- 1.25 cups powdered sugar
- 1/2 stick (4 tbsp) butter, cubed
- 1 egg white
- 1.25 cups sweetened shredded coconut
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup semi-sweet chocolate
- 1 tsp vegetable shortening
1. Fill a medium saucepan with an inch of water and set it over medium heat to simmer.
2. In the bowl of a double boiler (or a 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.
3. Remove the bowl from the heat and stir in the coconut, vanilla, and coconut extract. Wrap the bowl with plastic wrap and refrigerate until it is firm enough to scoop, about 2 hours.
4. Once the candy has firmed up, line a baking sheet with aluminum foil. Place the chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring after every minute.
5. Using a teaspoon, scoop small balls of the coconut mixture and flatten them into discs between your palms.
6. Using two forks 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.
7. Place the dipped patties in the refrigerator to set the chocolate, about 20 minutes. Store coconut patties in a Tupperware container in the refrigerator for 1-2 weeks.