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Easter’s coming, and I’ve got the perfect no-bake treat to make your bunny hop with joy—Coconut Candy!
These little Coconut Candy are like a chocolate-coconut hug—creamy, sweet, and topped with Easter sprinkles that scream “cute!”
I tested these on Jeremy (cuz you know, he’s my guinea pig) and he just about went nuts. He said he loved the combo of coconut, chocolate and frosting. YUSS!
Picture this: melted chocolate and white chocolate cups stuffed with a yummy coconut mixture, all dressed up with festive sprinkles.
You decide for yourself if these are worth making. They’re so easy, you don’t even need an oven—just a microwave and a large bowl.
Perfect for filling Easter baskets, plopping on your dessert table, or sneaking as a guilty pleasure while hiding eggs.
I’m so excited to share this homemade candy recipe with you—it’s a sweet treat that’s way better than anything from the store.
Grab your shredded coconut, and let’s make some Coconut Candy that’ll have everyone saying, “More, please!”
Some of our other favorite EASTER RECIPES we have on our site include: Easter Sugar Cookies (Sandwich Cookies Recipe), Easy Easter Bunny Cookies Recipe, and Easter Cookie Bars (Coconut Frosted Sugar Cookie Bars).
WHY THIS RECIPE WORKS:
- No Oven, No Sweat – You just melt stuff and chill it—no baking means no chance of me burning the house down (yay!).
- Coconut Dream – The coconut mixture with condensed milk is creamy and sweet—it’s like a coconut cloud in your mouth!
- Super Cute – Those Easter sprinkles on top make them look adorable—perfect for impressing your Easter crew!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Shredded coconut
- Powdered sugar
- Sweetened condensed milk
- Vanilla extract
- Chocolate almond bark
- White almond bark
- Easter sprinkles
HOW TO MAKE COCONUT CANDY:
- Combine the shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract in a large mixing bowl until well mixed.
- Line cupcake tins with paper or foil cupcake liners.
- In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals until melted and smooth.
- Place about ½ tablespoon chocolate into each cup and spread it up the sides.
- Set aside to harden or place in the fridge for 5 minutes to set.
- Divide the coconut filling among the chocolate-lined cups.
- In another microwave-safe bowl, melt the white almond bark in 30-second intervals until melted and smooth.
- Spoon the white chocolate over the top of each one.
- Immediately top with sprinkles.
- Let set for 5 minutes in the fridge.
- Remove the paper/foil liners and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THESE BE MADE FOR A DIFFERENT HOLIDAY?
Oh, totally! Swap the Easter sprinkles for red and green ones for Christmas, hearts for Valentine’s Day, or even spooky ones for Halloween.
Want a little green for St. Patrick’s? You go right ahead.
I love a recipe that’s versatile, and these are coconut candies for any party!
CAN THESE BE MADE AHEAD?
Yup! Make them a day or two early and chill them in the fridge in an airtight container.
It’s no problem at all. They’ll be ready to wow your guests—or hide from them (your call!).
ANY ADDITIONS?
Want to jazz up these coconut candy cups? Here are 10 fun ideas to mix in or sprinkle on top:
- Coconut Flakes – Add extra on top for more coconut crunch—coconut recipes FTW!
- Melted Chocolate – Drizzle more over the white chocolate—because chocolate is life!
- Grated Coconut – Mix some fresh grated coconut into the filling for a tropical twist.
- Vanilla Essence – Splash a tiny bit more in for extra yum—smells like heaven!
- Sprinkles Galore – Pile on more Easter sprinkles—go wild with colors!
- Coconut Milk – Stir a spoonful into the filling for a creamier vibe.
- Chopped Nuts – Toss in some almonds or pecans—crunchy surprise!
- Natural Colour – Add a drop of food coloring to the filling—pink or green, anyone?
- Dessicated Coconut – Mix this in for a drier, chewy bite—coconut mediums style!
- Candy Bits – Top with mini M&M’s or chocolate chips—extra sweet treats!
ANY SUBSTITUTIONS?
Mix it up with these swaps if you need to:
- Coconut Flakes – Use these instead of shredded coconut—same coconutty goodness!
- Vanilla Essence – Swap this for vanilla extract if that’s what you’ve got.
- All Chocolate – Use just chocolate almond bark instead of mixing with white—chocoholics rejoice!
- Wax Paper – Line your tins with this instead of parchment paper or foil liners—works fine!
- Candy Melts – Use these instead of almond bark—melt just as smooth!
HOW TO STORE:
Refrigerator:
Pop these in an airtight container and chill in the fridge for up to 3 days.
They’ll stay fresh and yummy—perfect for sneaking a coconut treat later!
Freezer:
Wrap them in wax paper or foil, then toss in a freezer bag.
They’ll keep for a month—thaw in the fridge when you’re ready for more homemade candy!
DANA’S TIPS AND TRICKS:
- Mix It Good – Stir that coconut mixture in a large bowl till it’s all sticky—no clumps allowed!
- Spoon Smart – Use a small cookie scoop to plop chocolate in the cups—neat and easy!
- Chill Fast – Pop the chocolate cups in the fridge to set quick—don’t let them melt on you!
- Spread Even – Use a butter knife to smooth the white chocolate on top—pretty counts!
- Sprinkle Quick – Add those Easter sprinkles right away before the chocolate hardens—timing is everything!
- Peel Easy – Let them chill before peeling off the liners—no ripping disasters (I’ve been there!).
There you go! Coconut Candy that are sweet, creamy, and crazy cute!
They’re the coconut treats you’ll want to make every Easter—or any day you need a smile.
Grab a cup, and enjoy.
If you like this recipe, you might also like:
No Bake Coconut Candy Cups
Ingredients
- 2 1/2 cups shredded coconut
- 1/2 cup powdered sugar
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ pound chocolate almond bark
- ½ pound white almond bark
- Easter sprinkles
Instructions
- Combine the shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract in a large mixing bowl until well mixed.2 1/2 cups shredded coconut, 1/2 cup powdered sugar, 1 cup sweetened condensed milk, 1 teaspoon vanilla extract
- Line cupcake tins with paper or foil cupcake liners.
- In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals until melted and smooth.½ pound chocolate almond bark
- Place about ½ tablespoon chocolate into each cup and spread it up the sides.
- Set aside to harden or place in the fridge for 5 minutes to set.
- Divide the coconut filling among the chocolate-lined cups.
- In another microwave-safe bowl, melt the white almond bark in 30-second intervals until melted and smooth.½ pound white almond bark
- Spoon the white chocolate over the top of each one.
- Immediately top with sprinkles.Easter sprinkles
- Let set for 5 minutes in the fridge.
- Remove the paper/foil liners and serve.
Notes
- Stir that coconut mixture in a large bowl till it’s all sticky- no clumps allowed!
- Use a small cookie scoop to plop chocolate in the cups- neat and easy!
- Pop the chocolate cups in the fridge to set quick- don’t let them melt on you!
- Use a butter knife to smooth the white chocolate on top.
- Add those Easter sprinkles right away before the chocolate hardens- timing is everything!
- Let them chill before peeling off the liners.
Nutrition
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