Best 3 Ingredient Coconut Candy Recipes
3-INGREDIENT TOASTED COCONUT COOKIES
These toasted coconut cookies are so easy to make with just 3 ingredients and a few minutes prep. They are sweet and addictive, dip or drizzle with chocolate for a little something extra and you'll almost have a homemade Samoas Girl Scout cookie!
Provided by Simple Sweet Recipes
Categories Cookies / Bars
Time 17m
Number Of Ingredients 3
Steps:
- Preheat oven to 325 F.
- Line a large baking sheet with parchment paper.
- Combine all ingredients in a bowl, stirring well.
- Grease a tablespoon or cookie scoop.
- Using the teaspoon or cookie scoop, measure out balls of the coconut mixture, roll into balls with lightly oiled hands and arrange onto the prepared baking sheet. Or simply drop mounds onto the baking sheet, and skip the rolling step.
- Bake for 10 to 12 minutes, until lightly browned around the edges.
- Carefully move to a wire rack to cool.
CHOCOLATE COCONUT CANDIES
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
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.
3-INGREDIENT COCONUT CANDY
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.
Provided by mersaydees
Categories Low Protein
Time 40m
Yield 6 candies
Number Of Ingredients 3
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.
Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9
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