Coconutchocolatebites Recipes

COCONUT CHOCOLATE BITES

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

Steps:

• Create a Bain Marie by placing a small, heatproof bowl over a saucepan of gently simmering water.Break up the chocolate bar into pieces and place into the bowl.Gently melt the chcocolate until it is smooth and glossy.
• Add a handful of coconut flakes and stir well. How much coconut you use will depend on the strength/darkness of your chocolate bar. Add a little at a time and stir well. Aim for each piece of coconut to be well coated with chocolate, as this will prevent the bites from softening in storage.
• Using two teaspoons pile up little mouthful sized piles onto a baking tray lined with a piece of greaseproof paper. Pop in the fridge to harden, then enjoy!

COCONUT CHOCOLATE BITES

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.

EASY CHOCOLATE COCONUT BITES

Steps:

• Line a mini muffin tin with paper liners if you're making the chocolate coconut cups.
• Whir coconut in a blender or food processor until very finely ground.
• Add honey, coconut oil, and extract. Process until well mixed.
• Remove from processor bowl and press 1 tablespoon into the bottom of each mini muffin cup OR pinch together and roll into balls.
• Melt chocolate chips over, not in, boiling water. Stir in 2 teaspoons coconut oil.
• Spread the chocolate evenly over the coconut layer. Sprinkle with chopped nuts and flaky sea salt or coconut. Return to refrigerator to chill OR dip chilled balls into melted chocolate using two forks. Chill chocolate covered balls on a parchment paper lined baking sheet.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

COCONUT BITES

Steps:

• After getting off the shell of a coconut, break it into pieces. (Peel jicama and cut into slices as well as slicing a cucumber - choose what you want.).
• Sprinkle lemon juice on each piece.
• Sprinkle chile powder on each piece.
• Serve.
• Good chilled.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

COCONUT BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

CHOCOLATE COCONUT GRANOLA BITES

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.