Homemade coconut patties feature a sweet, tender coconut filling coated in chocolate. They’re easy to make and taste like bite-sized Bounty or Mounds bars.
This post was originally published in February 2019 and has been updated with clearer information and new photos. The recipe itself is unchanged.
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Making candy at home doesn’t need to be complicated. With years of baking experience, I’ll guide you through preparing coconut patties from scratch. Think of them as peppermint patties without the peppermint—a sweet coconut center dipped in chocolate.
Chocolate and coconut pair beautifully. These patties have a creamy coconut filling dipped in rich, melted chocolate. The main practical tip is to keep the coconut mixture cold: you’ll need to chill it so it firms up for cutting and dipping. I often prepare the filling the night before and chill it overnight, though a minimum of two hours in the freezer will work.
💗 Why make these coconut patties
Perfect for many occasions — birthdays, Valentine’s Day, Easter, or as an after-dinner treat.
Simple process — mix the filling, chill, dip in chocolate, chill again, and enjoy.
No-bake dessert — ideal when you don’t want to use an oven or it’s too warm to bake.
Coconut-forward flavor — a Mounds or Bounty-style treat that’s an excellent alternative to peppermint patties.
🥥 Ingredients and substitutions
See the printable recipe card below for exact ingredient amounts and directions.
- Butter — unsalted at room temperature is preferred; salted butter can be used if that’s what you have.
- Confectioners’ (powdered) sugar — adds sweetness and structure to the filling.
- Coconut milk powder — boosts coconut flavor and helps achieve the right texture. If you don’t have it, you can omit it and increase confectioners’ sugar and coconut extract (see recipe notes).
- Flaked coconut — sweetened flaked coconut from the baking aisle works well.
- Coconut extract — enhances the coconut flavor.
- Evaporated milk — not sweetened condensed milk; a small amount helps bind the filling.
- Chocolate — dark, semi-sweet, or milk chocolate all work; choose your preference.
- Coconut oil — thins the melted chocolate slightly and gives a nice sheen after it sets.
🥣 How to make the chocolate-dipped patties
In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter on medium until softened. Scrape the bowl and add the confectioners’ sugar, coconut milk powder (if using), and flaked coconut. Mix on low until the mixture resembles coarse crumbs.
With the mixer on low, add the coconut extract and evaporated milk, then increase to medium-low and beat until smoothly combined. Stop to scrape the bowl as needed so everything is evenly mixed.
Lay a sheet of parchment or wax paper on your work surface and dust generously with confectioners’ sugar. Turn the coconut mixture out onto the sugared paper, press it down, dust the top with more powdered sugar, and cover with another piece of paper.
Roll the coconut mixture to your desired thickness—about 1/4 inch works well. Transfer the rolled sheet to a baking tray and freeze for at least 2 hours (overnight is convenient). The colder the mixture, the easier it is to cut and dip.
Remove the chilled sheet and cut rounds with a small cookie or biscuit cutter (about 1.5 inches). You can also use heart shapes or any simple cutter. Return the cut rounds to the lined tray and freeze for at least 30 minutes before dipping.
🍫 How to coat the coconut patties in chocolate
Melt the chocolate with the coconut oil using a double boiler. Stir until smooth and combined.
Working quickly, use a fork or candy-dipping tools to submerge each coconut round in the melted chocolate. Tap the fork on the bowl edge to remove excess chocolate and place the coated piece on a lined baking sheet. Repeat until all are coated.
If you like, drizzle any remaining chocolate over the tops using a small cut in a zip-top bag or a spoon. Return the patties to the freezer for about 20 minutes to let the chocolate set.
🧰 Tools recommended
Fork or candy-dipping tools — a fork works well for small batches; candy tools speed the process for larger batches.
Parchment or wax paper — for rolling and for setting the dipped candies.
Small cookie or biscuit cutter — a 1.5-inch cutter is ideal for bite-sized patties.
