Really Easy Chocolate Covered Coconut Candy Food

CHOCOLATE-COVERED COCONUT CANDY

Steps:

• Mix corn syrup, sugar and water in large saucepan. Bring to boil on medium heat, stirring until sugar is dissolved. Stir in coconut. Continue boiling, without stirring, until temperature on candy thermometer reaches 236°F. Drop teaspoonfuls of the coconut mixture onto large sheet of wax paper. Cool.
• Meanwhile, microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool until temperature on candy thermometer reaches 83°F.
• Dip coconut balls into chocolate, turning until completely covered. Return to sheet of wax paper; let stand until chocolate is firm.

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.

2 INGREDIENT CHOCOLATE COCONUT CANDY CLUSTERS

Steps:

• Line a medium baking sheet with wax paper or parchment paper. Clear some room in the freezer for this sheet. Set aside.
• To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
• Add in coconut. Stir and fold until well combined and thoroughly mixed.
• Using a small cookie scoop, scoop and drop candy mixture onto the prepared baking sheet, spaced evenly apart. Here is the small cookie scoop that I use and love.
• Chill in the freezer for 10-20 mins, until firm. Enjoy! Storing instructions below.

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.

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.

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!

CHOCOLATE COVERED EASTER EGGS

Steps:

• In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
• Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
• Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

COCONUT SURPRISE CANDY

Steps:

• In a large bowl, combine coconut, sugar and mashed potatoes; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. In a microwave or double boiler, melt chocolate chips and shortening; stir until smooth. Dip the balls into chocolate and then walnuts if desired. Return to waxed paper until chocolate is set.