Coconut Ice Old Fashioned Sweet Shop Coconut Candy Recipes

COCONUT ICE SQUARES

Steps:

• Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
• Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
• Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored 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.

OLD FASHIONED COCONUT DROPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
• Bake 8 minutes or until lightly browned.

COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY

Steps:

• Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
• Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
• Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
• Store in an airtight tin for longer periods; keeps for up to 4 weeks.
• Cook's tips.
• If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.

COCONUT ICE CANDY

Steps:

• Mix milk, beaten egg white, coconut and enough powdered sugar to make a stiff mixture.
• Add a few drops red dye to make this a light pink color.
• Knead well.
• Pat into a small square, 1" high.
• Wrap in waxed paper.
• Let sit an entire day before cutting in squares.
• Enjoy !