Chocolate-Topped Caramel Coconut Bites That Never Last Long Enough
There is something almost cruel about making a treat so good that setting it aside “for later” is nothing more than wishful thinking. These little caramel coconut bites, crowned with a smooth layer of milk chocolate, are exactly that kind of dangerous. One glance at the platter and every good intention you had about saving them goes right out the window.
Each piece is a tiny celebration of textures — a slightly crisp, chewy coconut-caramel mound sitting on a delicate base, all finished with a generous pour of melted chocolate that sets just firm enough to give a satisfying snap when you bite through it. They look impressive on a serving platter, they travel well, and they disappear at a pace that will genuinely surprise you.
Ingredients
- 2 cups sweetened shredded coconut
- 1 cup caramel bits or soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 sleeve (about 35) round buttery crackers such as Ritz
- 2 cups milk chocolate chips or a good quality milk chocolate bar, chopped
- 1 tablespoon coconut oil or vegetable shortening
- Pinch of flaky sea salt (optional but highly recommended)
Method
- Line two large baking sheets with parchment paper and set aside. Arrange your crackers in a single layer on one of the prepared sheets. These will act as the base for each bite and give a lovely little crunch to the finished treat.
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until it turns a light golden brown and smells nutty and fragrant. This usually takes four to six minutes. Remove from heat immediately and set aside to cool slightly.
- In a medium saucepan over low heat, combine the caramel bits and heavy cream. Stir constantly until the caramel is fully melted and the mixture is smooth and glossy. Remove from heat.
- Fold the toasted coconut into the melted caramel and stir until everything is evenly coated. Work quickly as the mixture will begin to firm up as it cools.
- Using a small spoon or a cookie scoop, drop a generous mound of the caramel coconut mixture on top of each cracker. Press gently to help it hold its shape. Allow the mounds to cool and firm up at room temperature or in the refrigerator for about fifteen minutes.
- While the caramel bites are setting, melt the chocolate chips together with the coconut oil in a heatproof bowl set over a pot of gently simmering water, stirring until completely smooth. Alternatively, melt in thirty-second bursts in the microwave, stirring between each interval.
- Spoon or pour the melted chocolate generously over each caramel coconut mound, letting it drape down the sides naturally. A small spoon works perfectly for this step. Sprinkle with flaky sea salt if using.
- Transfer the bites to the refrigerator and allow the chocolate to set completely, which takes about twenty to thirty minutes. Once set, they are ready to serve — though good luck keeping them around for longer than five minutes after they hit the table.
Tips for the Best Results
Toasting the coconut is a step you should never skip. It deepens the flavor enormously and adds a complexity that raw coconut simply cannot match. Keep a close eye on it in the pan because it can go from perfectly golden to burnt very quickly.
If your caramel coconut mixture starts to stiffen before you finish portioning it out, place the saucepan back over the lowest possible heat for a minute and stir it back to a workable consistency.
For a slightly more grown-up version, swap the milk chocolate for dark chocolate. The bittersweet notes play beautifully against the sweet caramel and coconut, and the result feels a little more sophisticated while still being utterly irresistible.
Store any leftovers — if you are lucky enough to have any — in an airtight container in the refrigerator for up to five days. Bring them to room temperature for about ten minutes before serving for the best texture.
