Coconut Joys

Every Christmas season, as far back as I can remember, my mother would make Coconut Joys as part of her holiday cookie and candy repertoire. Coconut Joys are perfect for any special occasion and the dark chocolate can be replaced with colored melting chocolate to match the occasion! I made them this year to add to our traditional Christmas cookie plates we gave to our friends with red and green melting chocolate. Pink and red melting chocolate for Valentines' Day or yellow, blue, and light green for Easter would be perfect! I've also made them for New Year's Eve parties arranged with other sweets and savory appetizers on my buffet table. This recipe can easily be made in half if you only need 12 (1 dozen) Coconut Joys.

When I was a Pastry Chef I would make little Truffle gift boxes around the Christmas holiday season. One year I decided to make my Coconut Joys along with the Truffles and they sold out on the first day! They were so pretty arranged in mini-cupcake/candy liners around the other chocolates in a gift box. Coconut Joys along with other candies or cookies make a very pretty gift.

INGREDIENTS TO MAKE COCONUT JOYS

• Unsalted butter
• Sweetened shredded coconut
• Powdered sugar
• Dark chocolate, milk chocolate, semi-sweet chocolate chips or any color of melting chocolate

HOW TO MAKE COCONUT JOYS

• Microwave method: In a large microwave-proof bowl, melt the butter for 45 seconds or until melted.
• Add the coconut and powdered sugar; stir until well combined.
• Scoop 24 (2 dozen), 1 Tablespoon coconut balls.
• Roll each coconut ball together and press a dent in each center.
• Place on a parchment lined half-baking sheet; refrigerate until firm at least 1 hours up to overnight.
• In a small microwave-proof bowl, melt the chocolate chips for 1 minute 30 seconds, stirring halfway through.
• Remove the coconut joys from the refrigerator and fill with melted chocolate.
• Place back in refrigerator until the chocolate is firm, about 1 hour or leave at room temperature until firm, about 2 hours.
• Serve in mini cupcake liners alone or with other candies and chocolates.
• Stovetop method: In a large stock pot or Dutch oven over medium-low heat, melt the butter; remove from heat.
• Do not burn the butter! Stir in the coconut and powdered sugar until well combined.
• Scoop 24 (2 dozen), 1 Tablespoon coconut balls.
• Roll each ball together an press a dent in each center.
• Place on a parchment lined half-baking sheet; refrigerate until firm at least 1 hours.
• Use a double-boiler or make one using a small sauce pan filled 2-inches with water and an aluminum or heatproof glass bowl fitted on top over medium-low heat.
• Add the melting chocolate or chocolate chips.
• Melt, stirring with a rubber spatula, about 3 to 5 minutes.
• Remove the coconut joys from the refrigerator and fill with melted chocolate.
• Place back in refrigerator until the chocolate is firm, about 1 hour or leave at room temperature until firm, about 2 hours.
• Serve in mini cupcake liners alone or with other candies and chocolates.

NOTES ABOUT COCONUT JOYS

• SERVING IDEAS: Place Coconut Joys with other homemade candies and Truffles in mini- cupcake liners in a gift box for any occasion.
• SIZES: Make Coconut Joys any size that you want. 
• NO CHOCOLATE: Leave Coconut Joys plain with no chocolate filling.
• COCONUT JOY TRUFFLES: Roll Coconut Joys in a ball and dip in melted chocolate using a fork, place on wax paper, and chill in the refrigerator until chocolate is firm, about 1 hour. Place each truffle in a mini-cupcake liner. 
• DIFFERENT COLORS: Use colored melting chocolate to match your celebration or use just dark, milk, or semi-sweet chocolate to fill in the middle.