Jalao Coconut And Honey Candy Recipes

[RECIPE] JALAO DOMINICANO (COCONUT AND HONEY CANDY)

Steps:

• Cooking the candy: Grease the tray with oil. Mix in honey, coconut flakes, and ginger. Pour into a saucepan and bring to a boil over medium heat. Once it starts boiling stir vigorously until the honey has turned a very dark caramel color (about 5 minutes).Pour the mixture on the greased tray. Cool to room temperature.
• Making balls: Cover your hands with a bit of oil and make balls about 1.5 in [4 cm] in diameter. Rest on the greased tray.
• Serving: Serve at room temperature. For a bit of contrast, you can sprinkle with coconut flakes.It keeps in a tight-lidded jar for a couple of days or the fridge for a week, but always serve at room temperature because when cold they get very hard.

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.

3-INGREDIENT COCONUT CANDY

Steps:

• Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
• In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
• Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
• Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
• When cool and firm, wrap individually in plastic wrap.
• Store in an airtight container up to a week.

JALAO (COCONUT AND HONEY CANDY)

Steps:

• Cover a cookie sheet with the oil.
• Pour honey into a saucepan and bring to a "violent" boil over medium heat.
• Mix in the coconut and pour the mixture on the oiled tray. Cool to room temperature.
• Cover your hands with a bit of oil and make balls about 1.5" in diameter. Rest on a soild surface. Serve at room temperature. For a bit of contrast you can sprinkle with coconut flakes.

CHOCOLATE COCONUT CANDIES

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.