A Wilton Candy Melt Pot is recommended to heat candy melts. If you do not own a candy melt pot simply microwave candy melts at 50% for 30 seconds. Stir. Heat at 50% for 30 seconds. Stir. Heat at 50% in 15-second intervals and stir until completely smooth. Do not over heat.

Add blue coloring paste to white candy melts until desired blue is achieved. If candy melts become too thick simply add a touch of coconut oil to thin.

Using a spoon, slowly pour candy melts into each rectangular cavity. Rotate the mold from side to side, ensuring all sides are coated. It’s best to focus on one rectangle at a time. Dip out any excess candy melt. The goal is to create a thin layer. Gently tap mold onto countertop to remove air bubbles. Place mold in freezer for 30 minutes.

In medium mixing bowl, cream butter with electric mixer. Slowly add powdered sugar while mixing on slow speed. Add vanilla extract and milk until combined. Finally, add shredded coconut. Set aside.

Remove mold from freezer. Add coconut buttercream filling into each circular cavity. Leave enough room for the filling to be covered by the other half of the candy shell. Pour a thin layer of blue candy melts on top of each cavity, creating an enclosure. Wipe any excess from the side. Place mold in freezer for 30 minutes.

Remove mold. Gently pop each candy from the mold. Add a drop of blue candy melt to royal icing toppers and place on each candy.

Place candies in freezer for 15 minutes. Remove and serve!