Candy From Bahamas Coconut Crèmes Recipes

COCONUT CREME CHOCOLATES

Steps:

• In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour., Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours., In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

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.

COCONUT CREAM CANDY

Steps:

• Combine all ingredients in a saucepan and heat to 238 degrees F on low heat until thick (about 45 minutes).
• Remove from heat and add vanilla.
• Place cooled mixture into bowl and knead in powdered sugar.
• Shape into small balls and roll in shredded coconut.

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 CHOCOLATE CREAMS

Steps:

• Place coconut in a blender; cover and process until finely chopped. In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in the confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside., Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.