Copycat Fannie May Trinidads


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36 candies

Ingredients Nutrition


  1. Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside.
  2. In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool -- at least 2 hours or overnight.
  3. Once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonfuls into balls between your hands. Return balls to freezer.
  4. Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocolate. Allow to cool about 10 minutes.
  5. Remove chocolate balls from freezer. Dip balls into white chocolate, and set back on wax paper. (this part can be a bit awkward -- I used 2 forks, if anyone else has a better method, please share!) Return to freezer until hardened. Serve at room temperature.

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