Coconut Chocolate Covered Strawberries – A Sweet & Crunchy Delight!
Chocolate-covered strawberries are already a favorite, but adding coconut takes them to another level. There’s something about the combination of rich chocolate, juicy strawberries, and sweet shredded coconut that just works.
The chocolate hardens into a smooth, crisp shell, while the coconut adds a bit of texture and a subtle tropical flavor.
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They’re easy to make with just a few ingredients, and the hardest part is waiting for them to chill before digging in.
How to Make Coconut Chocolate Covered Strawberries
Here are the ingredients you need to make these coconut chocolate dipped strawberries, plus step by step instructions for how to make them.
Ingredients
- 1 pint strawberries, washed and patted dry
- 12 oz package chocolate chips
- 1 tsp coconut oil
- ¼ cup shredded coconut
Step by Step Instructions
1. First things first, line a baking sheet it with parchment paper. Trust me, this will save you a ton of hassle later on. No one wants the chocolate dipped strawberries stuck to the tray, right?
2. Now, take a medium-sized microwave-safe bowl and toss in a cup of chocolate chips along with a tablespoon of coconut oil. The coconut oil is our secret weapon; it makes the chocolate all smooth and glossy. Put the bowl in the microwave and heat it in 30-second bursts. After each round, give it a good stir. Keep doing this until the chocolate is completely melted and silky. It usually takes about 2-3 rounds, but keep an eye on it so it doesn’t burn.
3. Here comes the fun part! Make sure your strawberries are washed and completely dry. Any water can mess up the chocolate, and we don’t want that. Hold each strawberry by the stem or use a skewer if that’s easier for you. Dip each strawberry into the melted chocolate, making sure it’s well-coated. Give it a little swirl to get an even layer and let any excess chocolate drip back into the bowl.
4. Place the chocolate-dipped strawberries on the parchment-lined tray. While the chocolate is still wet, sprinkle shredded coconut over the top. Be sure to do this quickly so the coconut sticks well. Feel free to go as heavy or light as you want with the coconut; it’s your treat after all!
5. Put the tray into the refrigerator. Let the strawberries chill for about an hour. This gives the chocolate plenty of time to set and harden. Once they’re set, you can dig in right away or store them in an airtight container in the fridge. They’ll stay good for up to two days, but I doubt they’ll last that long!
Extra Tips
- If you’re feeling fancy, melt some white chocolate and drizzle it over the set strawberries for a lovely contrast.
- You can also play around with other toppings like crushed nuts, sprinkles, or a dusting of cocoa powder. Get creative!
There you have it—a delicious, easy treat that’s sure to impress. These coconut chocolate covered strawberries make a great little treat for any occasion, whether you’re sharing or just craving something sweet.
Keep them chilled until serving to maintain that perfect crunch. Simple, delicious, and easy to throw together—definitely worth making again.
Coconut Chocolate Covered Strawberries
Ingredients
- 1 pint strawberries washed and patted dry
- 12 oz package chocolate chips
- 1 tsp coconut oil
- ¼ cup shredded coconut
Instructions
- First things first, line a baking sheet it with parchment paper. Trust me, this will save you a ton of hassle later on. No one wants the chocolate dipped strawberries stuck to the tray, right?
- Now, take a medium-sized microwave-safe bowl and toss in a cup of chocolate chips along with a tablespoon of coconut oil. The coconut oil is our secret weapon; it makes the chocolate all smooth and glossy. Put the bowl in the microwave and heat it in 30-second bursts. After each round, give it a good stir. Keep doing this until the chocolate is completely melted and silky. It usually takes about 2-3 rounds, but keep an eye on it so it doesn’t burn.
- Here comes the fun part! Make sure your strawberries are washed and completely dry. Any water can mess up the chocolate, and we don’t want that. Hold each strawberry by the stem or use a skewer if that’s easier for you. Dip each strawberry into the melted chocolate, making sure it’s well-coated. Give it a little swirl to get an even layer and let any excess chocolate drip back into the bowl.
- Place the chocolate-dipped strawberries on the parchment-lined tray. While the chocolate is still wet, sprinkle shredded coconut over the top. Be sure to do this quickly so the coconut sticks well. Feel free to go as heavy or light as you want with the coconut; it’s your treat after all!
- Put the tray into the refrigerator. Let the strawberries chill for about an hour. This gives the chocolate plenty of time to set and harden. Once they’re set, you can dig in right away or store them in an airtight container in the fridge. They’ll stay good for up to two days, but I doubt they’ll last that long!
