These Coconut Chocolate Bites use just two simple ingredients and make a delicious, slightly healthier treat that’s perfect for snacking or gifting.
I’ll be honest — this idea was inspired by something I tasted and loved.
My mum recently brought me a bag of coconut chocolate chips and they were utterly delicious. They vanished quickly, and when I tried to buy more I was surprised at how expensive they were. So I improvised with what I had on hand: toasted coconut flakes and a bar of dark chocolate.
I melted the chocolate, stirred in the coconut, and spooned small mounds onto a sheet of baking paper. The trickiest part is the patience required while the chocolate sets. They taste good warm, but they’re even better straight from the fridge.
These bites are wonderfully moreish, so I recommend hiding the container at the back of the fridge, or freezing individual pieces so you can grab one or two rather than the whole tub. Freezing may slightly soften the coconut texture, so if you try that method, see how you prefer them and adjust storage accordingly.
You can use any coconut flakes to make these bites, but I have a soft spot for toasted coconut. It adds a subtle nuttiness that pairs beautifully with dark chocolate. If you prefer a milder flavour, use untoasted flakes or swap to milk chocolate — just be aware the taste and texture will change.
These Coconut Chocolate Bites also make a lovely homemade gift. Stack them in a small repurposed chocolate box or wrap a handful in cellophane with a ribbon for a simple, thoughtful present. They’re easy to make in larger batches and store well for a few weeks in the fridge, depending on the chocolate used.
Below is a clear, simple recipe with timings, ingredient amounts, and step-by-step instructions so you can make them at home. I’ve included a few sensible tips to help you get the texture you prefer and to keep the bites from softening during storage.
Dessert, Snack
British
chocolate coconut
-
100
g
toasted coconut flakes
– unsweetened -
200
g
dark chocolate
– check ingredients if making for lactose intolerant or vegan
-
Create a bain-marie by placing a small, heatproof bowl over a saucepan of gently simmering water. Break the chocolate bar into pieces and place them in the bowl. Stir frequently and gently melt the chocolate until it is smooth and glossy. Alternatively, you can microwave the chocolate in short bursts (15–20 seconds), stirring between each burst to avoid burning.
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Add a handful of toasted coconut flakes to the melted chocolate and mix thoroughly. The amount of coconut you add depends on how coconut-forward you want the bites to be — add a little at a time until each flake is well coated. Proper coating helps the pieces hold their shape and reduces the chance of the coconut softening during storage.
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Use two teaspoons to form small, bite-sized mounds on a baking tray lined with greaseproof paper. Leave some space between each mound. Chill the tray in the fridge until the chocolate has fully set, then transfer the bites to an airtight container and store in the fridge. Enjoy chilled for the best texture and flavour.
Calories from Fat 45