Homemade Coconut Candy Recipes Recipe For Deviled

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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.

EASY NO BAKE COCONUT CANDY



Easy No Bake Coconut Candy image

This Easy No Bake Coconut Candy Recipe goes together in minutes and is the perfect sweet bite! If you've struggled with making candy in the past, this simple recipe is perfect for you.

Provided by Cookies & Cups

Categories     Candy

Time 30m

Number Of Ingredients 4

1/2 cup salted butter, melted
2 cups powdered sugar
3 cups flaked sweetened coconut
1/2 cup chocolate spread

Steps:

  • In bowl mix melted butter, powdered sugar and coconut together until combined evenly. (I used my hands to work it together)
  • Form mixture into 1 inch balls and press down slightly in the center.
  • Fill a zip-top bag with chocolate or chocolate-hazelnut spread.
  • Pipe a 1/4 tsp amount onto each candy.

Nutrition Facts : ServingSize 1 Candy, Calories 79 calories, Sugar 8.3 g, Sodium 40.8 mg, Fat 4.7 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 9.5 g, Fiber 0.7 g, Protein 0.3 g, Cholesterol 6.8 mg

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 CANDY BARS



Chocolate Coconut Candy Bars image

Theses candies are highly addictive and taste very similar to an Almond Joy® bar.

Provided by kcpjstokes

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h50m

Yield 20

Number Of Ingredients 8

2 cups graham cracker crumbs
½ cup butter, melted
¼ cup white sugar
2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
½ cup chopped pecans
1 (8 ounce) chocolate candy bar, chopped
3 tablespoons creamy peanut butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
  • Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
  • Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 21.6 mg, Fat 16 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 147.6 mg, Sugar 25.4 g

COCONUT BALLS



Coconut Balls image

These coconut balls won a 1st place ribbon in the local county fair. That is not my picture but it is what they look like

Provided by Laken Farley

Categories     Chocolate

Number Of Ingredients 6

1 stick butter
1 can(s) sweetned condensed milk
1 32 oz powdered sugar
pinch of salt
1 pkg coconut
1 pkg chocolate bark

Steps:

  • 1. Melt butter slowly; add milk. Stir in sugar and salt. Add coconut. Chill until easily handled. Roll into balls. Insert toothpicks & place in refrigerator or freezer until firm. Remove a few at a time to prevent getting soft.
  • 2. Melt bark in a double boiler. Dip each ball in chocolate. Place on waxed paper & remove toothpicks. Let set until firm. ENJOY!!

FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES



Florida Chocolate-Dipped Coconut Patties image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 18 pieces

Number Of Ingredients 7

1 1/4 cups confectioners' sugar
2 ounces (1/2 stick) unsalted butter, cut into small pieces
1 egg white
1/8 teaspoon salt
1 1/4 cups (5 ounces) unsweetened coconut, packed, plus additional for rolling patties
1 1/2 teaspoons vanilla extract
4 ounces semisweet or milk chocolate, cut into small pieces*

Steps:

  • Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
  • Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
  • When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
  • Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
  • Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

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.

CHOCOLATE COCONUT BARS



Chocolate Coconut Bars image

With a middle layer of coconut, these sweet chocolaty treats taste similar to a Mounds candy bar! If time is short, don't wait for the bars to cool-just lay on several thin milk chocolate bars right after you take the pan from the oven and spread them as they melt.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 8

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
2 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped pecans
1 plain chocolate candy bar (7 ounces)
2 tablespoons creamy peanut butter

Steps:

  • Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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