Coconut Joys: A Perfect Christmas Candy

I love Christmas treat plates!!!

But the last thing you want is a plate full of just cookies…you need a mix of seasonal treats!

One of my favorite things to add to the plate is my now most popular post of all time, Forgotten Cookies.

But another favorite, is these little Coconut Joys.


While they aren’t as photogenic as the Forgottens, they are every bit as tasty and hours quicker to slap together. You won’t need to invest more than an hour, and only half of that time is spent actively working with these little joys.

Here’s what you need:

Coconut Joy Ingredients

These couldn’t be more simple.

You will want a nice portion scoop for these that’s about 1 tbsp. in size. I personally use this scoop from Pampered Chef. You’ll see these scoops all over this blog. You should get yourself a set.


You’ll need to really pack the coconut mixture in there to ensure these little candies stay together.


With my small scoop I always turn out 21 of these cuties, which is a very fun number. After they’re all balled up, I toss them in the freezer to harden up.

While I freeze them, I stick some chocolate chips and coconut oil into a warm oven. No more than 200° though.

I don’t like melting chocolate in the microwave. It’s far too easy to burn the chocolate and ruin it’s silky smoothness.

The coconut oil is there to soften it a little bit.

If you don’t have coconut oil, you can sub in some Crisco shortening for the same amount. This helps the chocolate to “shell.”

After your little balls of joys are hardened enough, you’ll pull them out and gently dip them in the chocolate.

I’m a real slob when it comes to melted chocolate. My stuff never turns out really pretty, but I’m okay with that. I’d rather have really tasty food than really pretty food any day. My hats off to the people who can pull off both though.

The easiest way for me is to stab the tops of my coconut balls with a toothpick and then dip the bottom in.


After, I set them back on the parchment paper lined baking sheet, and when all is done, I toss them back in the freezer to harden, and once I can touch the chocolate without it rubbing off on my finger, I transfer them to the fridge for up to 1 week!


Coconut Joys

  • Servings: about 20
  • Difficulty: quite easy
  • Print

1/4 c. (1/2 a stick) melted butter (I always use and prefer salted)
1 c. sifted powdered sugar (or a scant cup)
1.5 c. sweetened coconut flakes
2/3 c. semi sweet chocolate chips
1/2 tsp. coconut oil (or Crisco shortening)

1. Mix coconut flakes with melted butter.
2. Once coconut flakes are thoroughly mixed with the butter, sift in the powdered sugar and mix completely.
3. Using a 1 tbsp. sized portion scoop, tightly pack the coconut mixture into little balls. Place on a baking sheet lined with parchment paper.
4. Place coconut balls on baking sheet in freezer to harden for about 20 minutes.
5. Meanwhile, melt the chocolate chips in either the microwave or in a warm oven. I prefer to heat my oven to 200, place the chips inside, and then turn off the heat. Be careful not to overheat the chocolate or it will burn and turn lumpy. After it’s melted, I add the coconut oil and mix.
6. Remove the coconut balls from the freezer, and using a fork or toothpick, dip just the bottom fourth into the chocolate to create a little chocolate base for the candies.
7. Place back onto the parchment paper lined baking sheet, and repeat until all have a chocolate bottom. Place in the freezer for 20 minutes to harden.
8. Store in an airtight container in the fridge for up to 1 week, and in the freezer for up to 1 month.


Strawberry Peach Sangria

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