Description
These Romany Creams inspired chocolate coconut bites are decadent, crisp, and totally irresistible. Each bite features a chewy coconut base enveloped in rich dark chocolate—perfect for snacking, gifting, or treating yourself to a homemade indulgence. No baking required and ready with just a bit of chill time, these treats also store well for whenever your sweet tooth strikes!
Ingredients
Scale
Coconut Base
- 1 ½ cups desiccated coconut
- ¾ cup sweetened condensed milk
- Pinch of salt
- 1 teaspoon vanilla extract
Chocolate Coating
- 8 oz (about 225 g) dark chocolate, finely chopped or in chips
- 1 teaspoon coconut oil or butter (optional, for smoother coating)
Instructions
- Mix the Coconut Base: In a large mixing bowl, combine the desiccated coconut, sweetened condensed milk, salt, and vanilla extract. Stir thoroughly until the mixture is evenly combined and fully coated.
- Form & Chill the Base: Line an 8×8-inch baking pan with parchment paper, allowing a little overhang for easy removal. Press the coconut mixture firmly and evenly into the pan. Refrigerate the pan for at least 1 hour, until the mixture is firm to the touch and easy to handle.
- Cut into Bites: Remove the chilled coconut slab from the pan. Using a sharp knife or small cookie cutter, cut into bite-sized squares or rounds, about 1-inch each.
- Melt the Chocolate: Place the dark chocolate (and coconut oil, if using) in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler) or microwave in short intervals, stirring frequently, until completely smooth and glossy.
- Dip and Coat: Working one at a time, dip each coconut square into the melted chocolate, using a fork to turn and coat evenly. Allow any excess chocolate to drip off, then place the coated bites on a parchment-lined baking sheet or wire rack.
- Chill to Set: Once all the bites are coated, refrigerate again for about 30 minutes, or until the chocolate is fully set and firm.
- Store and Enjoy: Transfer the set bites to an airtight container. Store in the fridge for up to a week and enjoy chilled or at room temperature for the best texture.
Notes
- You can substitute milk or semi-sweet chocolate for the coating if you prefer a milder chocolate flavor.
- For added crunch, stir in finely chopped toasted almonds or pecans to the coconut base before pressing into the pan.
- If you don’t have a square baking pan, shape the mixture into small balls and flatten slightly before dipping.
- Let chocolate coating set fully before stacking or storing to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes active (plus chilling)
- Category: Desserts
- Method: No-cook
- Cuisine: South African-inspired
Nutrition
- Serving Size: 1 bite (of 24)
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 5mg