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.
CHOCOLATE COCONUT CANDY
Provided by Food Network
Categories dessert
Time 2h40m
Yield 80 pieces, depending on the si
Number Of Ingredients 7
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.
CHOCOLATE COCONUT CRISPY CANDY
A chocolate and coconut lover's delight! An easy and quick candy to prepare for a holiday event or if you're just craving something good! Makes a good presentation on a Christmas treat tray.
Provided by Seasoned Cook
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 69.5, Fat 3.7, SaturatedFat 2.6, Cholesterol 2.2, Sodium 23, Carbohydrate 8.2, Fiber 0.5, Sugar 6.1, Protein 0.9
CHOCOLATE COCONUT CANDIES
Make and share this Chocolate Coconut Candies recipe from Food.com.
Provided by taillightsinsightbb
Categories Kid Friendly
Time 35m
Yield 30 candies, 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 572.7, Fat 31.8, SaturatedFat 14.6, Cholesterol 6.5, Sodium 129.1, Carbohydrate 74.1, Fiber 5.2, Sugar 66.8, Protein 7.6
CHOCOLATE COCONUT BARS
The sweet tooth cure.
Provided by Hanna Coolidge
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 40m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
- In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
- Bake for 30 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 24.2 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 86.8 mg, Sugar 20.2 g
WHITE CHOCOLATE COCONUT BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT KRISPY CHOCOLATE CLUSTERS
These candies are super easy and delicious--coconut and Rice Krispies coated with milk chocolate and just enough salt to accent the flavors.
Provided by MarthaStewartWanabe
Categories Candy
Time 1h5m
Yield 24 Clusters, 24 serving(s)
Number Of Ingredients 4
Steps:
- In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
- Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
- Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
- Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.
Nutrition Facts : Calories 90.9, Fat 5.6, SaturatedFat 3.7, Sodium 69, Carbohydrate 11.8, Fiber 1, Sugar 9.4, Protein 0.8
REALLY EASY CHOCOLATE COVERED COCONUT CANDY
If you are a lover of coconut like myself, then I know you will really love these! ... and they are so easy to make with just 5 ingredients! Make certain the the coconut is soft and fresh, and not hard and dry. If you find that the coconut is shredded too large, just pulse in the food processor for just a few seconds.
Provided by Kittencalrecipezazz
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
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
Theses candies are highly addictive and taste very similar to an Almond Joy® bar.
Provided by kcpjstokes
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h50m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 21.6 mg, Fat 16 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 147.6 mg, Sugar 25.4 g
CRISPY CHOCOLATE MOUNDS
Make these bite-size treats while the Turkey Rice Soup is simmering and then chill. The recipe is so simple that the kids can help.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate and peanut butter chips; stir until smooth. Stir in the cereal, raisins and peanuts. , Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set.
Nutrition Facts : Calories 99 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE COCONUT OIL CHOCOLATE CANDIES
With all the health benefits backing coconut oil, you can feel good about eating this yummy chocolate everyday. These chocolates are smooth and tasty. Make them as large or small as you like for a portion controlled chocolate fix!
Provided by NurseAmbre
Categories Candy
Time 10m
Yield 20 serving(s)
Number Of Ingredients 4
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-COVERED COCONUT CANDY
Look like a confectioner making this Chocolate-Covered Coconut Candy recipe. The coconut candy has just 4 ingredients that pull off a fancy look and taste.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 24 servings, 1 candy each
Number Of Ingredients 5
Steps:
- Mix corn syrup, sugar and water in large saucepan. Bring to boil on medium heat, stirring until sugar is dissolved. Stir in coconut. Continue boiling, without stirring, until temperature on candy thermometer reaches 236°F. Drop teaspoonfuls of the coconut mixture onto large sheet of wax paper. Cool.
- Meanwhile, microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool until temperature on candy thermometer reaches 83°F.
- Dip coconut balls into chocolate, turning until completely covered. Return to sheet of wax paper; let stand until chocolate is firm.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 17 g, Fiber 0.7087 g, Sugar 15 g, Protein 0.8619 g
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