I don't know why these seem appropriate for Easter to me, but they do.
Maybe it's just because I love chocolate and coconut, so it seems appropriate for every occasion?
The only person I know who enjoys this combo as much as me is Mr. Vittles. He doesn't usually get too excited about my treats, but coconut patties are one of his favorite things.
If you have ever taken a trip to Florida, you have probably seen these in airport gift shops and rest stops.
Mr. Vittles grandparents lived down there when he was growing up, so I'm assuming that's how he got introduced. As for me, my mom's parents had a second home down there and I eventually went to college in Sarasota.
My dad and I used to make the trip to and from school together, so I could have my car on campus.
We always had grand plans for stopping along I-95 & I-75 to see some attractions, such as the Weeki Wachee mermaids. But as the hours and miles ticked by (and it seemed more & more cramped inside my little 2-door Chevy Cavalier) my dad would inevitably get too impatient to make any side trips.
So after almost 4 years the only things we saw were some rest stops boasting 13-foot gators, this weird place called Alligator Town (where oddly enough we saw not one alligator, nor one other human being?) and South of the Border.
Which, judging by the myriad billboards along the highway, should have been way cooler. Instead it was mostly disgusting and run-down and just overall tired.
Anyway... back to the coconut patties. These bad boys are cavity-inducing, chocolate-covered sugar bombs.
But they are freakin' delicious.
Hope you all have a happy holiday!
- 1 1/4 C. powdered sugar
- 1/2 stick (4 T.) butter, cubed
- 1 egg white
- 1 1/4 cups sweetened shredded coconut
- 1 t. vanilla extract
- 1/2 t. coconut extract (optional)
- 1 C. semi-sweet chocolate
- 1 t. vegetable shortening
Fill a medium saucepan with an inch of water, and set it over medium heat to simmer.
In the bowl of a double boiler (or a heatproof bowl that fits snugly on top of your saucepan), combine the powdered sugar, butter, and egg white, and whisk together. Place the bowl over the saucepan of simmering water, and continue to heat and stir until the mixture is well-combined and very runny, about 5-10 minutes.
Remove the bowl from the heat and stir in the coconut, vanilla, and coconut extract (if using). Cover with plastic wrap, and refrigerate until it is firm enough to scoop, about 2 hours.
Once the candy has firmed up, line a baking sheet with waxed paper or nonstick aluminum foil. Using a teaspoon or small cookie scoop, scoop small balls of the coconut mixture and flatten them into discs between your palms. Place the discs on the baking sheet, and place sheet in freezer while you prepare the melted chocolate.
Place the chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring after every minute.
Remove baking sheet with discs from freezer. Using a fork or dipping tools, dip the discs in the chocolate and drag the bottom against the lip of the bowl to remove excess chocolate. Place the dipped patty on the prepared baking sheet and repeat with remaining coconut candy and chocolate.
Place the dipped patties in the refrigerator to set the chocolate, about 20 minutes. Store coconut patties in a airtight container in the refrigerator for 1-2 weeks.
Recipe slightly adapted from About.com