Ingredients
Scale
For the Candy Base:
- 2½ cups desiccated unsweetened coconut – Provides the signature coconut flavor and texture.
- 2 cups white chocolate chips (Ghirardelli recommended) – Melts smoothly and gives a creamy, rich taste.
- 4 Tbsp unsalted butter, melted (or coconut oil) – Helps bind the ingredients together while adding a subtle buttery flavor.
- 40–50 almonds, toasted – Adds a crunchy contrast to the creamy filling.
For the Coating:
- 1 cup white chocolate chips (Ghirardelli recommended) – Used to create a smooth outer shell.
- 3 Tbsp coconut oil or unsalted butter – Helps thin the chocolate for a better coating.
- ½ cup shredded unsweetened coconut – Gives a beautiful, snowy appearance and adds texture.
Instructions
- Melt the White Chocolate for the Base
- Place 2 cups of white chocolate chips in a microwave-safe bowl.
- Add 4 tablespoons of melted butter or coconut oil.
- Microwave in intervals: 20 seconds, stir, 20 seconds, stir, then continue with 10-second increments until the chocolate is fully melted and smooth.
- Mix in the Coconut
- Add the melted white chocolate to the desiccated coconut and mix until well combined.
- If the mixture starts to harden, microwave it for 5-7 seconds to soften it again.
- Shape the Candies
- Using a small scoop or tablespoon, take a portion of the coconut mixture.
- Place a toasted almond in the center and shape the mixture into a small ball.
- Roll the ball between your palms until smooth.
- Coat with Coconut
- Roll the formed candy in shredded coconut while it’s still slightly soft.
- If the coconut doesn’t stick, briefly warm the mixture again to help adhesion.
- At this stage, the candies can be eaten as they are, or you can proceed with the white chocolate coating for a more polished finish.
- Prepare the White Chocolate Coating
- Melt 1 cup of white chocolate chips with 3 tablespoons of coconut oil in the microwave, using 10-15 second intervals, stirring each time until smooth.
- Dip the Candies in White Chocolate
- Drop a few coconut balls into the melted white chocolate and coat them evenly.
- Let the excess chocolate drip off before placing them on a parchment-lined tray.
- Final Coating with Coconut
- While the white chocolate coating is still wet, roll the candies in shredded coconut for an extra layer of texture and flavor.
- Repeat with the remaining candies.
- Optional Drizzle
- If you want an elegant finishing touch, drizzle any remaining melted chocolate over the candies for a decorative effect.
- Let the Candies Set
- Allow the candies to set at room temperature or in the refrigerator until firm.
Notes
- Melting White Chocolate Properly – White chocolate can be tricky to melt as it burns quickly. Always use short intervals in the microwave, stirring in between. If it seizes, add a teaspoon of coconut oil to loosen it.
- Preventing the Mixture from Drying Out – If the coconut mixture becomes too firm to shape, a quick 5-7 second microwave burst will make it pliable again.
- Shaping the Candies Easily – Wearing disposable gloves prevents the mixture from sticking to your hands. Lightly greasing your palms with coconut oil can also help.
- Ensuring a Smooth Coating – Make sure the melted chocolate is thin enough to coat the candies evenly. If too thick, add a little more coconut oil to loosen it.
- Making It Less Sweet – If you prefer a less sweet version, use high-quality white chocolate with lower sugar content and opt for unsweetened coconut.
- Prep Time: 25 minutes