Coconut Joy Candies

24 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Coconut Joys are a quick and easy no bake candy recipe made with shredded coconut flakes, powdered sugar, chocolate chips, butter and pecans.

Fill your holiday gift baskets with easy to make Candy Recipes like Buckeye Balls, Peppermint Bark, and these easy coconut treats you can enjoy all year round!

Coconut Joy Candies finished three piled on top of each other

If you love coconut, you are probably no stranger to old-school Almond Joys and Mounds candy bars. These classic yummy bite-sized treats are usually more of an adult favorite Halloween, a sort of spoils of war while the kids gobble up the flashier (more sugary) treats in their haul. This candy recipe gives you all the flavors of your favorite candy without having to wait until a night of trick or treating!

You won’t believe how easy these no-bake Coconut Joys are to make with only a handful of ingredients, most of which you probably already have in your pantry. All you need are some chocolate chips, shredded coconut, and pecans – all pantry staples that you might just have left over from holiday baking.

Coconut Joy Candies ingredients in bowls

The coconut balls are made by combining shredded coconut, powdered sugar, and melted butter. You can either fill a small indent with chocolate or drizzle it all over the top. Finish off these coconut chocolate morsels with a sprinkle of pecans. The key ingredient is sweetened coconut flakes because they are sticky enough to hold together and give extra sweetness.

Coconut Joys make the perfect addition to your cookie exchange or holiday gift baskets. Gift them alongside other classic bite-sized treats like Chocolate Fudge and Oreo Truffles. These easy candies can be frozen for up to 6 months, making them a perfect sweet snack whenever you get a chocolate coconut craving or to jump start your holiday baking!

Coconut Joy Candies shredded coconut in large glass bowl

Tips for Making Chocolate Candy

  • Instead of using a microwave you can use a double boiler method to melt the chocolate. This can be a little time and attention consuming. Make sure to stir and don’t let any water splash in or your chocolate will seize up and become hard.
  • Once the chocolate is melted, you can either use a spoon to fill the coconut balls or you can pour the chocolate into a heavy-duty plastic bag, snip the corner and pipe it into the indentations for a drizzle look.

Easy Christmas Candies

How to Make

  • Melt the Chocolate: Melt the chocolate chips in a microwave safe bowl in 30 second bursts, stirring every 30 seconds. Be careful not to overcook. A best practice is to heat in a glass bowl and remove with a few chips not quite melted, stirring to let the hot chocolate and glass finish melting the remaining chocolate chips.
  • Mix and Shape: In a large bowl mix together the coconut, butter and powdered sugar until combined and coconut is completely covered. Form the mixture into 1-inch balls. Mixture will be sticky so you can spray your hands lightly with baking spray or butter, but not too much.
  • Fill With Chocolate: Using the handle end of a wooden spoon make an indentation in the coconut ball. Fill with melted chocolate and sprinkle chopped pecans while chocolate is still soft. Refrigerate the candies until the coconut joy and chocolate have hardened.

Coconut Joy Candies adding chocolate to coconut bites


  • Chocolate: This recipe is versatile enough that you can use whatever chocolate you prefer best. Switch it up by using dark chocolate chips, milk chocolate chips or even white chocolate chips.
  • Flavors: Fold in different flavors to the melted chocolate or add another layer of sauce. Stir in crushed candy canes or peppermint extract for a peppermint patty kind of flavor, or melt ¼ cup peanut butter chips or butterscotch chips with the chocolate chips.
  • Toppings: Drizzle with melted peanut butter or Salted Caramel Sauce over finished Coconut Joys. Sprinkles will give them a pop of color to match the holiday or you can skip the nuts and top with crushed candy canes!

Coconut Joy Candies finished two stacked on top of each other

More chewy, sweet holiday desserts

How to Store

  • Serve: As long as your room is not too warm, you can leave Coconut Joy Candies out at room temperature for up to 3 days. If the room temperature is warm, they will start to soften and fall apart.
  • Store: Store Coconut Joys in an airtight container in the refrigerator for up to 2 weeks. Line with a paper towel to absorb moisture.
  • Freeze: Coconut Joys can be frozen for up to 6 months. Store them with wax paper in between the layers so they don’t stick together, and put them in an airtight container or freezer-safe storage bag.

Coconut Joy Candies finished and spread out

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Coconut Joys

Coconut Joys are a quick and easy no bake candy recipe made with shredded coconut flakes, powdered sugar, chocolate chips, butter and pecans.
Yield 24 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/3 cup semi-sweet chocolate chips
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter , melted
  • 1/4 cup pecans , chopped


  • In a medium sized microwave safe bowl melt the chocolate chips in 30 second increments, stirring each time, until fully melted.
  • In a large bowl mix together the coconut, butter and powdered sugar.
  • Form the mixture into 1-inch balls.
  • Using the handle end of a wooden spoon make an indentation in the coconut ball.
  • Fill with melted chocolate and chopped pecans.
  • Refrigerate until the coconut joy and chocolate have hardened.


Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 37mg | Fiber: 1g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Keyword: Coconut Joys

Coconut Joy Candies finished and spread out and prep collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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