coconut candy

Chocolate Coconut Balls

coconut

sugar

sweetened condensed milk

chocolate chips

Tbsp shortening

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.

A stovetop candy perfect for holidays or get togethers. 

Vintage Coconut Ice Bars

heavy cream

coconut extract

Pink food dye

Line an 8x8 pan with parchment paper, set aside.

In a large saucepan, combine the sugar and cream cooking on a low heat until the sugar is dissolved.

Raise heat to medium, bringing the mixture to a boil. Let the sugar-cream mixture boil for 5 minutes. During the boiling time, if it starts to boil too rapidly, then remove it from the heat, you don’t want the hot mixture splattering out of the saucepan.

After 5 minutes, remove from heat and add in the coconut and coconut extract.

Pour half of the mixture into the pan and refrigerate for 10 minutes.

Tint the remaining mixture with pink color, stirring to evenly distribute the color. Put the saucepan back on the warm burner to keep it from setting up.

Remove the pan from the refrigerator and pour the pink mixture on top.

Let the mixture set up in the refrigerator, about 3 to 4 hours. Once firm, cut into small squares and enjoy.

These little toasty coconut balls are the perfect addition to any cookie platter, especially at the holidays. OR are great for gifting!

Toasted Coconut Balls

16-ounces unsweetened desiccated coconut, divided

(14- ounce) can sweetened condensed milk

brown sugar

Divide the coconut in half. Working in batches add half the coconut into a large nonstick skillet. Heat over medium-low heat until golden and toasted, stirring frequently. Once the coconut is toasted, transfer it to a large baking sheet to cool. Repeat with the remaining coconut.

When the coconut is cooled, reserve 1/3 cup of the coconut and place in a small bowl for rolling. Set aside.

In a large bowl combine the remaining coconut, sweetened condensed milk, and brown sugar and stir to combine evenly.

Using a small cookie scoop (1 tablespoon) sized cookie scoop, portion out the mixture and form into a tight ball. Roll the coconut ball in the reserved toasted coconut and set on a parchment lined sheet to set. Repeat with the remaining mixture.

Allow the balls to set up at room temperature for an hour and then transfer to an airtight container to store.

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Chocolate Coconut Balls

Chocolate Coconut Balls

Chocolate Coconut Balls

Vintage Coconut Ice Bars

Toasted Coconut Balls

Top 6 coconut candy recipes from across the web

The most viewed coconut candy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Coconut Balls

Chocolate Coconut Balls

Chocolate Coconut Balls

Chocolate Coconut Balls

Vintage Coconut Ice Bars

Toasted Coconut Balls

The most viewed coconut candy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine