Chocolate Coconut Drops {Easy Candy Recipe}

5 / 5 (1 review)

Here’s an easy Christmas candy recipe! Around here, we call them Chocolate Coconut Drops…

I often find I need something quick and easy, but packed with flavor to put together and take as a gift to the neighbors or to a holiday party. Whether you have planned ahead days in advance or you are in a time crunch this is definitely a recipe you want to give a try.  These are great and so tasty!  The best part of this recipe is that nothing has to be a completely perfect measurement and the ingredients can be manipulated to what you happen to have on hand, what you or your guests personally prefer, or whatever you decide you want to try.  Personally I think next time I am going to try these with almond bark or dark chocolate to change things up a bit!  Check out how simple this recipe is to complete:

Coconut Chocolate Drops RecipeAs you can see my coconut got burnt!  No I didn’t do that on purpose for teaching purposes, but I literally stepped away for a minute or less and it burned that quickly.  Word to the wise do NOT leave your coconut while baking for any amount of time.  In fact, I will cook mine with the door propped open every time I make this going forward being sure not to take my eyes off of it for any reason at all.  Next time I also plan to use a small scoop that I typically use to measure cookies when I am creating my individual drops.  This will allow me to make sure each cup has very similar measurements, of course that doesn’t really effect how delicious these are by any means.  I do plan to use much more festive muffins cups next time I make them as well because cute presentation when serving to friends never hurts!

Chocolate Coconut Drops {Easy Candy Recipe}

5 / 5 (1 review)
Prep Time: 5 minutes | Cook Time: 5 minutes
Yield: 16 cups | Serves: 16


  • 1 package of Coconut (7 oz or 2 2/3 cups)
  • 6-12 oz milk chocolate (depending on how chocolatey you like it) - you can use chocolate meltys, chocolate chips, or chocolate bark.


  1. Turn on your broiler to high or 400 degrees.
  2. Place coconut on a baking sheet.
  3. Spread it out across the sheet.
  4. Place coconut in the oven on the top rack.
  6. You may even want to leave your oven door open a bit and watch it toast.  
  7. When it starts getting a little toasty brown stir it with a heat proof long handled spoon.
  8. Rotate the pan if one side starts to get really brown.
  9. Remove from oven when the coconut is generally a toasty brown color.
  11. Let the coconut cool.
  12. Once cooled, crush it with the bottom of a cup.
  13. Heat chocolate in the microwave for 30 seconds at a time.
  14. Stirring after each 30 second cycle.
  15. Continue this process 3 or 4 times until the chocolate is smooth.
  16. Dump the coconut into the chocolate and stir until all of the coconut is covered with chocolate.
  17. Spoon mixture into small muffin tin cups or paper nut cups.
  18. Let cool in fridge or cool temperature for 30 minutes.
  19. Allow to harden until rigid enough to slide out of the cups in one piece.  

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