I’m talking to the coconut bites, actually. These are my sweetest, most wonderful friends, especially when trying to cut back on the refined sugar sweets and still trying to LOVE LIFE. ♡
But I’m also talking to you, because you’re my sweet friends who love these sweet little coconut bite friends, as evidenced by this post and how much engagement it’s seen over the years. This isn’t exactly a remake of that older recipe, but it’s an update, and I’m super excited that the update today involves moooooore pictures that I love as well as a video.
You know it’s a big deal when we do a video. Coconut tiiiiime.
HOW TO MAKE OUR COCONUT BITES (1 MIN):
If nothing else, you are now going to make the chocolate chocolate chocolate baby mouse hamburger that Bjork demonstrated, right? (Bjork’s Bonus Tip at the end of the video – do not miss.)
Today, since we already did a video to talk to you *almost* IRL, and since I’ve already written a post about this recipe, and since you have no extra time to spare before you get in the kitchen and make these, I’m just going to release you into the wild with the rest of these pictures and recipes.
May the awesome force of coconut, dark chocolate, and all good things be with you!
This recipe uses unsweetened flaked coconut which I usually just buy on Amazon because it ships easily, stores easily, and I have a really hard time finding it in the grocery store for some reason.
These dark chocolate coconut bites are naturally sweet and creamy on the inside and covered with a layer of delicious chocolate!
2 1/2 cups flaked coconut, unsweetened
1/4 cup + 1 tablespoon coconut oil, melted
1/4 cup honey
1/2 teaspoon vanilla
a pinch of sea salt
4 ounces dark chocolate for topping
Pulse the coconut in a food processor until sticky crumbs form. Set aside about 1/4 cup of the mixture.
Mix the coconut oil, honey, vanilla, and sea salt. Stir in the coconut from step one. Form the mixture into small balls by squeezing until a ball forms. The mixture will be crumbly, so it doesn’t work to put the mixture in your hands and roll it. You have to squeeze it. There will be a little bit of excess oil – that’s okay.
Once you have the balls rolled, refrigerate for 1 hour or so until they are firm. At this point, if you want, you should be able to take them out and re-roll them to get the shape just right since they’ll be firm and malleable.
Heat a nonstick skillet over medium heat. Add the coconut and shake or stir constantly for a few minutes until the coconut is lightly browned and fragrant.
Melt the chocolate for a minute or so in the microwave. Stir it until it’s smooth. Dip each coconut ball in the chocolate and remove with a fork, letting excess chocolate drip off. Place on a parchment lined baking sheet and top with the toasted coconut from step three. Freeze or refrigerate to set the chocolate. I like these best in the fridge because they are soft enough to eat anytime!