COCO-NUT CARAMEL CHEWS
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
- Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
- Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
COCONUT HAYSTACKS
Make and share this Coconut Haystacks recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
- Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
- Shape into cones about 1 1/2 inches high.
- Place on waxed paper to cool.
Nutrition Facts : Calories 132.7, Fat 8.9, SaturatedFat 7.4, Cholesterol 6.1, Sodium 25.3, Carbohydrate 13.6, Fiber 1.7, Sugar 8.7, Protein 1.3
COCONUT CARAMELS
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.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
CHOCOLATE CHUNK COCONUT CARAMEL BARS
Planning a sleepover for your kiddos? We predict these Chocolate Chunk Coconut Caramel Bars would be a super-popular treat.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 36 servings, 1 bar each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press crumb mixture firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 15 minutes.
- Sprinkle pecans and coconut over crust; cover with condensed milk. Bake an additional 25 minutes or until coconut is lightly browned. Cool in pan on wire rack.
- Microwave caramels and milk in medium microwavable bowl on HIGH 2 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Drizzle over dessert; sprinkle with chocolate chunks. Cool completely. Cut into 36 bars to serve.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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.
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
COCONUT CARAMELS
When I had an abundance of coconut milk, I came up with the idea of using it to flavor homemade caramels. They're always among the first of my Christmas candies to disappear.-Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 pounds.
Number Of Ingredients 11
Steps:
- Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COCONUT CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 9
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.
More about "chocolate coconut caramel candies recipes"
TURTLES - RECIPE GIRL®
From recipegirl.com
CARAMEL PECAN CLUSTERS (PECAN CANDY RECIPE) - THE NOVICE CHEF
From thenovicechefblog.com
30 BEST FUDGE RECIPES – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
CROCKPOT CANDY - BOULDER LOCAVORE®
From boulderlocavore.com
RAVNEET GILL’S RECIPE FOR A DECADENT CHRISTMAS CHOCOLATE AND …
From theguardian.com
COCONUT CARAMEL CHOCOLATE BARS
From carrotqueenblog.com
CHOCOLATE, CARAMEL, COCONUT FUDGE (AKA SAMOA FUDGE)
From shugarysweets.com
NO-BAKE CHOCOLATE COCONUT CARAMEL COOKIES | RECIPES
From confectioneryhouse.com
CHOCOLATE-COVERED CARAMEL & COCONUT BARS - BLISSFUL BASIL
From blissfulbasil.com
10 BEST CARAMEL COCONUT CANDY RECIPES | YUMMLY
From yummly.com
PEPPERMINT SALTINE TOFFEE BARK RECIPE - NYT COOKING
From cooking.nytimes.com
10 BEST CARAMEL COCONUT CANDY RECIPES | YUMMLY
From yummly.com
CHOCOLATE COCONUT BALLS - PLAIN CHICKEN
From plainchicken.com
CHOCOLATE CARAMEL ROLO RITZ COOKIES - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
SEMI-HOMEMADE DESSERT - CARAMEL COCONUT CHOCOLATE CHEESECAKE
From msn.com
ONE-BOWL COCONUT MACAROONS | BAKE OR BREAK
From bakeorbreak.com
HOW TO TURN COCONUT MILK INTO CARAMEL - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE COVERED DATES - HELLOFROZENBANANAS.COM
From hellofrozenbananas.com
25 BEST KETO CANDY RECIPES FOR SWEET TOOTHS - INSANELY GOOD
From insanelygoodrecipes.com
EASY VEGAN HOT CHOCOLATE (RICH AND CREAMY WINTER DRINK)
From favfamilyrecipes.com
3 INGREDIENT CHRISTMAS CANDY RECIPES - LIVING ON A DIME
From livingonadime.com
CHOCOLATE TURTLES CANDY - JULIE'S EATS & TREATS
From julieseatsandtreats.com
20 DECADENT CHOCOLATE AND CARAMEL DESSERTS | MYRECIPES
From myrecipes.com
DARK CHOCOLATE TRUFFLES | VERY BEST BAKING
From verybestbaking.com
GRAND PRIZE COCONUT-CARAMEL BARS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BARIATRIC FRIENDLY CHOCOLATE BARS & CANDIES
From store.bariatricpal.com
You'll also love