COCONUT CANDIES RECIPE RECIPES
CHOCOLATE COCONUT CANDIES RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 5 dozen.
Number Of Ingredients 7
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, FatContent 9g fat (4g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 22mg sodium, CarbohydrateContent 20g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
COCONUT RAFFAELLO® CANDIES RECIPE | ALLRECIPES
These candies have a wonderful milky coconut-and-almond taste. I copy-catted the recipe so that I could make them at home. You can also store them in resealable plastic bags in the freezer.
Provided by Amber Vaughn
Categories Desserts Candy Recipes
Total Time 35 minutes
Prep Time 15 minutes
Yield 50 servings
Number Of Ingredients 7
Steps:
- Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.
- Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes.
- Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.
Nutrition Facts : Calories 158.2 calories, CarbohydrateContent 12.4 g, CholesterolContent 3.5 mg, FatContent 11.9 g, FiberContent 1.4 g, ProteinContent 1.7 g, SaturatedFatContent 6.1 g, SodiumContent 79.8 mg, SugarContent 10.9 g
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Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries.” Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven’t tried this yet.
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Reviews 5.0
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Total Time 40 minutes
Calories 352.4 per serving
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Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb.
In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays
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Reviews 4.0
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Total Time 35 minutes
Calories 85.6 per serving
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COCONUT RAFFAELLO® CANDIES RECIPE | ALLRECIPES
These candies have a wonderful milky coconut-and-almond taste. I copy-catted the recipe so that I could make them at home. You can also store them in resealable plastic bags in the freezer.
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Total Time 35 minutes
Category Desserts, Candy Recipes
Calories 158.2 calories per serving
From allrecipes.com
Total Time 35 minutes
Category Desserts, Candy Recipes
Calories 158.2 calories per serving
- Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.
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3-INGREDIENT COCONUT CANDY RECIPE - FOOD.COM
Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries.” Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven’t tried this yet.
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Reviews 5.0
Total Time 40 minutes
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Total Time 40 minutes
Calories 352.4 per serving
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Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that’s what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
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Reviews 4
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Total Time 1 hours
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