Coconut Candy Recipes

Coconut adds a great flavor to candies, whether on its own or when paired with nuts, fruit, or chocolate. These coconut candy recipes have something for everyone, from truffle lovers to fudge fanatics.

  • 01 of 25
    Martha Washington Candies
    Elizabeth LaBau

    These traditional chocolate-dipped cream candies are a snap to make, and have a delicious soft filling made of coconut and toasted pecans.

  • 02 of 25
    Almond Delights Candy Bars
    (c) 2014 Elizabeth LaBau

    Chewy coconut is topped with whole toasted almonds and covered in chocolate, just like your favorite candy bar. If you don’t like almonds, they can be omitted and the candy will still be delicious.

  • 03 of 25
    Coconut Cream Patties
    (c) 2015 Elizabeth LaBau

    These soft, chewy chocolate-covered patties are bursting with sweet coconut flavor. They are similar in concept to peppermint patties, with the peppermint being replaced by coconut extract and shredded coconut.

  • 04 of 25
    Almond Joy Fudge
    (c) Elizabeth LaBau

    Almond Joy Fudge features shredded coconut and chunks of almonds in a rich chocolate fudge base. This microwave fudge comes together in only a few minutes but tastes like a gourmet version of the popular candy bar.

    Continue to 5 of 25 below.
  • 05 of 25
    Coconut Truffles
    (c) Elizabeth LaBau

    Coconut Truffles blend the mellow sweetness of white chocolate with the tropical flavor of shredded coconut for a delicate, rich truffle that’s perfect dipped in milk or white chocolate.

  • 06 of 25
    Coconut Brittle
    (c) 2011 Elizabeth LaBau, licensed to, Inc.

    Coconut Brittle is a rich, toasty brittle recipe with loads of flavor from shredded coconut. If you thought brittles had to include peanuts or other nuts, you must try this coconut variation. It’s wonderful dipped in chocolate, eaten plain, or crushed and used on top of coconut cream pie or other desserts.

  • 07 of 25
    Coconut Meringue Bark
    (c) 2010 Elizabeth LaBau, licensed to, Inc.

    Coconut Meringue Bark is light and crisp, with a bit of a chew from the shredded toasted coconut. I love the mix of airy crunchy meringue and sweet tropical coconut, and the bark format makes this recipe much faster than the traditional individually formed meringues.

  • 08 of 25

    Coconut Bonbons

    Coconut Bonbons
    Elizabeth LaBau

    Sweet and chewy coconut bonbons are even more delectable when covered with bittersweet chocolate. The bonbons are also delicious without the chocolate coating.

    Continue to 9 of 25 below.
  • 09 of 25
    Lime Coconut Truffles
    Foodcollection RF / Foodcollection / Getty Images

    In this recipe for lime-coconut truffles, a white chocolate truffle base is infused with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical candy. Lime and coconut is a fabulous and uncommon flavor combination that shines in these truffles.

  • 10 of 25

    Macadamia Coconut Bonbons

    macadamia coconut balls
    (c) 2008 Elizabeth LaBau, licensed to, Inc.

    Moist coconut filling is studded with macadamia nuts and dipped in dark chocolate to create these decadent coconut-macadamia nut bonbons. The marshmallows and corn syrup in the recipe help to keep the bonbon filling moist and chewy, while the nuts and coconut add robust tropical flavor.

  • 11 of 25
    haystacks candy
    (c) 2007 Elizabeth LaBau, licensed to

    Who knew two simple ingredients could be so good together? Toasted chocolate and coconut are a match made in heaven in this quick and easy drop candy. You can experiment by substituting raisins or slivered almonds for a portion of the coconut.

  • 12 of 25
    Coconut White Chocolate Fudge
    (c) 2011 Elizabeth LaBau, licensed to, Inc.

    Pina Colada Fudge is a smooth white chocolate-based fudge with the tropical taste of coconut and pineapple. If pina colada is one of your favorite flavor combinations, be sure to also check out this Pina Colada Clusters recipe!

    Continue to 13 of 25 below.
  • 13 of 25
    Coconut Mango Bark photo
    (c) 2011 Elizabeth LaBau, licensed to, Inc.

