Coconut Cream Filled Chocolate Candy

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Soft, chewy, perfectly sweet, and full of coconut flavor! These Coconut Cream Filled Chocolate Candies are THE candy you need to make all year long. Made with only SIX super simple ingredients for the filling, melted chocolate for the coating, and you don’t need to cook anything! Think a mounds bar, but SO much better. The filling is actually an easy to make fondant that never hardens, remains luscious, soft, and oh so flavorful. From there, the filling is refrigerated, cut, and dipped into a big bowl of melted dark chocolate that’s been melted with coconut oil. Seriously, SO. GOOD. The perfect candy to make during the holiday’s, summertime, or even on the weekends.

About The Recipe

We’re officially BACK with more candy. This time, we wanted to do something a little bit different. We have plenty of ganache filled truffles like Raspberry White Chocolate Truffles or even our Coffee Truffles! Then, we have copy-cat (but better than store-bought!) Snickers and Almond Joy’s.

So, our main challenge was how can we make these candies different, but still just as special?

That’s where the idea for fondant came in! We’ve made it before, it’s relatively simple, doesn’t require any cooking…it just felt like the best filling for coconut, as we wanted that snow white color in the middle, contrasting with the shiny dark chocolate.

And…that’s exactly what we got! It worked on our first try, but after shooting and trying a bite, we realized that our chocolates were much too big to actually EAT. The candy itself is very rich. So, while the images portrays a 2-inch square candy, we changed it to say a 1-inch candy, as it’s just a quick bite of something sweet without it being TOO much!

So, instead of making the 16 chocolate’s that the photos show, this recipe will make 64. It’s quite a large batch, but the best part about these candies? They freeze REALLY well!

Be sure to enjoy these chocolates all year long, but especially during spring and summer for an extra special treat to have on hand that the whole family will love. So good and SO simple.

Why You Will Love These Coconut Filled Chocolates

• You only need 7 total ingredients to make this recipe.
• NO specialty equipment or cooking required.
• Can be made vegan if vegan butter is used instead.
• This recipe is naturally gluten-free.
• Can be cut into any shape you like, especially if being made for a holiday or special event.
• The perfect blend between chocolate, sweetness, and coconut!

Equipment Needed

• Mixing Bowls
• Hand Mixer
• 9-Inch Square Pan
• Parchment Paper
• Sheet Pan
• Sharp Knife

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Filling:

• Coconut Cream
• Corn Syrup
• Salted Butter
• Powdered Sugar
• Vanilla Extract
• Unsweetened Dried Shredded Coconut

For The Coating:

• Dark Chocolate
• Coconut Oil

How To Make Coconut Filled Chocolate Candy

Step 1: Make the filling

In a large bowl, beat together the corn syrup, coconut cream, and butter until smooth.

In small amounts, beat in the powdered sugar.

Stir in the vanilla.

Mix in the shredded coconut.

Step 2: Refrigerate and cut

Spoon the filling into a lined cake pan and press out evenly. Refrigerate until cold, about 1-2 hours.

Lift the filling out of the pan and cut into one inch squares. It should make about 64 (the photo does not represent this number! They’re 2 inch squares. We recommend cutting them smaller). After cutting, refrigerate for 10-15 minutes, or until cold again.

Step 3: Melt the chocolate

Combine dark chocolate and coconut oil in a medium sized glass bowl. Microwave at 30 second intervals, until smooth and melted. It takes about 1 minute.

Step 4: Dip the chocolates

Working with one square at a time, dip the chocolates in the melted chocolate. Set on a lined sheet pan. Let set.

Once the chocolate is set, cut away excess, if needed.

What Chocolate To Use

While most candy bars are traditionally coated in a milk chocolate, but we personally found that if dark chocolate or semi-sweet chocolate (about 60%) is used for the coating, the candy is richer in flavor and cuts some of that sweetness! So, while we highly recommend using a high quality dark or semi-sweet chocolate, you can use milk chocolate or a bittersweet chocolate.

Tempered Chocolate or Melted Chocolate?

For this recipe, we found that using melted chocolate with a little bit of coconut oil works best. Working with tempered chocolate was a bit difficult, but it’s definitely something that can be done! If you would like to temper your own chocolate, follow the directions below.

How To Temper Chocolate

1. Place the dark chocolate in a glass bowl and place over a pot of simmering water (this technique is called a baine-marie). Stir until the chocolate melts and temperature is around 124 degrees F, but no higher 130 degrees F.
2. Remove from heat and cool, stirring constantly, to between 82 degrees F and 84 degrees F.
3. Place back over warm water and raise temperature to between 88 degrees F and 90 degrees F. Hold at this temperature.

Coconut Cream or Cream of Coconut?

While the two sound similar, they are two VERY different things. Coconut cream is, well, exactly that. It’s unsweetened and very thick, almost like a paste. Cream of coconut is a heavily sweetened, syrup-y liquid. You need Coconut Cream for this recipe.

How To Store

These candies are best kept at room temperature in individual bags. They will keep for about a week or so. If you are not using tempered chocolate, the chocolate may become soft and start to bloom. It’s still completely edible, but won’t be as pretty!

You can also freeze these chocolates for up to 2 months!

Expert Tips

• Make sure you use coconut cream, NOT cream of coconut or coconut milk.
• Use dried and unsweetened coconut for this recipe!
• The fridge is very important for this recipe! If the filling ever feels a little too soft to be working with, you can place it in the fridge for 10-15 minutes.
• If the chocolate starts to set before you’re done dipping the filling, don’t worry! You can re-melt the filling in the microwave. Just be careful to not over-heat it!
• Decorate with a chocolate drizzle and unsweetened shredded coconut to really make these chocolates POP!

When you make these Coconut Cream Filled Chocolate Candies leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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