You may think I’m teasing by not going straight to the recipe but I have to tell you about these coconut bites before you make them, (don’t worry the simple recipe is at the end of the post if you want to skip the introduction). These coconut bites are crispy on the outside and slightly moist on the inside. They taste like real coconut with a subtle lemon flavour. The best part is the chocolate base. It is a super simple treat that you can make in no time, it is gluten free, requiring 5 ingredients and 30 minutes.
These coconut balls are a classic at Christmas in Spain. This recipe is a bit lighter than the traditional Spanish recipe. I used egg whites and less sugar so you can enjoy these coconut bites guilt free. This year, I made them a bit differently. I decided to use dark chocolate instead of milk chocolate for the base, it creates a nice contrast to the coconut flavour. I prefer them this way but you can use milk chocolate if you prefer.
A little tip: allow the desiccated coconut to rehydrate with the egg whites and milk for 10 minutes. This little trick will ensure that your coconut bites are perfectly moist on the inside.
They are quite addictive so I just make them for special occasions so I don’t end up eating them all at once. Christmas is the perfect excuse to make them so let me know how they turn out for you. Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Happy Christmas!
Coconut Bites with Dark Chocolate are crispy on the outside and slightly moist on the inside. These chocolate treats are absolutely delicious, requiring just 5 ingredients.
- 2 egg whites
- 1/4 cup oat milk, almond milk or coconut milk
- 1 cup (100g) desiccated coconut
- 1/2 cup (80g) sugar
- zest of 1/2 lemon
- 100 g dark chocolate (optional)
Whisk the egg whites with a fork. Add the shredded coconut and mix well. Add 1/4 cup of milk or less until it holds together like a dough.
Leave the coconut to hydrate for 10'. Then add the sugar and lemon zest. Mix to combine.
Preheat the oven to 180º. Shape the mixture into 10-14 pyramid balls.
Line a baking tray with parchment paper and place the coconut bites on the tray. Bake at 180º for 15-20' or until turning golden. Allow to cool down completely.
Melt the chocolate in the microwave on a medium heat for half a minute. Remove from the microwave and stir. Repeat heating at shorter intervals (15 -20 seconds) stirring until the chocolate has melted.
Drop the balls one at a time in the melted chocolate. Allow the excess chocolate to drip off. Place back on the parchment paper. Refrigerate for at least 1 hour or until dry. Store in the fridge or in a cool dry place.