Cook’s notes: Makes about 3 dozen (36 to 40) candies. These freeze well. I made a double batch (yield: 86) and combined two bars of dark chocolate for the topping: 3.52 oz Hershey Extra Dark 60% Cacao bar and 3.5 oz Lindt Excellence Intense Dark 70% cocoa. I got the candy cups from Michael’s (made by Wilton). To reduce the sweetness, use unsweetened coconut.
Baker’s Angel Flake Coconut: 7 ounce bag contains 2-2/3 cups; 14 oz bag yields about 5 cups.
1/2 cup butter (1 stick)
2 cups powdered sugar
3 cups (8-ounces) sweetened flaked coconut
Optional: 1 T milk
3.5 to 4 ounces bittersweet chocolate, melted (or 1/2 cup chocolate chips, melted)
Lay out rows of bon-bon sized fluted candy cups on a rimmed cookie sheet.
Melt butter in a large microwave-safe bowl; remove from heat.
Add powdered sugar, coconut, and optional milk. Mix well. You may find it helpful to put on food-safe handling gloves and knead the mixture by hand to combine.
Shape rounded teaspoonfuls of mixture into balls (I used a teaspoon-size cookie scoop).
Wearing food-handling gloves, smooth each ball and drop in a candy cup.
Spoon melted chocolate over each coconut ball.
Chill until firm to set chocolate. Place candies in zip-top bags and store in refrigerator.
Other finishing options:
- Drizzle the chocolate over the coconut balls in stripes.
- Make an indent in the center of each ball. Fill centers with melted chocolate.
Source: Adapted from http://www.cooksrecipes.com/candy/coconut-joys-recipe.html