While I was making these Peanut Butter Chocolate Melts, I thought I would make a second batch with Coconut…
These chocolates melt in your mouth and are filled with Coconut for added crunch and flavor. They are ridiculously easy to make, because I used chocolate chips instead of making my own chocolate with cocoa butter. I also used a microwave, but you could use the stove top to melt the chocolate chips as well.
1 Cup Dark Chocolate Chips
1/2 Cup Shredded Coconut
1 1/2 Tbsp Coconut Oil
In a microwave safe dish, microwave the chocolate chips for 30 seconds. Remove from the microwave, stir, and then heat again. Repeat this step until the chocolate is all melted and smooth.
Stir in the coconut oil until melted.
Stir in the shredded coconut.
Line a muffin pan with parchment paper baking cups.
Using a tablespoon, drop one spoonful of the chocolate mixture into each of the baking cups.
This recipe makes approximately 12 chocolates (18 – 24 if you use smaller spoonfuls, and miniature muffin tins).
Sprinkle with extra Shredded Coconut if desired.
Freeze the muffin pan and chocolates for 10 – 15 minutes.
Remove from freezer and enjoy!
Store in an airtight container in the refrigerator.