Coconut Candy Food

CHOCOLATE COCONUT CANDIES

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.

EASY NO BAKE COCONUT CANDY

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.

EASY COCONUT CANDY TRUFFLES (3 INGREDIENTS ONLY!)

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.

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.

REALLY EASY CHOCOLATE COVERED COCONUT CANDY

Steps:

• In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
• Form into 1-inch balls and place onto wax paper.
• Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
• Dip coconut balls in chocolate.
• Place on waxed paper.
• Refrigerate to harden chocolate.
• Store tightly covered in the refrigerator.

CHOCOLATE COCONUT CANDY

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 COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

COCONUT JOYS

Steps:

• In a large bowl, combine the coconut, confectioners' sugar and butter. Form into 1-in. balls. , Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.

COCONUT CANDY BALLS

Steps:

• Mix all ingredinets except chocolate chips, chill and roll into balls.
• Let stand 1 hour in refrigerator -- after rolling into balls.
• Dip each candy into melted chocolate chips.

COCONUT CANDY

Steps:

• Combine sugar, corn syrup and water in a large saucepan.
• Cook, stirring constantly, just until sugar is dissolved.
• Cook without stirring to 236 degrees (soft ball); remove from heat.
• Stir in coconut and flavoring; cool.
• Variation 1: Chocolate Coconut Almond Drops (otherwise known as Almond Joys)- Shape cooled coconut mixture into 1-inch balls, flattening bottoms.
• Top each with a toasted almond.
• Chill at least 1 hour.
• Dip in melted chocolate.
• Variation 2: Acorns- Shape in balls, tapering one end to cone shape.
• Chill 1 hour.
• Dip large end into melted chocolate.

COCONUT-AND-ALMOND CANDY

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.

COCONUT CARAMELS

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 CRISPY CANDY

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!