Coconut Pistachio Chocolate Candies
- Total Time: 1 hour 45 mins
- Yield: 16 1x
Description
Dark chocolate and coconut is a classic pairing. Learn to make these crunchy-on-the-outside and chewy-on-the-inside candies at home.
Ingredients
- 2 cups (200 g) grated coconut
- 40g butter, at room temperature
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (60 g) powdered sugar
- 200g dark chocolate
- 1/2 cup (55 g) pistachio powder
Instructions
- In a bowl, mix coconut, butter, heavy cream and powdered sugar well.
- Seperate 1/4 cup of it into another bowl and mix that with pistachio powder.
- Make small balls from these.
- Line a pan with parchment paper and place the coconut balls on it.
- Chill them in the reefrigertor for 30 minutes.
- Meanwhile melt chocolate over a boiling water and let it cold.
- Dip coconut balls into this melted chocolate with your hands or with two spoons not to damage the texture of chocolate and put them back on the parchment paper.
- Wait them in refrigerator for 1 hour and serve cold.
- Prep Time: 1 hour 45 mins
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 candies
- Calories: 180
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Frequently Asked Questions
Why chill the coconut balls before dipping them in chocolate?
The recipe specifies chilling the formed balls in the refrigerator for 30 minutes before the chocolate dip. Cold, firm balls hold their shape better during dipping and prevent the warm chocolate from melting into the coconut filling — the instructions also note to let the melted chocolate cool slightly before dipping to preserve the texture.
What makes the pistachio candies different from the plain coconut ones?
The recipe makes two variations in a single batch: the majority of the mixture is shaped into plain coconut balls, while 1/4 cup of the mixture is separated and combined with 1/2 cup pistachio powder before rolling. Both get dipped in 200 g of melted dark chocolate and chilled for one hour before serving.
