Hawaiian Coconut Candy Recipes

Steps:

• Combine sugar and food coloring, add as many drops as you would like to achieve your desired color darkness, into a wide bowl and set aside.
• Combine shredded coconut and corn syrup in a bowl, mash, squeeze and mix until coconut is fully saturated
• Once combined, grab about a 1/2 inch section, squeeze again in palm and then roll lightly into a ball.
• On a wax or parchment paper lined cookie sheet, place the coconut balls on the sheet. Continue rolling balls until bowl is emptied.
• Add the remaining 1/4 cup of light corn syrup into a shallow bowl.
• Take an already shaped ball, dip lightly in corn syrup and roll lightly in your palm again, then add to the colored sugar.
• Roll ball again in palm, add to sugar once more, and toss lightly to coat again.
• Place back onto cookie sheet and place in fridge for about an hour.
• Once hardened, transfer to an airtight container and enjoy!

Steps:

• 1. Mix together until evenly blended.
• 2. put in a 350 degree oven spread out on a cookie sheet for 5 minutes. turn off oven and leave 5 minutes more. Take out and remove to plate to cool. keep in baggy.

Steps:

• Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
• Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.

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.

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.

Steps:

• In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts., Drop by teaspoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.