Does anyone else think it’s crazy that we are three Thursdays away from Thanksgiving and eight Sundays away from Christmas? So while at first glance it might seem like it is way too early to begin holiday menu planning, it really isn’t. Thankfully one of my favorite babes, The Makerista, is not only an interior design rockstar but is also a bit of a whiz when it comes to dessert making. Her Coconut Joys store really well, so you can make them a few days beforehand and then pop them in the fridge.
This recipe yields about three and a half dozen, which means if you’re hosting a large party this should be a go-to for your sweet table. Did I mention you only need to buy four ingredients when you go to the store? I call that a major win. What is your go-to holiday recipe?
A recipe for Coconut Joys in a beautiful pink bowl with chocolate frosting on top.Placing chocolate frosting on top of Coconut Joys.Making Coconut Joys with shredded coconut and melted chocolate.A beautifully styled pink image of Coconut Joys with chocolate and sprinkles for the holiday.

Photo Credit & Food Styling: Leah Nolan

SUPPLIES

Confetti // Mini Muffin Cups // Bakers Chocolate

Coconut Joys
  • Prep Time 10m
  • Cook Time 5m
  • Total 15m
  • Yields 3

These Coconut Joys store really well so you can make them a few days beforehand and then pop them in the fridge.

ingredients
  • 1/2 Cup Melted Butter
  • 2 Cups Sifted Powdered Sugar
  • 3 Cups Coconut Flakes
  • 1/3 Cup Chopped Baker’s Chocolate
instructions
  1. Melt the butter in a saucepan over low heat. Once melted, remove from the heat and mix with the coconut and sugar.
  2. Use your hands to roll the mix into 3/4 inch balls and chill until firm.
  3. Place the chocolate into a small plastic bag, seal and submerge in hot water until the chocolate melts.
  4. Cut a small hole in the corner of the bag and drizzle over the Coconut Joys.
  5. Serve to littles!
notes

Author: Glitter and Bubbles