Candied Coconut Flakes Recipes

EASY COCONUT CANDY TRUFFLES (3 INGREDIENTS ONLY!)

Steps:

• Combine 2 cups of desiccated coconut with 1/2 cup honey* and mix until it starts to clump together if pressed **.
• Using a 1 tbsp ice cream scoop, scoop out mounds of the coconut mixture, then roll into a ball.
• Melt 2 cups of chocolate melts over a water bath, or by microwaving the chocolate in short intervals and stirring in-between until it's completely melted.
• Drop each coconut truffle into the chocolate and roll to coat in chocolate. Using a fork remove the truffle out of the chocolate shaking off excess. Place on parchment paper to set. Sprinkle with coconut or any other sprinkles if desired.
• Once the chocolate is set, transfer to a wax paper lined box and store in the fridge or at room temperature.

CANDIED COCONUT FLAKES

Steps:

• Decide what flavor you want to make. It's recommended you only bake one batch at a time, otherwise baking times can greatly vary and leave you with chewy or burned coconut.
• In a large bowl, mix all the ingredients for the flavor you choose.
• Stir in coconut chips and soak 2 hours.
• Preheat oven to 200°F. Spread soaked chips into a thin layer on a parchment or Silpat lined baking sheet.
• Bake for 2 hours, stirring once at the 1 hour mark.
• Remove chips from oven and increase heat to 350°F. Return chips to oven and keep an eye on them. Cook for 5-10 minutes or until golden in color. Do not let them burn, you will be sad.
• Remove from oven and cool. They might not feel crispy yet, this is fine. The coconut flakes will get crunchier as they cool.

CHOCOLATE COCONUT CANDIES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

COCONUT CANDIES

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.