A few years back, my friend Lena and I took a weekend trip to a cozy lakeside cabin that doubled as our unofficial “Halloween prep retreat.” While the guys grilled outside and the kids ran around with glow sticks, we took over the tiny kitchen, determined to create something hauntingly sweet but simple.
Between the laughter, the fog rolling across the water, and the faint sound of spooky music from a Bluetooth speaker, we came up with what would later become my Halloween Coconut Kiss of Death Bites.
We had only a few pantry staples—sweetened coconut, white chocolate chips, and a jar of raspberry jam someone brought for breakfast. When we mixed it all together, the kitchen filled with a rich, buttery scent that cut through the chill of the autumn air. Once we drizzled the jam on top, it oozed just enough to look “creepy cute.” The kids gasped in delight, and we knew we had something special.
Now, I make these bites every October. They’re bite-sized, a little dramatic with that red “blood” drizzle, and absolutely irresistible. The combination of coconut and white chocolate feels indulgent but not heavy, and they look amazing on a party table. Best part? You don’t need to be a professional baker to pull them off—just a spoon, a bowl, and a good sense of fun.
Short Description
These Halloween Coconut Kiss of Death Bites are chewy coconut balls coated in smooth white chocolate and topped with a spooky raspberry jam drizzle. They’re simple, striking, and perfect for any Halloween party or treat table.
Key Ingredients
- 2 cups shredded sweetened coconut
- 1 cup powdered sugar
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (or white candy melts)
- ½ cup raspberry jam (for “blood” drizzle)
Tools Needed
- Mixing bowl
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or toothpick
- Small spoon or piping bag
Cooking Instructions
Step 1: Mix the Base
In a large mixing bowl, combine shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract. Stir until you have a sticky, moldable dough. If it’s too dry, add 1–2 teaspoons more condensed milk.
Step 2: Shape the Bites
Scoop small portions and roll them into 1-inch balls using your hands. Place them evenly spaced on a parchment-lined baking sheet.
Step 3: Chill to Firm Up
Freeze the coconut balls for about 15–20 minutes. This helps them hold their shape during dipping and keeps the texture chewy inside once coated.
Step 4: Melt the Chocolate
In a microwave-safe bowl, heat the white chocolate chips in 30-second intervals, stirring after each until completely smooth and creamy. Be careful not to overheat—white chocolate burns quickly.
Step 5: Dip and Coat
Using a fork or toothpick, dip each chilled coconut ball into the melted white chocolate. Let the excess drip off, then return them to the tray. Work quickly before the chocolate thickens.
Step 6: Add the “Kiss of Death” Drizzle
Warm the raspberry jam in the microwave for 10–15 seconds, just enough to make it pourable. Drizzle it over the coated bites with a spoon or piping bag for that dramatic “bloody” finish.
Step 7: Set and Serve
Refrigerate until the chocolate is firm—about 30 minutes. Serve chilled for a striking, smooth contrast between the creamy coating and chewy center.
Why You’ll Love This Recipe
Hauntingly Delicious: The coconut and white chocolate combo is rich, sweet, and perfectly balanced by the tart raspberry drizzle.
Quick and Easy: Takes less than an hour from start to finish, with minimal mess.
Kid-Friendly Fun: Little hands love helping shape the “ghostly” bites and drizzle the jam.
Make-Ahead Friendly: They can be made a day in advance and stored until your party.
Perfect Party Treat: Eye-catching and bite-sized, they’ll be the first to disappear from your dessert table.
Mistakes to Avoid & Solutions
Overheating the White Chocolate: If it turns grainy, it’s burnt. Always heat in short intervals and stir often.
Dough Too Dry or Crumbly: Add more condensed milk, one teaspoon at a time, until it sticks together easily.
Chocolate Too Thick for Dipping: Stir in a small spoonful of coconut oil to thin it out.
Jam Too Runny: If the drizzle spreads too much, chill the jam for a few minutes to thicken before using.
