Cocoa peanut butter coconut candy is a satisfying snack. I tried, and failed, to restrain myself. Even without self control, these rich cocoa bites lasted several days in the refrigerator.
It's a simple recipe with many possibilities.
Cocoa Peanut Butter Coconut Candy
Text and Photo by Jac Kyles Baker
Makes 15 to 18 pieces
Ingredients
2 TB unsalted butter
2/3 cup peanut butter
1 cup sweetened shredded coconut + more for optional coating
1 TB cocoa powder
1/4 cup granulated sugar
Preparation
In a microwave safe bowl, melt the butter.
Carefully remove bowl from microwave. Stir in peanut butter, cocoa powder and sugar. Microwave on HIGH for 20 seconds. Stir mixture. Repeat until sugar dissolves.
Stir coconut into the peanut butter. Cool mixture until easy to handle with bare hands.
Form 1 TB of cocoa peanut mixture into a an oblong shape or log. Roll in coconut or your choice of finely chopped nuts, if desired. Repeat with the remaining mixture.
In an airtight container, arrange candy in layers separated with parchment or wax paper*. Store in the refrigerator.
Candies can be individually wrapped.* Add them to gift boxes.
Cook's Notes
*I wrapped candies in cupcake liners for photos. I wouldn't have bothered unless I was putting them out for guests.