Hawaiian Coconut Candy Recipes

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 BALLS (HAWAIIAN CANDY)

Steps:

• Combine sugar and food coloring, add as many drops as you would like to achieve your desired color darkness, into a wide bowl and set aside.
• Combine shredded coconut and corn syrup in a bowl, mash, squeeze and mix until coconut is fully saturated
• Once combined, grab about a 1/2 inch section, squeeze again in palm and then roll lightly into a ball.
• On a wax or parchment paper lined cookie sheet, place the coconut balls on the sheet. Continue rolling balls until bowl is emptied.
• Add the remaining 1/4 cup of light corn syrup into a shallow bowl.
• Take an already shaped ball, dip lightly in corn syrup and roll lightly in your palm again, then add to the colored sugar.
• Roll ball again in palm, add to sugar once more, and toss lightly to coat again.
• Place back onto cookie sheet and place in fridge for about an hour.
• Once hardened, transfer to an airtight container and enjoy!