    Enjoy a taste of the tropics with this Coconut Mango Bark recipe! Crunchy dried coconut, ​toasted coconut, and sweet white chocolate combine in this sublime summery treat.

  • 14 of 25
    Macaroon Truffles
    (c) 2008 Elizabeth LaBau, licensed to, Inc.

    Coconut Macaroon Truffles are miniature macaroon cookies, baked until they are golden on the outside and moist and chewy inside. The coconut macaroons are then dipped in chocolate and topped with toasted coconut. Half cookie, half candies, these little treats are fully satisfying.

  • 15 of 25
    mango bites
    (c) 2008 Elizabeth LaBau, licensed to, Inc.

    Sweet-tart mango is combined with coconut and a hint of spice in this refreshingly light candy. I added the cayenne powder to mimic the chile-mango flavor combination that is common in Mexican candies. However, you can omit or adjust the seasoning to suit your taste.

  • 16 of 25
    coconut marshmallows
    (c) 2008 Elizabeth LaBau, licensed to, Inc.

    These sweet, fluffy coconut marshmallows are flavored with coconut extract and rolled in golden toasted coconut for a double dose of coconut flavor. I love the tropical twist coconut brings to traditional marshmallows, and the texture combination of soft marshmallows covered with crunchy coconut is delicious and unexpected. You can add a drizzle of chocolate to make these even more decadent.

    Continue to 17 of 25 below.
  • 17 of 25
    coconut cashews
    (c) 2007 Elizabeth LaBau, licensed to

    Crunchy cashews are coated with a sweet layer of toasted coconut. This distinctive tropical treat is nearly irresistible, and you can customize it by adding a pinch of cinnamon, or a small amount of lime zest to the coating mixture.

  • 18 of 25
    Toasted Coconut Bark
    (c) 2011 Elizabeth LaBau, licensed to, Inc.

    Crunchy, sweet toasted coconut and semi-sweet chocolate combine in this simple recipe for Toasted Coconut Bark. It’s amazing how two ingredients and 15 minutes can produce such a sophisticated, tasty treat!

  • 19 of 25
    Coconut Fudge
    (c) 2008 Elizabeth LaBau, licensed to, Inc.

    Coconut Fudge is a rich, old-fashioned sugar fudge bursting with real coconut flavor. Because it is a sugar fudge, it is very sweet, so a small pan of this rich treat goes a long way.

  • 20 of 25
    Vegan Coconut Truffles
    (c) 2011 Elizabeth LaBau, licensed to, Inc.

    Vegan Chocolate Coconut Truffles use coconut milk in place of cream, to create rich, creamy truffles that are decadent without any dairy.

    Continue to 21 of 25 below.
  • 21 of 25

    Toasted Coconut Fudge

    Toasted Coconut Fudge
    (c) 2009 Elizabeth LaBau, licensed to, Inc

    Toasted Coconut Fudge is a smooth, rich white chocolate fudge with a double dose of coconut flavor from coconut cream and crunchy toasted coconut.

  • 22 of 25
    Almond Coconut Drops
    (c) 2010 Elizabeth LaBau, licensed to, Inc.

    Almond Coconut Drops are deliciously rich and chewy clusters made from shredded coconut, crunchy almonds, and deep dark chocolate.

  • 23 of 25
    Butterscotch Haystacks
    (c) 2014 Elizabeth LaBau

    Butterscotch Haystacks are crunchy candies featuring the great taste of toasted coconut and smooth butterscotch chips. The secret to preventing these candies from being cloyingly sweet is to use unsweetened shredded coconut, and a good pinch of salt.

  • 24 of 25
    Coconut Burfi
    (c) 2009 Elizabeth LaBau, licensed to, Inc.

    This cream-based Indian candy has lots of coconut flavor and is subtly scented with ground cardamom. You can substitute cinnamon or ginger for the cardamom if you don’t have it available.

    Continue to 25 of 25 below.
  • 25 of 25
    Gooey Chocolate Truffles
    (c) 2010 Elizabeth LaBau, licensed to, Inc.
    Gooey Chocolate Coconut Truffles resemble bite-sized candy bars. The filling is a rich, gooey mixture of melted chocolate, shredded coconut, and salted nuts, all encased in a chocolate shell.