Strawberry Coconut Candies
Serves: about 16 2-inch candies
  • 2 cups unsweetened shredded coconut
  • ¼ cup coconut oil + 1 teaspoon coconut oil, divided
  • 3 tablespoons maple syrup
  • a pinch of sea salt
  • ½ cup freeze-dried strawberries, plus more for decorating
  • 8 oz dark chocolate chips
  • handful of dried raspberries - for decorating (optional)
  1. Combine the coconut, ¼ cup coconut oil, maple syrup, sea salt, and strawberries in a food processor. Pulse a couple of times until everything is well-combined. Line a small, rimmed dish with parchment paper (I used a 4" x 7" loaf pan). Press the coconut mixture into the lined dish, smoothing it out with the back of a spoon to create an even layer. Place in the freezer for 1 hour.
  2. Remove the dish from the freezer. Lift the coconut layer out, using the sides of the parchment paper. Place on a cutting board and cut into - candies about ¾" x 2" in size.
  3. Melt the chocolate on a double boiler with the remaining 1 teaspoon of coconut oil, mixing often, then remove from the heat.
  4. Prepare a rack with parchment paper underneath (to catch the dripping chocolate). Place the coconut candies into the bowl/pot with the melted chocolate, one at a time. Using two forks, carefully rotate each candy in the chocolate, until the whole thing is coated. Place on the rack and sprinkle with more freeze-dried strawberries and dried raspberries, if using. Continue with the rest of the candies. Place the rack with the candies in the refrigerator for about 20 minutes, or until the chocolate hardens. Keep the candies refrigerated for best results. Enjoy!
Recipe by Golubka Kitchen at