Best Coconut Balls Hawaiian Candy Recipes

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

Ingredients

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

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

Ingredients

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!!

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

Ingredients

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.

HAWAIIAN COCONUT CANDY

Hawaiian Coconut Candy image

A couple of years ago, a friend went to Hawaii. She brought back a close version to this recipe. Would also be good with a basic BBQ rub seasoning This is a nice snack by it's self or added to candied tropical fruit chunks like in a trail mix. Very good as a batter for fried fish, chicken or shrimp

Provided by Stormy Stewart

Categories Other Sauces

Number Of Ingredients 2

Ingredients

1/2 c angel flake coconut (a moist fresh bag)
1 Tbsp grill-mates "southwestern maple" seasoning

Steps:

1. Mix together until evenly blended.
2. put in a 350 degree oven spread out on a cookie sheet for 5 minutes. turn off oven and leave 5 minutes more. Take out and remove to plate to cool. keep in baggy.

HAWAIIAN COOKIE BALLS

Hawaiian Cookie Balls image

Have a ball with our Hawaiian Cookie Balls. Juicy crushed pineapples and flaked coconut give these Hawaiian Cookie Balls their tropical-style sweetness.

Provided by My Food and Family

Categories Recipes

Time 1h20m

Yield 32 servings

Number Of Ingredients 5

Ingredients

1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
40 square shortbread cookies, finely crushed (about 3 cups)
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
3/4 cup BAKER'S ANGEL FLAKE Coconut

Steps:

Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
Refrigerate 20 min. or until firm.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.7841 g