Dark Chocolate Coconut Cups Recipe

This easy-to-make dark chocolate coconut cup recipe is delightfully rich, a bit gooey in the middle and always delicious!

For all of our dark chocolate lovers, here you go. This is it – look no further! This delicious recipe has it all- including that thick, yummy, coconut filling. This recipe is from a friend from over 10 years ago and through today, we still talk about this amazing combination. Make extra, they will be eaten fast!

Coconut Cup Recipe

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Chocolate Coconut Cups

We use Crofton mini muffin pans then line with candy liners for an easy application. This recipe creates 2 pans (approximately 48 candies).


  • 1 Mixing Bowl
  • 1 Mini Muffin Pan (24 ct.) (ie. Crofton Mini Muffin pan)
  • 1 Package Mini Paper Cups


  • 30 oz Dark Chocolate Melting Wafers Note: Use Merkens, Westchester or Ghirardelli Chocolate
  • 1 stick Melted Butter
  • 2 cups Sifted Powered Sugar
  • 3 cups Coconut
  • 1/2 cup Whipping Cream


  • Line your mini muffin pan with paper cups (optional)
  • Add approximately 2 cups of wafers to a liquid measure pour cup at a time and microwave 30 seconds, stir, microwave again, stir, until your chocolate is completely melted.
  • Drop dark chocolate into bottom of mold (spread to cover bottom). TIP: Put in freezer to harden while rotating/filling other molds.
  • Add all coconut mixture ingredients to bowl. Mix well. Mixture should not be too wet or crumbly, it should hold together well. Change consistency w/powdered sugar addition. Put in refrigerator to firm before balling.
    1 stick Melted Butter, 2 cups Sifted Powered Sugar, 3 cups Coconut, 1/2 cup Whipping Cream
  • Drop coconut ball.
  • Pour remaining melted dark chocolate to fill cup.
  • Add coconut garnish on top of chocolate for decoration while chocolate is still warm.
Author: Amber & Aimee, Twin Birdies
Store: Dessert
Season: Christmas, Holiday

Pair with our Milk Chocolate Peanut Butter Cups for a delicious duet that also makes a perfect gift!

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