Coconut Candies Recipes

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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

EASY COCONUT CANDY TRUFFLES (3 INGREDIENTS ONLY!)



Easy Coconut Candy Truffles (3 Ingredients Only!) image

These Coconut Candy truffles are a treat that's actually fairly healthy - but tastes anything but that. This rich coconut chocolate combo is the perfect pick-me-up.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 45m

Number Of Ingredients 3

2 cups desiccated coconut
1/2 cup honey (*See notes)
2 cups chocolate melts (Ghirardelli)

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.

Nutrition Facts : Calories 114 kcal, Carbohydrate 13 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Sodium 4 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

CHOCOLATE COCONUT CANDIES



Chocolate Coconut Candies image

These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 7

1-3/4 cups confectioners' sugar
1-3/4 cups sweetened shredded coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons shortening
Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut

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.

Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT-AND-ALMOND CANDY



Coconut-and-Almond Candy image

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home.

Provided by Anita Chu

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     Halloween     Coconut     Almond     Candy Thermometer     Double Boiler     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield candies

Number Of Ingredients 7

7 fluid ounces sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/4 cups confectioners' sugar
14 ounces sweetened flaked coconut
1/2 cup whole almonds, toasted
16 ounces milk chocolate or coating chocolate

Steps:

  • 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
  • 2. Combine condensed milk, vanilla extract, and salt in a bowl.
  • 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
  • 4. Add coconut and stir until combined.
  • 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
  • 6. Using a sharp chef's knife, cut the candy into small rectangles.
  • 7. Line a baking sheet with parchment or wax paper.
  • 8. Melt and temper the chocolate, or simply melt the coating chocolate.
  • 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
  • 10. Refrigerate candy for 30 minutes or until the chocolate has set.

COCADAS (BOLIVIAN COCONUT CANDIES)



Cocadas (Bolivian Coconut Candies) image

Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays

Provided by kitty.rock

Categories     Candy

Time 35m

Yield 24 candies, 24 serving(s)

Number Of Ingredients 5

2 2/3 cups shredded coconut
3/4 cup condensed milk
1 egg
1/4 teaspoon almond essence
butter, to coat baking sheet (or cooking spray can be used, such as PAM)

Steps:

  • In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
  • Let rest for two or three minutes.
  • Spread butter on a baking sheet to coat.
  • Using two teaspoons, put small amounts of the mixture in the baking sheet.
  • Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
  • Yields 24 regular-size coconut candies.

Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 3.8, Cholesterol 11, Sodium 42.2, Carbohydrate 10.2, Fiber 0.5, Sugar 9.7, Protein 1.3

SIMPLE COCONUT OIL CHOCOLATE CANDIES



Simple Coconut Oil Chocolate Candies image

With all the health benefits backing coconut oil, you can feel good about eating this yummy chocolate everyday. These chocolates are smooth and tasty. Make them as large or small as you like for a portion controlled chocolate fix!

Provided by NurseAmbre

Categories     Candy

Time 10m

Yield 20 serving(s)

Number Of Ingredients 4

1/2 cup coconut oil
1/4 cup cocoa powder
2 tablespoons honey
1 teaspoon vanilla extract

Steps:

  • Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.
  • Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
  • Optional Ingredients.
  • 2 Tbsp of maca powder (mix in with the honey).
  • 1 tsp orange rind (mix into the chocolate).
  • seeds, nuts or dried fruit (sprinkle into the silicone trays).
  • 1/4 cup dried coconut would be amazing... (mix into the chocolate).
  • Recipe copied from www.beyondthepeel.net.

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Top Asked Questions

How to make coconut candy?
How to Make Coconut Candy Combine the honey and coconut together Use a small scoop to scoop out the mixture into ball shapes Melt your chocolate completely in the microwave or over a water bath Drop your coconut candy into the melted chocolate and use a spoon to remove them out one by one Let your ...
Is there sugar in unsweetened coconut candy?
This coconut candy recipe calls for unsweetened coconut, so there is no added sugar or calories. My kids love when I make these, and I love that I don’t have to feel guilty about giving them a couple as treat.
How do you make a coconut milk cake?
Slice into thin ribbons about 2 inches long. In a large mixing bowl add coconut ribbons and sugar. Cover and allow to sit for 1 hour. After an hour some of the coconut water will have seeped out. Place a medium pot over medium heat and add the coconut and sugar mixture. Heat until the liquids begin to bubble stirring frequently to prevent burning.
Can you melt chocolate coconut candy in microwave?
– You can use your microwave to melt your chocolate. Simply place it into a microwave-safe bowl then microwave on medium power for about 15 seconds, then stir and microwave again until melted. – The chocolate coconut candy can be frozen once made. Wrap each ball individually in foil, then place them all in a freezer bag.

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