Coconut Balls Hawaiian Candy Recipes

HAWAIIAN COOKIE BALLS

Steps:

• Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
• Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
• Refrigerate 20 min. or until firm.

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut and condensed milk.
• Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
• In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

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 BALLS

Steps:

• 1. Melt butter slowly; add milk. Stir in sugar and salt. Add coconut. Chill until easily handled. Roll into balls. Insert toothpicks & place in refrigerator or freezer until firm. Remove a few at a time to prevent getting soft.
• 2. Melt bark in a double boiler. Dip each ball in chocolate. Place on waxed paper & remove toothpicks. Let set until firm. ENJOY!!

EASY COCONUT CANDY TRUFFLES (3 INGREDIENTS ONLY!)

Steps:

• Combine 2 cups of desiccated coconut with 1/2 cup honey* and mix until it starts to clump together if pressed **.
• Using a 1 tbsp ice cream scoop, scoop out mounds of the coconut mixture, then roll into a ball.
• Melt 2 cups of chocolate melts over a water bath, or by microwaving the chocolate in short intervals and stirring in-between until it's completely melted.
• Drop each coconut truffle into the chocolate and roll to coat in chocolate. Using a fork remove the truffle out of the chocolate shaking off excess. Place on parchment paper to set. Sprinkle with coconut or any other sprinkles if desired.
• Once the chocolate is set, transfer to a wax paper lined box and store in the fridge or at room temperature.

HAWAIIAN COCONUT CANDY

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.

COCONUT CANDY BALLS

Steps:

• Mix all ingredinets except chocolate chips, chill and roll into balls.
• Let stand 1 hour in refrigerator -- after rolling into balls.
• Dip each candy into melted chocolate chips.

LOW CARB COCONUT COCOA BALLS

Steps:

• In a large mixing bowl, use a fork or whisk to mix together the sugar free powdered sugar and the unsweetened cocoa. Then stir in the unsweetened condensed milk, vanilla extract, coconut oil and 1 cup of the coconut flakes. At some point you will probably need to knead this by hand.Place this mixture in the refrigerator for at least a half hour to allow it to set.
• Prepare cookie or baking sheets with parchment paper . Place the remaining coconut flakes in a shallow bowl or plate.
• Using a scoop or tablespoon, scoop mixture from the bowl and then shape the mix into balls- about 1- 1 1/2″. Then roll the balls in the remaining coconut and place on the prepared baking sheet. Cover and return this to the refrigerator or freeze to firm up. Store these balls individually wrapped or covered well with wax paper or parchment paper separating the layers if layered.

COCONUT BALLS (HAWAIIAN CANDY)

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!