Toasted Coconut Caramel Chocolate Bites

A soft, buttery caramel center coated in smooth chocolate and rolled in crunchy toasted coconut. Perfect for holidays, parties, gifts, or a sweet snack.

INGREDIENTS (Makes 30–36 bites)

For the Caramel Centers

• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 1 cup (240 ml) heavy cream
• 1 cup (225 g) unsalted butter
• 1 cup (240 ml) light corn syrup
• 1 teaspoon vanilla extract
• Pinch of salt

For the Coating

• 2 ½ cups sweetened shredded coconut
• 2 cups melted milk chocolate, dark chocolate, or chocolate candy melts

INSTRUCTIONS

1. Toast the Coconut

1. Preheat oven to 350°F (175°C).
2. Spread coconut on a baking sheet in a thin layer.
3. Bake 7–10 minutes, stirring once halfway, until golden and fragrant.
4. Remove and let cool completely.

2. Make the Caramel

1. In a heavy saucepan, combine sugar, brown sugar, heavy cream, butter, and corn syrup.
2. Cook over medium heat, stirring constantly until the mixture begins to boil.
3. Once boiling, continue cooking 10–12 minutes, stirring often, until the caramel reaches the firm ball stage (245°F / 118°C) on a candy thermometer.
4. Remove from heat and stir in vanilla and salt.
5. Pour caramel into a parchment-lined dish and let cool 30–45 minutes until firm enough to handle.

3. Shape the Bites

1. Scoop small portions of caramel with a spoon or cookie scoop.
2. Roll quickly into small balls (lightly butter your hands to prevent sticking).
3. Place on a baking sheet lined with parchment.
4. Chill 15 minutes to firm up.

4. Coat in Chocolate & Coconut

1. Melt your chocolate in a microwave (20-second intervals) or double boiler.
2. Dip each caramel ball into the melted chocolate using a fork.
3. Immediately roll in the toasted coconut until fully covered.
4. Place back on the tray.
5. Let chocolate set for 20–30 minutes (room temp or fridge).

STORAGE

• Keep in an airtight container.
• Room temperature: 1 week
• Refrigerator: 2–3 weeks
• Freezer: 2 months

TIPS FOR PERFECT BITES

• If caramel is too soft, chill longer.
• If coconut clumps, break it apart before rolling.
• Dark chocolate balances sweetness beautifully.
• Add chopped pecans or almonds inside for a crunchy surprise