Chocolate Coconut Candies Food

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CHOCOLATE COCONUT CANDY



Chocolate Coconut Candy image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 80 pieces, depending on the si

Number Of Ingredients 7

32 ounces bittersweet chocolate, tempered, see How to Temper Chocolate, method follows
13 1/2-ounce can or 500 grams unsweetened coconut milk
1/4 cup plus 1 tablespoon or 100 grams corn syrup
1/4 cup or 50 grams Malibu coconut rum
1/4 cup or 50 grams rum
7 1/3 cups or 1250 grams white chocolate, chopped
2 cups plus 2 tablespoons plus 2 teaspoons or 187.5 grams shredded unsweetened coconut

Steps:

  • Use a ladle to fill the plastic chocolate candy mold of your choice ( I used a small Bon Bon shape), with the tempered bittersweet chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Scrape the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean again, with a chef's knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many candy molds as you would like.
  • For the filling: Place the coconut milk in a pan and bring to a boil. Stir in the corn syrup, coconut rum and rum. Place the white chocolate and in a large mixing bowl. Pour the hot coconut milk over the chocolate in the bowl and mix thoroughly. Stir in the shredded coconut. Allow the mixture to come to room temperature (though it should still be soft enough to pipe). Place the mixture in a piping bag and fill each chocolate cavity with the coconut mixture, to just shy of the top of the cavity. Allow this to set until the mixture hardens, about 2 hours.
  • Use an offset spatula to cover the openings of each cavity with more tempered bittersweet chocolate. When the chocolate has begun to set, use an offset spatula to scrape away the excess chocolate. Allow the chocolate to set completely. Overturn the mold and give it a quick rap on the counter. The chocolates will release from the mold. They are ready to serve.
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
  • From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres.

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.

CHOCOLATE COCONUT CRISPY CANDY



Chocolate Coconut Crispy Candy image

A chocolate and coconut lover's delight! An easy and quick candy to prepare for a holiday event or if you're just craving something good! Makes a good presentation on a Christmas treat tray.

Provided by Seasoned Cook

Categories     Candy

Time 25m

Yield 36 serving(s)

Number Of Ingredients 3

1 (12 ounce) bag milk chocolate chips
1 cup shredded coconut
2 cups Rice Krispies

Steps:

  • Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
  • Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
  • Enjoy!

Nutrition Facts : Calories 69.5, Fat 3.7, SaturatedFat 2.6, Cholesterol 2.2, Sodium 23, Carbohydrate 8.2, Fiber 0.5, Sugar 6.1, Protein 0.9

CHOCOLATE COCONUT CANDIES



Chocolate Coconut Candies image

Make and share this Chocolate Coconut Candies recipe from Food.com.

Provided by taillightsinsightbb

Categories     Kid Friendly

Time 35m

Yield 30 candies, 8-12 serving(s)

Number Of Ingredients 6

1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut
1 cup chopped almonds or 1 cup nuts, of your choice
1/2 cup sweetened condensed milk
2 cups semi-sweet chocolate chips or chocolate, candy bark
2 tablespoons shortening

Steps:

  • in a large bowl, combine the confectioner's sugar, coconut, nuts and milk.
  • shape into 1-inch balls.
  • refrigerate until firm, about 20 minutes.
  • in a microwave-safe bowl, melt chocolate chips and shortening.
  • stir until smooth.
  • dips balls in chocolate.
  • allow excess to drip off.
  • place on waxed paper.
  • let stand until set.
  • store in an airtight cntainer.

Nutrition Facts : Calories 572.7, Fat 31.8, SaturatedFat 14.6, Cholesterol 6.5, Sodium 129.1, Carbohydrate 74.1, Fiber 5.2, Sugar 66.8, Protein 7.6

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

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.

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