Chilled Chocolate Coconut Biscuits

    (42)
    2 hours 25 minutes

    These decadent biscuits are entirely no-bake and very easy to prepare. They look festive and are ideal as a Christmas treat.


    44 people made this

    Ingredients
    Serves: 24 

    • 125g butter
    • 2 cups (310g) icing sugar
    • 3 cups (180g) shredded coconut
    • 60g cooking chocolate, melted
    • 12 maraschino cherries, drained

    Directions
    Preparation:20min  ›  Cook:5min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Melt butter in saucepan. Remove from heat. Add sugar and coconut. Mix well. Shape into balls.
    2. Make indent in centre of each and place on baking tray. Place half a maraschino cherry in indent. Fill with melted chocolate. Chill until firm. Store in refrigerator.

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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (35)

    2

    My batter kept falling apart when I tried to do it per the recipe so I put the mixture into a mini-muffin pan - really pushed it all in then used the handle of a wooden spoon to make a hole in the middle for the chocolate. I then put the whole pan into the fridge for an hour or so to cool. Turned over the pan and they fell right out! They turned out really good - got lots of compliments, the biggest one being that they were all gone in one night! They taste fantastic and is now my go-to desert. Yummy!  -  21 Apr 2011

    1

    my husband doesn't eat cherries so I put strawberry jam inside mine! I also used the mini-muffin tray and it works wonderfully! Fantastic recipe and everyone loved them. Tastes like coconut ice but better.  -  12 Jul 2012

    by
    16

    I made these for a work cookie exchange and they were a hit. I used the recommended amount of butter and they were just fine. I think the amount is necessary to solidify in the refridgerator and hold the cookies together. I did not use the optional cherrys. I also did them with both unsweetened and semi-sweet chocolate and both tasted good. If you love mounds bars you'll love these because they taste just like them. I was asked for the recipe by several people. We all wondered if maybe adding an almond would result in an Almond Joy. I am pretty sure it would. I recommend doing the recipe as stated and you will have complete satisfaction.  -  29 Dec 2008  (Review from Allrecipes USA and Canada)

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