Coconut Toffee 2 Recipes

COCONUT TOFFEE

Steps:

• Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
• In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
• Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

COCONUT TOFFEE OATMEAL COOKIES

Steps:

• Preheat oven to 375*F.
• Line a few cookie sheets with parchment paper.
• Beat the butter and brown sugar until smooth.
• Add the eggs and vanilla; blend until smooth.
• Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
• Stir in the oats, toffee bits, and coconut by hand.
• Drop dough by rounded teaspoons.
• 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
• Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.

COCONUT TOFFEE 2

Steps:

• Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.
• Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).
• In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil.
• Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business.
• When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature.
• Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour.
• When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!

COCONUT-TOFFEE BLONDIES

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray.
• In a large bowl, whisk together melted butter and next 3 ingredients.
• In a small bowl, combine flour and baking powder. Add to butter mixture, stirring to combine. Stir in toffee bits, coconut, and pecans. Spoon batter into prepared pan.
• Bake for 20 to 25 minutes or until golden brown. Let cool for 1 hour before cutting. Store in an airtight container up to 1 week.