No Bake Coconut Candy Cups

Easter’s coming, and I’ve got the perfect no-bake treat to make your bunny hop with joy. These no bake coconut candy cups!

Course Dessert

Cuisine American

Keyword No Bake Coconut Candy Cups

Prep Time 15

Chill Time 2

Total Time 2 15

Servings servings

Calories 309kcal

Author Dana DeVolk

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.

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.