Best Coconut Candy Recipes

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.

3-INGREDIENT COCONUT CANDY

Steps:

• Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
• In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
• Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
• Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
• When cool and firm, wrap individually in plastic wrap.
• Store in an airtight container up to a week.

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 BARS

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.

COCONUT ALMOND CANDY

Steps:

• In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour. , With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes. , In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

CHOCOLATE COCONUT FUDGE CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
• Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

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.

ALMOND-COCONUT CANDY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
• Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
• Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
• Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
• In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

COCONUT ALMOND FONDANT CANDY

Steps:

• Mix butter and sugar.
• Add milk and vanilla.
• Mix in nuts and coconut.
• Shape into 1 inch balls and dip in melted chocolate chips.

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!

DAIRY-FREE COCONUT CANDY BAR ICE CREAM

Steps:

• Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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.

COCONUT GINGER CANDY DROPS

Steps:

• Spray large rimmed baking sheet with nonstick spray. Combine coconut and all remaining ingredients in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and mixture comes to boil. Attach candy thermometer to side of pan. Boil until mixture thickens and temperature registers 295°F, stirring occasionally, about 15 minutes. Remove pan from heat. Working quickly, drop about 2 tablespoons mixture for each coconut candy onto prepared baking sheet, spacing apart. Let stand until cool and firm. (Candy drops can be prepared 3 days ahead. Store airtight in single layer at room temperature.)

MACADAMIA-COCONUT CANDY CLUSTERS

Steps:

• In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

COCADA (COCONUT CANDY)

Steps:

• In a saucepan combine brown sugar and water.
• Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat.
• Stir in coconut and lime juice immediately.
• Turn out on a lightly buttered platter and spread to cool.

SWEETENED CONDENSED MILK COCONUT COOKIES/CANDY

Steps:

• Heat oven to 375.
• Grease a baking sheet.
• Mix all ingredients.
• Drop by teaspoons,onto baking sheet.
• Bake for 15 minutes.
• While hot,remove from the sheet.

COCONUT ALMOND CANDY BARS (LIKE ALMOND JOY)

Steps:

• 1. Line a 13 x 9" pan with parchment paper or aluminum foil
• 2. In a large bowl. Mix together the coconut, condensed milk, and coconut extract
• 3. Add in the powdered sugar. Mix well. Mixture should be thick. You may also add an additional coconut if you would like a thicker consistency. These bars are very forgiving. Do not be afraid to add more coconut.
• 4. Spread into prepared pan. With a sharp knife. Score 40 bars but do not cut all the way through
• 5. Push almonds halfway into each bar. You may place 2-3 on each bar.
• 6. Refrigerate until set. You can also quicken the process, by placing them in the freezer for 15 to 20 minutes.
• 7. When the mixture is firm. remove from the refrigerator. Cut all the way through scored mixture to make bars. Set aside by putting back in the refrigerator, until ready to use.
• 8. Line a sheet pan or several small pans, with parchment paper or aluminum foil. Spray lightly with vegetable oil spray, if using foil.
• 9. Melt shotening, or parrafin wax in a lage bowl by microwaving until melted.
• 10. Add in the chocolate chips are well. Place back in microwave. Stop microwave add about 40 second to one minute intervals to stir. When it is fully melted and combined. Remove from microwave. .
• 11. Remove coconut bars from refrigerator. Step one bar at a time in the melted chocolate with a large soup spoon. Drain off chocolate. Place each bar on lined pan. Repeat the process until all bars are dipped.
• 12. Place bars in refrigerator until set. You can store them in the refrigerator or in a loosely covered container. I stored mine in the refrigerator in a container or Ziploc bag.

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.

COCONUT BALLS (HAWAIIAN CANDY)

Steps:

• Combine sugar and food coloring, add as many drops as you would like to achieve your desired color darkness, into a wide bowl and set aside.
• Combine shredded coconut and corn syrup in a bowl, mash, squeeze and mix until coconut is fully saturated
• Once combined, grab about a 1/2 inch section, squeeze again in palm and then roll lightly into a ball.
• On a wax or parchment paper lined cookie sheet, place the coconut balls on the sheet. Continue rolling balls until bowl is emptied.
• Add the remaining 1/4 cup of light corn syrup into a shallow bowl.
• Take an already shaped ball, dip lightly in corn syrup and roll lightly in your palm again, then add to the colored sugar.
• Roll ball again in palm, add to sugar once more, and toss lightly to coat again.
• Place back onto cookie sheet and place in fridge for about an hour.
• Once hardened, transfer to an airtight container and enjoy!

COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY

Steps:

• Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
• Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
• Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
• Store in an airtight tin for longer periods; keeps for up to 4 weeks.
• Cook's tips.
• If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.