Coconut Joys! So easy to make and NO BAKE! What could be easier?! I hope you give these sweet treats a try! They are perfect for the coconut lovers in your life!
The holidays are upon us! Like I said in 
Whether it’s baking for the family, friends or my daughter’s teachers, I’m going to be in full baking mode over these next several weeks. Cookies, brownies and cupcakes and muffins are probably the easiest as far as packaging and transporting goes. And there are obviously a lot of baking essentials that one needs in order to produce the perfect baked treat.
Today, I am here to tell you about 
I have had the pleasure of getting to know Jeannie, the owner and creator of Heirloom Cookie Sheets. And she is right here in Wisconsin! We got to talking and emailing and she extended an invite to me to contribute to her upcoming Heirloom Cookie Collection cookbook, featuring 20 cookie recipes and food bloggers from across the country. All of the recipes are Jeannie’s. She just needed food bloggers to test the recipes and review and test the Heirloom Cookie Sheet.
I actually selected my recipe back in October, before we moved. I chose the Coconut Joys because I love coconut and these no-bake cookies are extremely easy to make. When baking dozens and dozens of cookies over the holidays, sometimes, you want something easy. Easy but still delicious. My friends and neighbors gobbled these up!
The best part about this recipe is all the variations you can apply – making them the perfect treat for any special occasion. Drizzle on white chocolate or caramel. Add colorful sprinkles or almond slices for a festive occasion. Also, instead of drizzling on the melted chocolate, you can make an indent in the center of each coconut joy and fill the centers with the melted chocolate. Have fun with them!
Coconut Joys
Ingredients
- ½ cup unsalted butter 1 stick
- 2 cups powdered sugar
- 3 cups sweetened or unsweetened shredded coconut up to you!
- 3 to 4 ounces chocolate dark, semi-sweet or bittersweet, chopped and melted
- Special tool suggested: a cookie scoop tablespoon sized
Instructions
- Melt butter in saucepan over medium-low heat. Watch the butter to ensure it does not burn. Reduce the heat to low and add the powdered sugar and coconut. Mix well and remove from heat after a minute or two.
- Allow the coconut mixture to cool slightly if needed. Using a small cookie scoop, scoop out tablespoon sized balls of the mixture and place on your Heirloom Cookie Sheet.
- Drizzle the melted chocolate over all of the coconut mini-mounds. Chill in the refrigerator until firm, or for at least 2 hours.
And to encourage all of YOU to try out one of these wonderful Heirloom Cookie Sheets. You can order your Heirloom Cookie Sheet HERE.
Disclosure: I was provided an Heirloom Cookie Sheet for review and recipe development. I was not compensated for this post. All opinions expressed here are 100% my own. I hugely support small business owners.
