Coconut Joys

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If you're a fan of Mounds Candy Bars, you're going to love these. While spending time with The Baron's family, his mom gathered us in the kitchen to help her make these Coconut Joys. Joel got a kick out of helping out and eating more than he made lol. These are a super easy recipe with only four ingredients to play with and they are a great treat to make with kids! Flaked coconut, confectioners sugar and butter are combined and formed into bite-sized balls before filling with a touch of chocolate. Yummm...

Cookies are part of every holiday, especially during Christmastime. It's no surprise many cookie swaps are happening all over the place and I was thrilled that I was selected by The Pampered Chef to participate in their 2012 Holiday Cookie Swap. I used to be a Pampered Chef consultant years ago so my kitchen is full of their products which I still use to this day. For the cookie swap, I'm contributing these Coconut Joys which can be made easily with various Pampered Chef products.

Marnee, The Baron's mom, had Joel and I help make these and it was so fun! Easily done with kids, this treat requires no baking at all and minimal stovetop cooking... or can be done with the use of a microwave. The coconut, sugar and butter and combined in a large bowl and then formed into small balls. Each ball then gets a little indention in the middle, just enough for a little pool of chocolate to sit in. Once the coconut balls are touched with a bit of chocolate, these are left to set up before devouring. If you like Almond Joy Candy Bars, add a whole almond on top of the chocolate for a different twist!

Coconut Joys
recipe from Taste of Home

1 1/2 cups flaked coconut1 cup confectioners sugar1/4 cup PLUGRA butter, melted
1 ounce milk chocolate, melted


In a Small Batter Bowl, combine the coconut, confections sugar and butter with a Mix & Scraper Spatula. Form into 1 inch balls and place on a waxed paper or parchment paper lined cookie sheet.

Using your finger or Mini Tart Shaper, make an indentation in the center of each ball.

Fill the indents with melted chocolate with a Decorator Bottle.

Chill until chocolate is firm and store in the refrigerator.

I’ve been selected by The Pampered Chef to participate in their 2012 Holiday Cookie Swap. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments