Coconut Graham Cracker Buckeyes (The Best Twist on a Classic)
Every family has that one dessert recipe that, no matter how much you make, is gone within the first 30 minutes of the party. For my family, especially when the 4th of July rolls around or we are packing up for a summer picnic, it is these Coconut Graham Cracker Buckeyes.
If you look up a standard buckeye recipe online, you will see the same four ingredients over and over again: peanut butter, butter, sugar, and vanilla. Don’t get me wrong, those are delicious. But my recipe is totally different than everybody else’s.
I like my treats to have a little substance. I want texture. I want a little bit of crunch.
So, years ago, I started adding graham cracker crumbs and shredded coconut to the peanut butter dough. The result changed the game completely. The graham crackers add a stability and a “crust-like” flavor that cuts through the intense sweetness of the powdered sugar, while the coconut adds a chewy bite that pairs perfectly with the chocolate shell.
These aren’t just smooth balls of peanut butter fudge; they are robust, flavor-packed confections that hold up beautifully on a picnic table. Whether you are celebrating Independence Day or just need a sweet fix, you have to try this version.
Why You’ll Love This Recipe
If you are on the fence about messing with a classic, here is why this version is superior to the plain smooth ones:
-
The Texture: The biggest complaint about regular buckeyes is that they can be “mushy” or sickly sweet. The graham cracker crumbs absorb moisture and add a pleasant grit, similar to the inside of a Reese’s cup but crunchier.
-
The Stability: Because of the added dry ingredients, these balls hold their shape much better. They don’t melt into puddles the second they leave the fridge.
-
Crowd Favorite: I am not exaggerating when I say these are gone in the first half-hour of any gathering. The combination of coconut and peanut butter is an underrated powerhouse.
-
No-Bake Ease: Just like my No-Bake Chocolate Oatmeal Cookies, you don’t need to turn on the oven. This keeps your kitchen cool during the hot summer months.
Ingredients Breakdown
This recipe makes a large batch, perfect for feeding a crowd. Here is what you need:
1. The Fats: Butter & Peanut Butter
You will need 2 sticks (1 cup) of salted butter, softened to room temperature. You also need 1 heaping cup of creamy peanut butter.
-
Tip: Use a standard commercial peanut butter like Jif or Skippy. Natural peanut butters (the kind you have to stir) can be too oily for this recipe and may prevent the balls from setting properly.
2. The Sweetener
1 pound of powdered sugar (confectioners’ sugar). This is usually one standard box or bag, which measures out to around 4 cups. This binds the fats together and creates that fudge-like consistency.
3. The Crunch Factor (The Secret Weapons)
-
1 ½ cups Graham Cracker Crumbs: You can buy a box of pre-crushed crumbs, or just smash a sleeve of graham crackers in a Ziploc bag with a rolling pin.
-
1 cup Shredded Coconut: I use sweetened shredded coconut. It adds chewiness and moisture. If you are a huge coconut fan, you can toast it first, but I usually put it in raw for a softer texture.
4. Flavorings
1 teaspoon of vanilla extract rounds out the flavors.
5. The Coating
You will need dipping chocolate. You can use:
-
Semi-sweet chocolate chips with a tablespoon of paraffin wax or coconut oil (to thin it).
-
Chocolate melting wafers (Ghiredelli or Wilton).
-
Almond bark (easiest for beginners).
Step-by-Step Instructions
The process is simple, but the freezing times are critical. Do not rush the chill steps, or you will have a mess on your hands!
Step 1: Cream the Butter and Sugar
In a large mixing bowl (or stand mixer), whip together the 2 sticks of softened butter and the 1 pound (4 cups) of powdered sugar.
-
Note: Start on low speed so you don’t poof sugar all over your kitchen, then increase speed until fluffy. Add the vanilla extract here.
Step 2: Add the Good Stuff
Add the heaping cup of peanut butter, the 1 cup of coconut, and the 1 ½ cups of graham cracker crumbs. Mix this all together until it forms a stiff dough. It should be thick enough to roll with your hands without sticking too badly. If it is too sticky, add a few more graham cracker crumbs.
Step 3: Roll and Toothpick
Roll the dough into 1-inch balls. Here is my best tip: Insert a toothpick into each ball before you freeze them. Place the balls on a baking sheet lined with parchment paper or wax paper.
Step 4: The First Freeze
Put the tray in the freezer for about 1 hour to 1 ½ hours.
-
Why? If the peanut butter balls are not frozen solid, they will fall off the toothpick when you try to dip them into the warm chocolate.
Step 5: The Dip
Melt your chocolate in a microwave-safe bowl (in 30-second intervals) or double boiler. Remove the balls from the freezer. Holding the toothpick, dip each ball into the chocolate.
-
The “Buckeye” Look: Leave a small circle of peanut butter showing at the top near the toothpick to mimic the look of a real buckeye nut.
-
Full Dip: Or, if you love chocolate, submerge the whole thing!
Step 6: The Second Freeze
Place the dipped balls back onto the parchment paper. Return the tray to the freezer for another 30 minutes. This sets the chocolate instantly so it has a nice snap.
Step 7: Finishing Touches
Bring them out and gently twist the toothpicks to remove them. You can smooth over the little hole with your finger if you like, but I usually leave it—it shows they are homemade!
Expert Tips for Dipping
Over the years, I’ve learned a few tricks to make the process smoother.
-
Thin Your Chocolate: If your chocolate is too thick, the buckeyes will be heavy and the toothpick might break. Add a teaspoon of coconut oil or shortening to your melting chocolate to create a silky, thin coating.
-
Work in Batches: If you have a huge tray, keep half in the freezer while you dip the first half. If the balls get too warm, they become difficult to dip.
-
Picnic Prep: If you are bringing these to a 4th of July picnic, keep them in a cooler until serving time. Chocolate and hot sun don’t mix well!
Variations to Try
While the graham cracker and coconut combo is my signature, you can play with the mix-ins.
-
Crispy Rice: If you want a “Crunch” bar texture, swap the coconut for Rice Krispies cereal. This is similar to my Dippin’ Buckeyes Recipe which focuses on that crispy texture.
-
Pretzel Crunch: Add crushed pretzels instead of graham crackers for a salty-sweet combo. This fits perfectly on a platter with Patriotic Chocolate Covered Pretzels.
-
Dark Chocolate: If the filling is very sweet to you, dip them in dark chocolate (60% cocoa or higher) to balance the sugar.
Storage Instructions
Refrigerator: I store these in a Tupperware container with parchment paper in between the layers to prevent sticking. They will last in the fridge for up to 2 weeks.
Freezer: These freeze exceptionally well. In fact, many people prefer eating them frozen! They will keep in an airtight container in the freezer for up to 3 months.
Room Temperature: They can sit out for a few hours at a party, but because of the butter content, they will eventually get soft. If it’s a hot day, keep them chilled.
FAQs
Can I leave out the coconut? Yes, if you have a coconut allergy or just dislike the texture, you can omit it. You might need to add a few more tablespoons of graham cracker crumbs or powdered sugar to get the dough to the right rolling consistency.
Why is my dough too crumbly? If the dough won’t hold together in a ball, it is too dry. Add a tablespoon of milk or a little more peanut butter. This often happens if you pack the graham cracker crumbs too tightly when measuring.
Do I have to use paraffin wax? No, it is not required, but it does give the chocolate a glossy shine and helps it stay firm at room temperature. Coconut oil is a great natural alternative for thinning the chocolate.
Can I make these ahead of time? Absolutely. In fact, they are better made ahead. I often make them a week before a holiday and just keep them tucked away in the freezer.
If you love peanut butter desserts, you definitely need to try my Peanut Butter Roll recipe—it has a similar old-fashioned vibe!
Conclusion
I hope you give my “totally different” buckeye recipe a try for your next gathering. Whether it’s the 4th of July or just a Tuesday, that combination of crunchy graham, chewy coconut, and creamy peanut butter is unbeatable.
If you make these, be prepared—they really do disappear in the first half-hour! Let me know in the comments if your family loved the twist. And don’t forget to save this to your Summer Desserts board on Pinterest!
Coconut Graham Cracker Buckeyes
Ingredients
- Filling:
- 2 sticks 1 cup salted butter, softened
- 1 lb powdered sugar approx. 3 ½ - 4 cups
- 1 tsp vanilla extract
- 1 heaping cup creamy peanut butter
- 1 cup sweetened shredded coconut
- 1 ½ cups graham cracker crumbs
- Coating:
- 12 oz semi-sweet chocolate chips or melting wafers
- 1 tbsp coconut oil or paraffin wax optional, for thinning
Instructions
- Cream: In a large bowl or stand mixer, whip the softened butter and powdered sugar together until smooth. Add the vanilla extract.
- Mix: Add the peanut butter, coconut, and graham cracker crumbs. Mix on medium speed until fully combined and a stiff dough forms.
- Shape: Roll the dough into 1-inch balls. Place them on a baking sheet lined with parchment paper.
- Insert Toothpicks: Insert a wooden toothpick into the center of each ball.
- First Freeze: Place the tray in the freezer for 1 hour to 1.5 hours. The balls must be frozen solid.
- Dip: Melt the chocolate (and oil/wax if using) in a microwave-safe bowl. Remove balls from freezer. Holding the toothpick, dip each ball into the chocolate, leaving a small circle of peanut butter exposed at the top (optional).
- Second Freeze: Return the dipped balls to the parchment-lined tray. Place back in the freezer for 30 minutes to set the chocolate.
- Serve: Remove toothpicks and smooth the hole if desired. Store in an airtight container in the fridge or freezer.
Notes
