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. But I envision many possible variations.
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
1 TB cocoa powder
1/4 cup sugar
Preparation
In a microwave safe bowl, melt the butter.
Carefully remove bowl from microwave. Stir in peanut butter, cocoa powder and sugar. Heat in microwave on HIGH for 10 seconds. Stir mixture. Repeat until sugar dissolves.
Add coconut to the peanut butter. Mix well.
Drop a TB of mixture onto a freezer safe plate or parchment lined baking tray (whichever you can fit in your freezer).
Freeze 15 minutes.
Wrap candies* or arrange them in layers in an airtight container. Separate layers with parchment or wax paper. Store in the refrigerator.
*I wrapped candies in cupcake liners for photos. I wouldn't have bothered unless I was putting them out for guests.