👩🏻🍳 Tips for success
Keep the coconut cold. Cold filling is much easier to cut and dip. Two hours in the freezer is the minimum; overnight is convenient.
Use extra powdered sugar when rolling to prevent sticking; dust your cutter if needed.
Prep for dipping by lining a tray with parchment so you can place coated patties down immediately.
Have toppings ready if you want sprinkles, chopped nuts, or cocoa powder—add them immediately after coating while the chocolate is still wet.
Remember to pin this recipe to Pinterest!
💬 Frequently asked questions
What should I use for dipping the coconut patties?
A fork works well; candy-dipping tools are helpful but not required.
What can I use to cut the patties?
A 1.5-inch round cookie or biscuit cutter is recommended. Small cookie cutters or the rim of a small glass will also work.
🫙 How to store
Store coconut patties in an airtight container in the refrigerator or freezer. Place parchment between layers if desired. They keep up to one week in the fridge and several months in the freezer. These are best enjoyed cold.
If you make these Homemade Coconut Patties, snap a photo and tag @twosugarbugs on Instagram — it’s always a joy to see your creations. Thank you for visiting and happy baking!
🥥 More coconut recipes
- Crispy Coconut Cookies
- Almond Cookie Bars
- Coconut Cream Pie
- Almond Joy Pie
If you try this recipe (or any recipe from this site), please come back and leave a review and star rating — I read every comment and love hearing from you!
Homemade Coconut Patties
Homemade coconut patties have a sweet coconut filling coated in chocolate. They’re easy to make and taste like mini Bounty bars.
For best results, use weight (metric) measurements when available.
20 minutes
3 hours
3 hours 20 minutes
Ingredients
- 3 tablespoons unsalted butter, room temperature (43g)
- 2 ¼ cups confectioners’ sugar, packed (270g)
- ¼ cup coconut milk powder** (24g)
- 1 cup flaked coconut (120g)
- 1 teaspoon coconut extract
- 3 tablespoons evaporated milk (45mL)
- 8 ounces chocolate, chopped (dark, semi-sweet, or milk)
- 1 ½ tablespoons coconut oil (23g)
Instructions
- In a stand mixer with the paddle attachment (or with a hand mixer), beat butter (3 tablespoons/43g) on medium until softened, about 1 minute. Scrape the bowl and add the confectioners’ sugar (2 ¼ cups/270g), coconut milk powder (¼ cup/24g), and flaked coconut (1 cup/120g). Mix on low to combine, about 1 minute.
- The mixture will look like coarse meal. With the mixer on low, add the coconut extract (1 teaspoon) and then the evaporated milk (3 tablespoons/45mL). Switch to medium-low and beat until well combined, about 1 minute, scraping the bowl as needed.
- Lay out parchment or wax paper and generously dust with confectioners’ sugar. Dump the coconut mixture onto the sugared paper, press it down, dust the top with powdered sugar, and roll to about 1/4 inch thickness.
- Place the rolled coconut sheet on a baking tray and freeze for a minimum of 2 hours (overnight is convenient).
- Remove the chilled sheet and cut into rounds with a small cookie or biscuit cutter. Return the rounds to the lined tray and freeze for at least 30 minutes.
- Melt the chocolate (8 ounces/227g) and coconut oil (1 ½ tablespoons/23g) together in a double boiler and stir until smooth.
- Working quickly, dip each round into the melted chocolate using a fork or dipping tools. Tap off excess chocolate and place on a lined tray. Repeat for all rounds.
- Return the coconut patties to the freezer for about 20 minutes to allow the chocolate to firm up.
Notes
*Yield varies with thickness and cutter size; 24 is an average.
**To omit coconut milk powder: increase confectioners’ sugar to 2 ½ cups (300g) and increase coconut extract to 1 1/4 teaspoons. The rest of the recipe is unchanged.
Store coated patties in an airtight container in the freezer for best results.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 135Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 21mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 1g
The nutrition information is an estimate and may vary based on brands and portion sizes.