Chocolate Coconut Candy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE COCONUT CANDIES



Chocolate Coconut Candies image

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

1-3/4 cups confectioners' sugar
1-3/4 cups sweetened shredded coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons shortening
Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut

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



Chocolate Coconut Candy image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 80 pieces, depending on the si

Number Of Ingredients 7

32 ounces bittersweet chocolate, tempered, see How to Temper Chocolate, method follows
13 1/2-ounce can or 500 grams unsweetened coconut milk
1/4 cup plus 1 tablespoon or 100 grams corn syrup
1/4 cup or 50 grams Malibu coconut rum
1/4 cup or 50 grams rum
7 1/3 cups or 1250 grams white chocolate, chopped
2 cups plus 2 tablespoons plus 2 teaspoons or 187.5 grams shredded unsweetened coconut

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



Chocolate Coconut Crispy Candy image

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

1 (12 ounce) bag milk chocolate chips
1 cup shredded coconut
2 cups Rice Krispies

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

REALLY EASY CHOCOLATE COVERED COCONUT CANDY



Really Easy Chocolate Covered Coconut Candy image

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

2 cups soft flaked coconut
1 tablespoon butter
1 tablespoon half-and-half cream or 1 tablespoon milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips

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



Chocolate Coconut Candy Bars image

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

2 cups graham cracker crumbs
½ cup butter, melted
¼ cup white sugar
2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
½ cup chopped pecans
1 (8 ounce) chocolate candy bar, chopped
3 tablespoons creamy peanut butter

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

CHOCOLATE COCONUT FUDGE CANDY CAKE



Chocolate Coconut Fudge Candy Cake image

Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup packed sweetened shredded coconut
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup unsweetened canned coconut milk
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon kosher salt
8 ounces dark chocolate (70 to 80 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

More about "chocolate coconut candy recipes"

10 BEST COCONUT CANDY WITH CONDENSED MILK RECIPES
10-best-coconut-candy-with-condensed-milk image
2022-11-05 Coconut Candy (Uganda) Recipe Wiki. salt, coconut, cinnamon, sugar. Condensed Milk Cheese Cake Baking Mom. lemon juice, eggs, plain flour, egg whites, lemon juice, sugar and 4 more. Condensed Milk Pound Cake …
From yummly.com


EASY COCONUT CANDY RECIPE (3 INGREDIENTS ONLY)
easy-coconut-candy-recipe-3-ingredients-only image
2019-12-04 Combine the honey and coconut together. Use a small scoop to scoop out the mixture into ball shapes. Melt your chocolate completely in the microwave or over a water bath. Drop your coconut candy into the melted …
From letthebakingbegin.com


COCONUT CHOCOLATE CANDY BARS RECIPE - GRACE PARISI
coconut-chocolate-candy-bars-recipe-grace-parisi image
2022-02-16 In a medium saucepan, combine the coconut milk with the sugar, corn syrup and 4 tablespoons of the butter. Cook over moderately low heat, stirring frequently, until thick as jam, about 40 minutes.
From foodandwine.com


2 INGREDIENT CHOCOLATE COCONUT CANDY CLUSTERS
2-ingredient-chocolate-coconut-candy-clusters image
2021-08-12 Add chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth. Add in coconut. Stir and fold until well combined and thoroughly mixed. Using …
From beamingbaker.com


TOFFEE SALTINE CRACKER CANDY RECIPE - MONEYWISE MOMS
17 hours ago Instructions. Preheat oven to 400 degrees F. Line a 13x9 baking sheet with foil, spray with non-stick spray, lay saltines flat covering the entire baking sheet and set aside. In a …
From moneywisemoms.com


BEST BUCKEYE CANDY RECIPE (PEANUT BUTTER & CHOCOLATE CANDY!)
2022-11-07 Instructions. Add the peanut butter, butter, vanilla, and salt to a medium mixing bowl. Using an electric mixer, mix on high until creamed. Slowly add the powdered sugar while …
From savoryexperiments.com


CHOCOLATE COVERED COCONUT CANDY RECIPE : TOP PICKED FROM OUR …
Explore Chocolate Covered Coconut Candy Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian …
From recipeschoice.com


30 NO-BAKE CHRISTMAS RECIPES - LORD BYRON'S KITCHEN
2022-11-12 Caramel Peanut Slices. Caramel Peanut Slices are a no-bake confection consisting of caramel, peanut butter, rice krispies cereal, chocolate, and chopped peanuts. Working in …
From lordbyronskitchen.com


CHOCOLATE COCONUT "CANDY BAR" CAKE - DAVID LEBOVITZ
2019-05-19 Line the bottoms with rounds of parchment paper or silicone baking mats, which'll help ensure the layers release easily, although aren't necessary. Preheat the oven to 350ºF …
From davidlebovitz.com


CHOCOLATE AND COCONUT CANDY RECIPES ALL YOU NEED IS …
Steps: Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low …
From stevehacks.com


CHOCOLATE COCONUT CANDY BITES. - THE PRETTY BEE
2021-01-08 Instructions. Spoon the coconut oil into a bowl, and heat in the microwave until melted - about 10 seconds. Stir in the maple syrup and shredded coconut. Use your hands to …
From theprettybee.com


COCONUT CANDY WITH WHITE CHOCOLATE - 2 RECIPES | BONAPETI.COM
Try and share some of our amazing coconut candy recipes with white chocolate on Bonapeti. Here are 2 different easy recipes for coconut candy with white chocolate to give your …
From bonapeti.com


KETO COCONUT CHOCOLATE CANDY RECIPE - LOW CARB YUM
Put coconut in small glass bowl. Heat vanilla syrup to boiling in microwave. Stir hot syrup into coconut and cover bowl with plastic wrap. Let sit. Place chocolate and butter in small glass …
From lowcarbyum.com


20 EASY CHOCOLATE CANDY RECIPES - INSANELY GOOD
2022-06-06 7. Junior Mints. All you’ll need to make your own – far superior to the store-bought variety – Junior Mints is cream cheese, mint extract, powdered sugar, and semi-sweet …
From insanelygoodrecipes.com


CANDY RECIPES WITH COCONUT : TOP PICKED FROM OUR EXPERTS
Explore Candy Recipes With Coconut with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. …
From recipeschoice.com


CHOCOLATE COCONUT EASTER CANDY RECIPE | HGTV
1. In a blender or food processor, process the freeze-dried raspberries into a powder. Set aside 3 tablespoons, and store the remainder in an airtight container for another use. 2. In a large …
From hgtv.com


COCONUT OIL CHOCOLATE CANDY (GAPS) - CULTURED PALATE
2019-01-21 Instructions. Mix the coconut oil, honey and vanilla together. Blend in the remaining ingredients - sea salt. cinnamon, cocoa powder and cayenne if making the spicy option. Blend …
From myculturedpalate.com


CHOCOLATE CANDY RECIPES
82 Ratings. Chocolate Peanut Butter Cups. 391 Ratings. Chocolate Almond Bark. 55 Ratings. 5-Ingredient Peppermint Bark. 403 Ratings. Acorn Candy Cookies. 103 Ratings.
From allrecipes.com


Related Search