Coconut Pistachio Chocolate Candies - No-Bake Treats
Rich coconut candies with a creamy pistachio center, coated in melted dark chocolate. These no-bake treats combine tropical coconut flavor with nutty pistachios and decadent chocolate coating. Perfect for holidays, special occasions, or whenever you crave an indulgent homemade candy. The chilled texture creates a satisfying contrast between the smooth chocolate shell and soft coconut-pistachio filling.
Ingredients
Instructions
- 1
Mix coconut, butter, heavy cream and powdered sugar well in a bowl
- 2
Separate 1/4 cup of mixture into another bowl and mix with pistachio powder
- 3
Form small balls from both mixtures
- 4
Line a pan with parchment paper and place the coconut balls on it
- 5
Chill in refrigerator for 30 minutes
- 6
Melt chocolate over boiling water and let cool
- 7
Dip coconut balls into melted chocolate using hands or two spoons
- 8
Place back on parchment paper
- 9
Refrigerate for 1 hour and serve cold
Tips
Ensure chocolate is cooled but still workable to prevent melting the coconut mixture when dipping
Use two spoons to dip candies for cleaner coating and better chocolate texture
Chill balls thoroughly before dipping to help chocolate set quickly and evenly
Good to Know
Store in refrigerator for up to 1 week in airtight container
Can be made 2 days ahead; keep refrigerated
Serve chilled directly from refrigerator
Common Mistakes
Avoid warm chocolate to prevent melting coconut mixture
Don't skip chilling time or balls will be too soft to coat properly
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
FAQ
Can I use fresh coconut instead of grated?
Yes, but drain well and chop finely. Fresh coconut may make mixture softer, requiring longer chilling time.
What if I don't have pistachio powder?
Grind shelled pistachios in food processor until fine, or substitute with almond flour for different flavor.
How long do these candies keep?
Store refrigerated for up to one week in airtight container. Chocolate may bloom at room temperature.