Sticky Hands While Rolling: Lightly grease your palms or chill the dough briefly before shaping.
Serving and Pairing Suggestions
Arrange them on a dark serving tray for contrast—those red drizzles will pop beautifully.
Pair with hot cocoa, chai tea, or pumpkin spice lattes for a cozy treat.
Serve on a Halloween dessert board with brownies, candy corn, and chocolate bark.
Perfect for potlucks, classroom parties, or post-trick-or-treat snacks.
Storage and Reheating Tips
To Store: Keep in an airtight container in the refrigerator for up to 5 days.
To Freeze: Freeze in a single layer, then transfer to a freezer bag. They’ll last up to 1 month.
To Thaw: Let sit in the refrigerator for a few hours before serving.
To Refresh: If they look dull after chilling, lightly brush with melted white chocolate for a glossy finish.
FAQs
1. Can I use unsweetened coconut instead of sweetened?
Yes, but add 1–2 extra tablespoons of condensed milk or a drizzle of honey to balance the sweetness.
2. What if I don’t have raspberry jam?
Strawberry or cherry jam works beautifully, too. You can even use pomegranate syrup for a darker “blood” effect.
3. Can I make these without a microwave?
Absolutely. Melt the chocolate in a heatproof bowl over simmering water (double boiler method), stirring until smooth.
4. Do they need to stay refrigerated?
Yes, because of the condensed milk and chocolate coating, keep them chilled until serving.
5. Can I use food coloring for a scarier look?
If you want to go bold, mix a drop of red food coloring into the jam for a deeper, blood-red shade.
Tips & Tricks
For a smoother finish, roll the coconut balls tightly before freezing.
Use a fork to dip and lift each bite to avoid fingerprints.
To keep your jam drizzle neat, pour it into a small sandwich bag and snip a corner for precision.
Add a tiny pinch of salt to the coconut mixture to enhance sweetness.
Make mini versions for party platters—half-size balls work perfectly for kids.
Recipe Variations
Dark Kiss Bites: Swap white chocolate for dark chocolate and use cherry jam for an intense, gothic look.
Almond Surprise: Hide a toasted almond in the center of each coconut ball for a crunchy twist.
Tropical Treat: Replace vanilla with coconut extract and drizzle with mango puree for a sunny, island-inspired version.
Minty Phantom: Add ½ teaspoon peppermint extract to the coconut mixture and use green-tinted white chocolate for a ghostly green hue.
Bloody Snowballs: Sprinkle red sanding sugar on top before the chocolate sets for a sparkling, eerie effect.
Final Thoughts
As the sun dipped behind the lake that evening, we sat around the cabin table with our mugs of cocoa, watching our “bloody” coconut bites disappear one by one. The kids were sticky-fingered and giggling, and even the grown-ups couldn’t stop going back for seconds. It wasn’t a fancy dessert, but it captured the spirit of Halloween perfectly—playful, slightly spooky, and completely satisfying.
Now, every October when I make these, I think of that night: the laughter, the smell of toasted coconut in the air, and the way food always has a way of pulling people closer. These bites aren’t just a recipe; they’re a tiny celebration of sweet chaos and creativity.
Halloween Coconut Kiss Of Death Bites
Ingredients
- 2 cups shredded sweetened coconut
- 1 cup powdered sugar
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or white candy melts
- ½ cup raspberry jam for “blood” drizzle
Instructions
- Mix shredded coconut, powdered sugar, sweetened condensed milk, and vanilla in a large bowl until a sticky dough forms. If dry, add a bit more condensed milk.
- Roll into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze for 15–20 minutes to help them firm up.
- Melt white chocolate in the microwave in 30-second intervals, stirring until smooth.
- Dip each chilled coconut ball in the chocolate, letting excess drip off before setting back on the tray.
- Warm raspberry jam for a few seconds, then drizzle over the bites for a “bloody” effect.
- Refrigerate for about 30 minutes until set, then serve chilled for the perfect creamy-chewy bite.
