Introduction
Homemade Chocolate Coconut Candy Bars are a delightful treat that combines rich, smooth chocolate with sweet, chewy coconut, creating a perfect balance of flavors and textures. These candy bars are not only delicious but also incredibly easy to make, allowing you to indulge in a homemade version of your favorite candy bar without the need for any special equipment. Whether you’re preparing them for a special occasion, a holiday gift, or just as a simple homemade snack, these bars offer a satisfying bite-sized indulgence that’s sure to please your sweet tooth.
The History of Homemade Chocolate Coconut Candy Bars
The combination of chocolate and coconut has been a favorite pairing for many years, with roots in early candy-making traditions. One of the most famous chocolate coconut bars, Mounds, was first introduced in 1920 and became an instant classic. Over time, candy lovers began experimenting with homemade versions, leading to the creation of simpler recipes that allow people to recreate the deliciousness of store-bought treats in their own kitchens. Homemade Chocolate Coconut Candy Bars are the perfect way to enjoy this iconic combination with a personal touch, free of artificial additives and preservatives.
Ingredients Breakdown
To make Homemade Chocolate Coconut Candy Bars, you will need a few simple ingredients. The base of the bars consists of shredded coconut, which gives them their chewy texture and tropical flavor. Sweetened condensed milk serves as the binding agent, creating a rich and creamy filling that holds everything together. For the chocolate coating, you’ll need high-quality milk or dark chocolate (or a combination of both, depending on your preference). A pinch of salt is often added to enhance the flavor and balance the sweetness. Some recipes may also include vanilla extract for added depth and flavor.
Step-by-Step Recipe:
Begin by lining an 8×8-inch baking pan with parchment paper for easy removal and cleanup. In a mixing bowl, combine the shredded coconut and sweetened condensed milk, stirring until the mixture is well combined and holds together when pressed. Add a pinch of salt and vanilla extract, if desired, for extra flavor. Press the coconut mixture evenly into the prepared pan, creating a smooth, compact layer. Place the pan in the refrigerator for about 30 minutes to allow the coconut layer to firm up. In the meantime, melt the chocolate. You can do this by either using a double boiler or microwaving the chocolate in short bursts, stirring in between until it’s completely smooth. Once the coconut layer is firm, remove the pan from the fridge and pour the melted chocolate over the coconut mixture, spreading it evenly to cover the entire surface. Return the pan to the refrigerator for at least an hour to let the chocolate set and harden. Once the chocolate is firm, remove the candy from the pan using the parchment paper and cut it into bars or squares.
Tips for the Perfect Homemade Chocolate Coconut Candy Bars
To achieve the best texture for your candy bars, make sure the coconut and sweetened condensed milk mixture is well-combined and pressed firmly into the pan. This will help prevent the bars from falling apart when cut. If you prefer a thicker chocolate coating, you can melt extra chocolate and dip the bars into it, allowing the coating to harden before serving. If the chocolate begins to seize up or harden too quickly, simply re-melt it in short intervals. For a richer flavor, you can experiment with using dark chocolate instead of milk chocolate. Additionally, letting the bars chill in the fridge for a longer time will help them set better, making them easier to slice.
Variations and Customizations
While the classic combination of chocolate and coconut is delicious on its own, there are many ways to customize your Homemade Chocolate Coconut Candy Bars. If you’re a fan of nuts, try adding chopped almonds, pecans, or cashews to the coconut mixture for an added crunch. For a fruity twist, consider folding in dried cherries, cranberries, or even dried pineapple to enhance the tropical flavors. For an extra touch of flavor, a drizzle of caramel or a sprinkle of sea salt on top of the chocolate can add a gourmet flair. You can also experiment with different types of chocolate, such as milk, dark, or white chocolate, or even try adding a layer of peanut butter for a delicious twist.
Health Considerations and Nutritional Value
Homemade Chocolate Coconut Candy Bars, like many sweet treats, are best enjoyed in moderation, as they can be high in calories, sugar, and fat. A typical serving of these candy bars contains around 200-250 calories, depending on the size of the bar and the ingredients used. While coconut offers some health benefits—such as providing fiber and healthy fats—it’s also calorie-dense, so it’s important to enjoy this treat mindfully. For those looking to make a healthier version, consider using dark chocolate with a high cocoa content for a lower-sugar option, and you can reduce the sweetness by using unsweetened shredded coconut. Additionally, you can substitute the sweetened condensed milk with a lower-sugar version or an alternative like coconut milk to reduce the overall sugar content.
FAQ
- Can I use unsweetened shredded coconut for this recipe? While unsweetened coconut can be used, the candy bars will be much less sweet. It’s recommended to use sweetened shredded coconut for the best flavor and texture, but you can adjust the amount of sweetened condensed milk to make up for the lack of sweetness.
- Can I freeze these chocolate coconut candy bars? Yes, these candy bars freeze well. Wrap them individually in plastic wrap or parchment paper and store them in an airtight container in the freezer for up to three months. Thaw them in the fridge before serving.
- Can I make these bars vegan? To make these bars vegan, substitute the sweetened condensed milk with a coconut milk-based condensed milk or a homemade version made with coconut milk and sugar. You can also use dairy-free chocolate to coat the bars.
- How can I make the bars less sweet? If you find the bars too sweet, try using dark chocolate instead of milk chocolate, or reduce the amount of sweetened condensed milk and add a little bit of coconut milk or cream to balance the sweetness.
- What size pan should I use? An 8×8-inch pan works well for this recipe, but you can use a 9×9-inch pan if you want thinner bars. Just make sure to adjust the baking time and monitor the chocolate as it sets.
Homemade Chocolate Coconut Candy Bars
Ingredients
- 1 14 oz. can of sweetened condensed milk
- Approximately 3 cups of unsweetened shredded coconut
- Roasted almonds for 18 bars, use 36 almonds
- 14 –16 oz. of milk baking chocolate bars chopped
Instructions
- Line an 8×8-inch dish with baking paper or aluminum foil, leaving an overhang on each side, and spray with nonstick spray. Set aside.
- In a bowl, stir together the sweetened condensed milk and shredded coconut until well combined. Start with 1 can of sweetened condensed milk and 2 cups of shredded coconut. Mix well, and if the mixture is too thin, gradually add more coconut until it thickens, but remains slightly sticky and able to hold its shape when pressed.
- Spread the mixture evenly in the prepared dish. Since the mixture is thick and sticky, the easiest way to spread it is by wetting your hands and pressing it into place, or by using a wet spatula. Try to smooth the top and make it as even as possible.
- Arrange roasted almonds on top, gently pressing them into the mixture. For 18 bars from the 8×8-inch dish, I used 36 almonds, placing them in 6 rows lengthwise and 6 rows crosswise (2 almonds per bar). You can adjust the number of bars depending on your preference.
- Place the dish in the freezer for 15-20 minutes to firm up. Once firm, lift the mixture out of the dish using the baking paper and transfer it to a cutting board. Cut the mixture into bars and separate them. Gently press the edges with your fingers to round them. Return the bars to the freezer to harden completely, about 30 minutes.
- Once the bars are firm, melt the chopped milk chocolate. Line a tray with parchment paper and set it aside.
- Working with a few bars at a time to prevent the rest from softening, dip each bar in the melted chocolate using a fork to coat it completely. Tap the fork on the side of the bowl to remove excess chocolate, then transfer the chocolate-coated bars onto the parchment-lined tray.
- Place the chocolate-covered bars in the fridge or freezer until the chocolate has fully set.
