Dark Chocolate Coconut Cups Recipe

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

No ratings yet

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).

Equipment

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

Supplies

• 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

Instructions

• 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!