We’re Coco for Brazilian Coconut Kisses with Dark Chocolate!
Ever since I’ve been back from vacation, I’ve been on a crazy workout schedule in my attempts to create new good habits – yay me! Of course, it doesn’t matter what class I do, I hate doing it but I LOVE having done it! That’s the motivation… that feeling of accomplishment and, ya know, the getting stronger and staying healthy angle.
I have found the universe likes to throw a wrench into plans to test resolve, so I wasn’t surprised when I came down with tonsillitis. No gym and no cooking. Booooo! What a stupid waste of time… I am NOT a good sick person. Although I wasn’t stuck in the house, I was exhausted and sporting what felt like golf balls in my throat.
But I’m 100% again – back to the gym and back to the kitchen! To celebrate, I have a festive dessert that is an homage of one from Brazil. Last year I made decadent Brigadeiros and this year I’ve got a chocolate spin on Beijinhos de Coco, or Coconut Kisses.
I love that they’re so easy to make. In less than an hour you’ve got a dessert that makes such an impressive presentation and then tastes out of this world! I’ll be serving them – and brigadeiros – for a little soiré I’m having next month. Woo hoo!
When I shared these with my taste testers, their faces upon the first bite was everything! A slow chew with eyes rolling up and a resounding “Mmmmmmmm” by all of them… yeah, they’re a hit! If you like a Mounds candy bar, this is an especially wonderful version because it doesn’t contain the laundry list of questionable ingredients. If you want to create a homemade Almond Joy, just roll an almond in the middle and use milk chocolate. YUMMMMMY!
If you don’t care for chocolate, just skip it. These scrumptious bites of coconut joy will make you smile all day!
We're Coco for Brazilian Coconut Kisses with Dark Chocolate!
- • 2 tbsp + 1 tbsp unsalted butter
- • 14 oz can sweetened condensed milk
- • 3/4 + 1 cups unsweetened coconut flakes
- • 4 oz dark chocolate
- Melt 2 tbsps butter in a non-stick saucepan over medium-low heat. Add condensed milk then gradually add 3/4 cup coconut, stirring constantly. After about 10 minutes, the mixture will thicken – you’ll see the bottom of the pan.
- Use some of the remaining butter to coat a dinner plate. Spread out the coconut mixture evenly. Refrigerate for 30 minutes.
- Wash your hands well then butter them. Spoon about 1 tsp of the coconut mixture into your hands and roll into 1/2”-3/4” balls. Set aside.
- In a small microwave-safe bowl, melt 4 oz dark chocolate uncovered at 50% power for 90 seconds and stir until smooth (if the chocolate isn’t quite melted, repeat for 15 second intervals).
- Dip each coconut ball into the melted chocolate, fully covering them. Use a fork to remove from the chocolate and dredge in the extra coconut. Let them set in the fridge until you’re ready to serve.
If you don’t care for chocolate, omit it and simply dredge in the coconut.
You can create your own version of an Almond Joy candy bar by adding an almond to the center of the ball and using milk chocolate.