My dad has a special affection for See’s candy, and he made sure that at least a couple pounds were at the table every holiday. At the end of the day, all that was left were a few coconut pieces with a tiny, investigative corner bitten off. These days, though, I’m putting coconut on just about everything (see Dressing Up Your Donut, page 131). This recipe is inspired by the coconut delights that See’s is famous for everywhere except my parents’ house. Here, too, are a couple quick tips for melting chocolate: (1) Make sure there’s no water in your bowl before you melt the chocolate or it will separate and be gross, and (2) if you are a microwave user, you can zap the chocolate chips for 30 seconds on high, then stir until the chips are melted.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2
In a large bowl, combine 2 1/4 cups of the powdered sugar, the agave nectar, rice milk, coconut oil, salt, and vanilla and stir with a rubber spatula until incorporated. Add the shredded coconut and stir until fully combined.
Step 3
Dust a work surface with the remaining 1/4 cup of powdered sugar. Place the coconut mixture on the sugar and roll it around to coat it. Transfer the mixture to one of the baking sheets and, using the palms of your hands, press down until the mixture is about 1 inch thick. Chill in the freezer for 20 minutes.
Step 4
Using a melon-baller, scoop the coconut mixture into your palm one scoop at a time. Form the mixture into a small rectangle and arrange it on the second baking sheet. Repeat until all the coconut mixture is used. Return the coconut squares to the freezer for 20 minutes more.
Step 5
Meanwhile, put the chocolate chips in a heavy-bottomed saucepan and melt over low heat. Using two forks or chopsticks, roll each coconut rectangle around in the chocolate to coat. Put the mound back on the baking sheet and repeat with the remaining coconut and chocolate. Refrigerate for 30 minutes and serve.
