & Easy Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 (1-inch) candies
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
COCONUT CHOCOLATE BITES
Do you like chocolate and coconut? Do you like Mounds bars? This is better! My daughter makes this for me. It is a "died and gone to heaven" confection! Easy, too! (She couldn't find unsweetened dried coconut in our town, so she just used all sweetened flaked coconut)
Provided by Chef PotPie
Categories Candy
Time 30m
Yield 32 candies
Number Of Ingredients 4
Steps:
- Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 32.1, Fat 1.8, SaturatedFat 1.6, Cholesterol 1.1, Sodium 15.5, Carbohydrate 3.8, Fiber 0.2, Sugar 3.6, Protein 0.4
CHOCOLATE-COCONUT-PEANUT BUTTER LAYERED BITES
These little sweets, featuring the made-for-each-other trio of chocolate, coconut and peanut butter, are almost like fudge. They hold up well in the fridge and make a nice edible gift.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 44 bite-size pieces
Number Of Ingredients 18
Steps:
- Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
- For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
- For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through).
- Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour. Transfer to a rack, and let cool completely.
- For the ganache layer: Put the chocolate in a medium heatproof bowl. Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming. Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth.
- Pour the ganache over the coconut. Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes.
- Lift the bar mixture out of the pan, and peel off the foil. Trim to make neat edges, and cut into very small squares, about the size of fudge.
NO-BAKE CHOCOLATE PEANUT BUTTER COCONUT BITES
Categories Chocolate Nut Dessert No-Cook Quick & Easy Wheat/Gluten-Free
Yield 60 bites
Number Of Ingredients 9
Steps:
- Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined. Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!
CHOCOLATE-COCONUT CAKE BITES (LAMINGTONS)
Take a bite of Chocolate-Coconut Cake Bites (Lamingtons) for a sweet treat. These chocolate lamingtons are sprinkled with just the right amount of coconut!
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h24m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Melt 1/4 cup (4 Tbsp.) butter; set aside. Spray 8-inch square pan with cooking spray; cover bottom of pan with parchment. Spray with additional cooking spray. Beat eggs, granulated sugar and vanilla in medium bowl with hand mixer on high speed 3 min. or until thickened and pale yellow in color. Sift flour and baking powder over egg mixture; stir gently just until blended. Gently stir in melted butter in batches until well blended. Pour into prepared pan.
- Bake 12 to 14 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen from sides of pan with knife. Invert cake onto wire rack; gently remove pan and parchment. Cool cake 20 min. Meanwhile, spread coconut into single layer on rimmed baking sheets; bake 5 min. or until dried but not browned. Cool completely.
- Cut cake into 36 pieces, each about 1-1/2 inches square. Microwave milk in microwaveable measuring cup on HIGH 1 min. or until heated through. Place chocolate and remaining butter in large bowl. Add milk; let stand 1 min. Whisk until chocolate and butter are completely melted and mixture is well blended. Add powdered sugar, 1 cup at a time, whisking after each addition until well blended.
- Place all coconut on same baking sheet. Cover empty baking sheet with parchment. Use fork to dip cake pieces, 1 at a time, in chocolate glaze, turning to evenly coat each cake piece with glaze; shake cake gently over bowl to remove excess glaze. Hold cake over coconut-covered baking sheet while sprinkling cake with coconut, turning to evenly coat all sides of cake with coconut; place on parchment-covered baking sheet. Let stand until chocolate glaze is firm.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NO BAKE CHOCOLATE PEANUT BUTTER COCONUT BITES RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 9
Steps:
- Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined. Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy! Yield: 24 bars or 60+ bite size pieces
COCOA COCONUT CHOCOLATE BITES
Steps:
- Set muffin liners on a large baking sheet.
- Combine cocoa powder, peanut butter, coconut oil, and honey together in a bowl. Stir in vanilla extract. Continue mixing until all lumps are gone.
- Transfer mixture to a piping bag or resealable plastic bag with a corner snipped. Pipe the mixture into each muffin cup, filling 3/4-full.
- Refrigerate until set, at least 30 minutes.
- Note: Peanut butter can be organic, with chia seeds, flax, crunchy or smooth according to your preference. I use smooth. If you use crunchy, it might yield more. So prepare with more liners and an extra cookie sheet.
- Note: Mini cupcake liners can be found at Michaels, Hobby Lobby, JoAnn Fabrics or sometimes at the grocery store.
DARK CHOCOLATE & COCONUT BITES
Steps:
- In a medium sized pot, over medium low heat, melt chocolate, pb, syrup, cocoa, vanilla & sea salt. Once the everything is melted and combined (about 3-4 minutes), take off the heat & stir in the coconut. It will be a bit thick. Let it cool for a minute. Then, using your hands form TBL sized balls. If you want, you can roll in extra coconut. Cool in the refrigerator for at least 20 minutes. Keep stored in the refrigerator in an air tight container.
CHOCOLATE-COCONUT BITES
Yield 4 Dozen cookies
Number Of Ingredients 11
Steps:
- 1. In 1-quart saucepan, heat chopped chocolate and butter over low heat until melted and smooth, stirring occasionally. Pour melted chocolate mixture into large bowl; cool to lukewarm, about 10 minutes. 2. Meanwhile, on waxed paper, combine flour, cocoa, baking powder, and salt. 3. Stir sugar and vanilla into chocolate mixture until blended. Mix in eggs, 1 at a time. Add flour mixture, chocolate chips, and coconut, and stir until combined. Cover with plastic wrap and refrigerate 1 hour. 4. Preheat oven to 350 degrees F. Shape dough into 1 1/2-inch balls and place, 2 inches apart, on ungreased large cookie sheet. Bake 12 to 14 minutes or until set. Cool cookies on cookie sheet on wire rack 2 minutes. With wide spatula, carefully transfer cookies to wire rack to cool completely. Clean edge of spatula after each batch, if necessary, for easier removal of cookies from cookie sheet. 5. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.
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