It’s National Dessert Day! A for all to indulge in their sweet tooth, and eat dessert first. 😉

Today, the boys and I made Chocolate Coconut Pecan Bombs. This is a real simple, tasty, no-bake dessert, and it can be made gluten free.

Ingredients:

  • 3 cups shredded sweetened coconut
  • 2 cups confectioners sugar
  • 1/2 cup butter, melted
  • About 5 oz. milk chocolate, melted
  • Chopped pecans, as desired (optional)

So, I actually made these two ways. Two different types of “bombs” I suppose.

More coconut, less chocolate (pictured above) directions:

  1. In a large bowl, combine: coconut, butter, and confectioners sugar
  2. Form 1-inch balls and place on wax paper
  3. Make an indent on each coconut bomb
  4. Fill indentation with chocolate and desired amount of pecans
  5. Chill one hour or until chocolate hardens

More chocolate, less coconut (pictured below) directions:

  1. In a large bowl, combine: coconut, confectioners sugar, butter, and pecans
  2. Pour in the melted milk chocolate, incorporate well
  3. Scoop out and form 1-inch bombs
  4. Chill one hour, or until chocolate hardens

This second way is a great substitute for the classic “no-bake cookies.”

The best part is, they don’t take too long and can be made ahead of time. 🙂