Recipe

Coconut bites dipped in Hershey's milk chocolate

Name: Coconut bites dipped in Hershey's milk chocolate
Prep time: 30 min
Cook time: 5 min
Total time: 110 min
Ingredients: 200 g (approx. 7 oz) fine unsweetened dehydrated grated coconut; 220 g (approx. 7 ¾ oz) sweetened condensed milk; 1 teaspoon (5 ml) vanilla; 1 small pinch of salt; 250 g (approx. 8 ¾ oz) Hershey's milk chocolate bar, chopped

No-bake coconut and condensed milk bites, dipped in Hershey's milk chocolate. Easy, fresh, and perfect for a snack.

CiberCubaNovember 6, 2026

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Preparation30 min
Cooking5 min
Total time1 h 50 min
Servings20 bites
DifficultyEasy

These bites combine a filling of grated coconut and condensed milk with a coating of Hershey's milk chocolate. They are prepared without an oven: first, the coconut mixture is formed and chilled, then the pieces are dipped in melted chocolate.

The coating cools without professional tempering, so the bites must be kept refrigerated. The recipe yields 20 small pieces, ready to serve for a snack or a celebration.

Ingredients

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Filling

200 g (approx. 7 oz) fine unsweetened dehydrated grated coconut
220 g (approx. 7 ¾ oz) sweetened condensed milk
1 teaspoon (5 ml) vanilla
1 small pinch of salt

Coating

250 g (approx. 8 ¾ oz) Hershey's milk chocolate bar, chopped

Method

Filling

In a bowl, mix the grated coconut, condensed milk, vanilla, and salt until all the coconut is moistened and the mixture holds together when squeezed by hand. Cover the bowl and refrigerate for 30 minutes (fridge at about 4 °C / 39 °F).
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Divide the mixture into 20 portions of about 21 g. Compress each portion well with your hands and shape it into a slightly flattened ball. Place them on a tray lined with parchment paper.
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Refrigerate the pieces for 15 minutes to firm up.

Coating and assembly

Melt the chopped chocolate in a very dry bowl in the microwave at medium power (50%), in intervals of 20 seconds, stirring between each. When a few small pieces remain, remove it and finish melting with residual heat, stirring. If you prefer, do it over a gentle double boiler, with water barely steaming and ensuring no water or steam enters the chocolate. Let it lose its strong heat, until about 30-32 °C (86-90 °F), but keep it fluid.
Take the bites out of the fridge. Dip them one by one in the chocolate using two forks, let the excess drip off by tapping gently on the edge of the bowl, and return them to the parchment paper. Take care that they maintain their shape and make good use of the chocolate in the bowl.
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Refrigerate for 30 minutes or until the coating is firm. Carefully separate the bites from the paper and serve them cold.
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