Coco Nut Caramel Chews Recipes

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COCONUT CARAMELS



Coconut Caramels image

Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.

Provided by Yewande Komolafe

Categories     snack, candies, dessert

Time 1h

Yield About 72 pieces

Number Of Ingredients 8

1 cup/85 grams shredded, unsweetened coconut flakes
Coconut oil or nonstick cooking spray, for greasing the pan
1 (13-ounce/390-gram) can coconut cream or full-fat coconut milk
2 cups/400 grams granulated sugar
1/4 cup/60 milliliters corn syrup
1/2 teaspoon fine sea salt
1 teaspoon ground ginger
1/4 teaspoon ground cardamom

Steps:

  • Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
  • Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
  • In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
  • Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
  • Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
  • Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

SALTED CASHEW & CARAMEL CHEWS



Salted Cashew & Caramel Chews image

Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk-mmm, heaven. You don't need a plate. Just grab and go. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup unsalted butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1/4 cup hot caramel ice cream topping
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips, divided
1-1/4 cups lightly salted cashews, divided

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT CANDIES



Coconut Candies image

Chewy coconut candies are made with just milk, sugar, coconut and vanilla.

Provided by sal

Categories     Desserts     Candy Recipes

Time 1h

Yield 12

Number Of Ingredients 4

1 ½ cups milk
4 cups white sugar
4 cups flaked coconut
1 dash vanilla extract

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.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g

CHOCOLATE-CARAMEL CHEWS



Chocolate-Caramel Chews image

This comes from "The Joy of Cookies" by Sharon Tyler Herbst. Mixing is done in saucepans on the stove instead of using bowls. She describes it as having a brownie-like base with nutty caramel topping and a chocolate glaze. Half way between a candy and a cookies. Sounds yummy! Prep time and cook time are a guess and DO NOT include the various cooling times.

Provided by the_cookie_lady

Categories     Bar Cookie

Time 1h25m

Yield 54 bars, 54 serving(s)

Number Of Ingredients 17

4 ounces unsweetened chocolate
3/4 cup butter
1 3/4 cups packed brown sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
3/4 cup whipping cream
3/4 cup light corn syrup
1/3 cup butter
1/8 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts, toasted (pecans can also be used)
2 ounces semisweet chocolate, coarsely chopped
1 tablespoon whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Grease a 9x13-inch baking pan.
  • Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
  • Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take about 25 minutes). Immediately remove from heat; stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool.
  • Chocolate Glaze: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
  • Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.

Nutrition Facts : Calories 159.3, Fat 9, SaturatedFat 4.4, Cholesterol 22.5, Sodium 65.8, Carbohydrate 20.1, Fiber 0.8, Sugar 13.6, Protein 1.6

COCONUT CARAMEL BARS



Coconut Caramel Bars image

If you love the taste of Samoa cookies, you will enjoy these gooey and chewy bars loaded with coconut, caramel and chocolate! If you have any question as to lifting these bars from the pan, line the bottom with parchment. This recipe was the grand prize winner for King Arthur Flour and the Baker's Catalogue.

Provided by Bev I Am

Categories     Bar Cookie

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 1/2 cups brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups shredded coconut, toasted, divided
1 cup caramel, divided (about 30 individual caramel candies)
1 1/2 cups semi-sweet chocolate chips
1 tablespoon milk or 1 tablespoon cream

Steps:

  • Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
  • Increase oven temperature to 350 degrees F.
  • In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
  • Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
  • Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
  • Bake for 15 minutes.
  • Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
  • Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
  • Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
  • Sprinkle bars with the chocolate chips.
  • Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
  • Set aside to cool completely.
  • Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
  • Set on a rack.
  • Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
  • Stir to combine with milk or cream, drizzle over the bars.
  • Garnish with reserved toasted coconut.

Nutrition Facts : Calories 203.5, Fat 10, SaturatedFat 6.8, Cholesterol 18, Sodium 118.5, Carbohydrate 29, Fiber 1.1, Sugar 22.5, Protein 1.7

CHEWY CARAMEL



Chewy Caramel image

Rich, chewy caramel to individually wrap or use in candy making.

Provided by HARSHMA

Categories     Desserts     Candy Recipes

Time 40m

Yield 32

Number Of Ingredients 6

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 ½ teaspoons vanilla extract

Steps:

  • In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat 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. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
  • Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g

COCONUT CARAMELS



Coconut Caramels image

When I had an abundance of coconut milk, I came up with the idea of using it to flavor homemade caramels. They're always among the first of my Christmas candies to disappear.-Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 pounds.

Number Of Ingredients 11

1 tablespoon butter
3 cups sweetened shredded coconut, divided
1-1/2 cups coarsely chopped salted roasted almonds, divided
3 cups sugar
1 can (13.66 ounces) coconut milk
1-1/2 cups light corn syrup
3/4 cup butter, cubed
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
1 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT CARAMEL OAT COOKIES



Coconut Caramel Oat Cookies image

"When I was a little girl, my grandmother and I used to whip up this no-bake snack to munch on while playing rummy," shares Tammy Schroeder of Aitkin, Minnesota. "I love to throw a batch together and remember those special times."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, cubed
1/2 cup milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
25 caramels
3 cups quick-cooking oats
1 cup sweetened shredded coconut

Steps:

  • In a heavy saucepan, bring butter and milk to a boil; add sugar, vanilla and salt. Cook for 1 minute. Add caramels and stir until melted, about 4 minutes. Stir in oats and coconut. , Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.

Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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