If you love coconut and chocolate, you are going to LOVE this super simple no-bake recipe. I made these for Christmas and everyone loved them.
For this recipe, you will need:
- 12 oz caramels
- 3 Tablespoons milk
- 6 Tablespoons salted butter
- 4 Cups shredded sweetened coconut
- 4 oz. chocolate (I used semi-sweet chocolate chips)
- Sea salt (optional)
Typically when I need caramels, I buy Kraft caramels. But to my surprise, I could not find them anywhere! My only options were Werther’s soft or chewy caramels. I did choose the soft caramels for this batch, but in the future I will buy the chewy instead. These were just a little too soft in my opinion.
So grab a pan, and add your milk, butter and caramels and turn on medium heat. Keep stirring until it’s all melted together. If you have the heat on too high, it will burn, so keep a close eye on it.
When it’s all melted together, turn off the heat, and add the coconut, and stir until the coconut and caramel sauce is all incorporated together. It should look like this:
Next, grab a baking sheet that’s lined with parchment paper, and drop spoonfulls of the coconut mixture on the cookie sheet. Let it cool completely.
Once the coconut drops have cooled, melt your chocolate. You can use a double broiler, but I prefer the microwave in 30-second bursts, stir, and another 30-seconds until it’s all melted. Once your chocolate is melted, dip JUST the bottoms of the coconut balls into the chocolate, and place back on your cookie sheets.
So just the bottoms should be dipped in chocolate, like this:
Now get a plastic baggie (or a piping bag if you prefer) and pour the melted chocolate in it. If using a baggie, just snip off a tiny (VERY tiny) corner of the bag, and use it to drizzle chocolate over your coconut balls. Sprinkle a little sea salt to the tops if you like.
Let it all cool completely again so the chocolate hardens, and voila! You are done.
You can refrigerate them, or leave them at room temperature.