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Coconut Domes with Chocolate Spread

Coconut domes with chocolate spread are baked into golden, pillowy shells with a sealed, melty chocolate center. Baked at 325°F/165°C and finished with a chocolate drizzle and toasted coconut flakes.
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Prep Time 20 minutes
Cook Time 20 minutes
cooling 10 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Coconut Domes
  • 2 cup desiccated coconut (unsweetened)
  • 1 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 egg whites
  • 0.25 tsp salt
Filling & Finish
  • 0.5 cup chocolate spread (Nutella or similar) cold
  • 2 tbsp melted dark chocolate for drizzling
  • 2 tbsp toasted coconut flakes for topping

Equipment

  • 1 sheet pan
  • 1 silicone dome mold
  • 1 muffin tin
  • 1 hand mixer

Method
 

Prepare and preheat
  1. Preheat your oven to 325°F (165°C). Line a sheet pan with parchment paper and lightly grease a silicone dome mold or a muffin tin.
Make the coconut base
  1. In a large mixing bowl, combine desiccated coconut, sweetened condensed milk, vanilla extract, and salt. Stir until evenly mixed so the mixture holds its shape when pressed.
Whip egg whites and fold
  1. In a separate clean bowl, beat egg whites with a hand mixer until soft peaks form. Gently fold the egg whites into the coconut mixture to lighten the texture.
Fill the domes
  1. Scoop about 1½ tablespoons of the coconut mixture into each dome mold. Press it firmly against the sides and bottom to create a hollow cavity in the center.
Add the chocolate center and seal
  1. Spoon 1 teaspoon of cold chocolate spread into each cavity. Cover with another small scoop of coconut mixture and press the edges together to seal completely.
Bake
  1. Bake the domes for 18–22 minutes until golden on the outside and firm to the touch. Leave them in the molds during the next cooling step.
Cool, then finish
  1. Let the domes cool in the mold for 10 minutes. Transfer to a wire rack to cool completely.
Drizzle and top
  1. Once cooled, drizzle with melted dark chocolate and scatter toasted coconut flakes over the top. Serve at room temperature or slightly warmed for a gooier center.

Notes

Pro tip: for the cleanest chocolate center, keep the chocolate spread cold until you spoon it into the cavities, and press the coconut layers firmly to fully seal. Store domes in an airtight container in the refrigerator up to 3 days; warm briefly for a softer center. Freezing is not recommended because the texture can become crumbly after thawing. For a dairy-free swap, use a dairy-free sweetened condensed milk alternative and choose a dairy-free chocolate spread.