Best Coconut Candies Recipes

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.

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.

COCONUT ALMOND CANDIES

Steps:

• In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside., In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. , Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container.

COCADAS (BOLIVIAN COCONUT CANDIES)

Steps:

• In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
• Let rest for two or three minutes.
• Spread butter on a baking sheet to coat.
• Using two teaspoons, put small amounts of the mixture in the baking sheet.
• Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
• Yields 24 regular-size coconut candies.

SIMPLE COCONUT OIL CHOCOLATE CANDIES

Steps:

• Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.
• Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
• Optional Ingredients.
• 2 Tbsp of maca powder (mix in with the honey).
• 1 tsp orange rind (mix into the chocolate).
• seeds, nuts or dried fruit (sprinkle into the silicone trays).
• 1/4 cup dried coconut would be amazing... (mix into the chocolate).
• Recipe copied from www.beyondthepeel.net.

CHOCOLATE-COCONUT MASHED POTATO CANDIES

Steps:

• 1. Combine all ingredients except coating; drop by teaspoonfuls on waxed paper.
• 2. Roll into balls; refrigerate 1/2-1 hour. If mixture is too soft to form balls, refrigerate first then roll into balls.
• 3. CHOCOLATE COATING: Combine all coating ingredients in the top of a double boiler. Melt over hot water, stirring occasionally, until ingredients are blended
• 4. While still in the double boiler dip rolled balls using tongs, candy dipper or 2 forks into chocolate, coating all sides. Place on waxed paper. Place in refrigerator to firm up. Store in tightly sealed container.

SUGAR FREE COCONUT CANDIES

Steps:

• Combine all ingredients (except chocolate) in a stand mixer and process to form a "doughy" mixture - about 3-5 minutes.
• Scoop into small balls and place on a lined baking sheet.
• Freeze until solid.
• Dip in the melted chocolate and allow to set.
• Store in the fridge.

COCONUT RAFFAELLO® CANDIES

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.

CHOCOLATE COCONUT CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/2 cup coconut on parchment-lined baking sheet.
• Bring cream to a simmer over high heat. Remove from heat; add chocolate. Let stand 1 minute; stir to combine.
• Bring sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Stir in cream mixture; boil until caramel returns to 248 degrees.
• Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, sprinkle with remaining 1/2 cup coconut, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

HOMEMADE RAFFAELLO - ALMOND COCONUT CANDIES RECIPE - (4.4/5)

Steps:

• Mix the condensed milk, milk powder and butter until all ingredients are combined. Add 1 cup coconut flakes and mix well. Chill for about 30 minutes, until firm enough to handle. If the coconut mixture is too sticky and you cannot easily form balls just add more coconut flakes. Take one teaspoon of the coconut mixture, place one almond in the middle and shape into small balls (the size of Raffaello candies). Roll each candy in coconut and you're done. Store the candies in your refrigerator.

ALMOND COCONUT CANDIES

Steps:

• In a large bowl, combine the first five ingredients. Shape into 1-in. balls; place on lightly greased baking sheets. Press an almond on top of each ball. Chill for 1 hour., Combine frosting ingredients until smooth; immediately frost tops of candies. Chill until frosting is firm. Store in the refrigerator.

CHOCOLATE COCONUT CANDIES

Steps:

• in a large bowl, combine the confectioner's sugar, coconut, nuts and milk.
• shape into 1-inch balls.
• refrigerate until firm, about 20 minutes.
• in a microwave-safe bowl, melt chocolate chips and shortening.
• stir until smooth.
• dips balls in chocolate.
• allow excess to drip off.
• place on waxed paper.
• let stand until set.
• store in an airtight cntainer.