COCONUT CHOCOLATE CREAMS
My mom gave me the recipe for these tempting truffle-like candies. They make any occasion special for my family. I love to impress dinner guests by setting out a pretty plate of these treats at the end of the meal.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205 calories, Fat 9g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT CREME CHOCOLATES
I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. -Dolores Wilder, Texas City, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COCONUT CREAM PATTIES
Steps:
- Fill a medium saucepan with an inch of water and set it over medium heat to simmer.
- In the bowl of a double boiler (or a bowl that fits snugly on top of your saucepan), combine the powdered sugar, butter, and egg white, and whisk together. Place the bowl over the saucepan of simmering water, and continue to heat and stir until the mixture is well-combined and very runny, about 5 to 10 minutes.
- Remove the bowl from the heat and stir in the coconut, vanilla, and coconut extract. Wrap the bowl with plastic wrap and refrigerate until it is firm enough to scoop about 2 hours.
- Once the candy has firmed up, line a baking sheet with waxed paper or parchment paper. Place the chocolate candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating. Cover a baking sheet with waxed paper or parchment paper.
- Using a teaspoon, scoop small balls of the coconut mixture and flatten them into discs between your palms.
- Using two forks or dipping tools, dip the discs in the chocolate and drag the bottom against the lip of the bowl to remove excess chocolate. Place the dipped patty on the prepared baking sheet and while the chocolate is still wet, sprinkle the top with a pinch of coconut. Repeat the dipping process with the remaining coconut candy and chocolate.
- Place the dipped patties in the refrigerator to set the chocolate, about 20 minutes. Store coconut patties in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve these candies at room temperature.
Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 10 mg, Fiber 4 g, Protein 3 g, SaturatedFat 11 g, Sodium 12 mg, Fat 18 g, ServingSize 24 to 30 patties, UnsaturatedFat 5 g
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
COCONUT CREAM CANDY
Make and share this Coconut Cream Candy recipe from Food.com.
Provided by Shawn H
Categories Candy
Time 1h
Yield 20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202, Fat 1.7, SaturatedFat 1, Cholesterol 6.4, Sodium 141.3, Carbohydrate 46.5, Sugar 42.8, Protein 1.5
COCONUT CREAM TRUFFLES
I ripped this out of a magazine I was finished with while traveling abroad... they looked so tempting.I'm not a big fan of white chocolate or coconut flavour but made them for a party and thought hubby would love them... well, shock ! they were the surprise hit of the party & I really like these too :) They made it into my family handwritten recipe book. It's easy to make and can be made in advance, both major points for making it onto my menu's. Recipe calls for Coconut essence and I can't get it here in The Netherlands ... it probably makes the taste a little less intense. You choose .. if you are a true fan of coconut throw it in, if you don't have it or like the taste as much, I wouldn't worry at all about not adding it. Enjoy ! Note: butter measurement 150g = 5 1/4 oz and chocolate measurement 375g = 13 1/4 oz.
Provided by kiwidutch
Categories Candy
Time 2h25m
Yield 50 chocolates
Number Of Ingredients 8
Steps:
- Gently melt butter and white chocolate in large bowl in microwave.
- For best results don't over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it's all smooth.
- Add coconut milk, coconut essence (optional), desiccated coconut and icing sugar.
- Stir until well mixed.
- Recipe says chill so you can roll it into balls, freeze etc, but personally I spooned my mixture into two small plastic bags so that it formed slabs about 2cm thick, then threw it into the freezer for at least 2 hours.
- Remove slabs from freezer, peel away plastic bags and"dice" your mixture so that you have a plate full of little cubes.
- Microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (doing it like this meant that the mixture started to set quickly and evenly around the cubes and didn't just make puddles at their bases).
- Dip the cubes one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated.
- Place coated cubes onto a tray lined with foil.
- Leave at room temperature to set, and store in a cool place (not the fridge).
- Edited to add: making the filling into round balls does look more professional and less "home made" -- mind you, once your family and friends have tasted these they honestly won't care how they look, they'll be too busy diving back in for another one :).
- I loved the suggestion about the other flavours and played around with it -- some of my guests preferred 2T Tia Maria etc for a softer more mellow taste, other preferred theirs with 3T for a stronger taste.
- The mixtures with the Baileys/Tia Maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.
CHOCOLATE & COCONUT CREAM TORTE
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,
Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
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