Pink Coconut Candy Recipes
EASY NO BAKE COCONUT CANDY
This Easy No Bake Coconut Candy Recipe goes together in minutes and is the perfect sweet bite! If you've struggled with making candy in the past, this simple recipe is perfect for you.
Provided by Cookies & Cups
Categories Candy
Time 30m
Number Of Ingredients 4
Steps:
- In bowl mix melted butter, powdered sugar and coconut together until combined evenly. (I used my hands to work it together)
- Form mixture into 1 inch balls and press down slightly in the center.
- Fill a zip-top bag with chocolate or chocolate-hazelnut spread.
- Pipe a 1/4 tsp amount onto each candy.
Nutrition Facts : ServingSize 1 Candy, Calories 79 calories, Sugar 8.3 g, Sodium 40.8 mg, Fat 4.7 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 9.5 g, Fiber 0.7 g, Protein 0.3 g, Cholesterol 6.8 mg
SWEET PINK COCONUT
This recipe is made with one of my favorite products-"sweetened Condensed Milk". This is so good you will be making it often. My Bunko Club ladies "just adore" it. lol.
Provided by Pat Duran @kitchenChatter
Categories Candies
Number Of Ingredients 4
Steps:
- Mix everything together but the food coloring. Dust a 9x13-inch baking pan with powdered sugar. Put 1/2 the coconut mixture in the pan. Press evenly.
- Add pink food coloring (or your choice of color depending on holiday) to the remaining coconut mixture and knead until combined. Place this mixture on top of that in the pan. Dust the top with powdered sugar. Chill . Cut in desired pieces.
COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY
A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated - either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!
Provided by French Tart
Categories Candy
Time P1DT15m
Yield 50-60 Squares of Coconut Ice
Number Of Ingredients 5
Steps:
- Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
- Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
- Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
- Store in an airtight tin for longer periods; keeps for up to 4 weeks.
- Cook's tips.
- If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.
Nutrition Facts : Calories 84.8, Fat 2.9, SaturatedFat 2.4, Cholesterol 2.8, Sodium 27.8, Carbohydrate 14.4, Fiber 0.3, Sugar 14, Protein 0.9
3-INGREDIENT COCONUT CANDY
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.
Provided by mersaydees
Categories Low Protein
Time 40m
Yield 6 candies
Number Of Ingredients 3
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.
Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9
PINK COCONUT CANDY
I got this recipe from my mother. When I was in grade school, we used to make these every Christmas as gifts for my teachers--they're a great project for kids to help with. Pink with strawberry flavoring is traditional, but you can experiment with other flavors and colors too. Yield is estimated.
Provided by SaraStar
Categories Candy
Time 30m
Yield 36 candies
Number Of Ingredients 5
Steps:
- Mix everything together.
- Drop by spoonfuls onto waxed paper and let sit for four hours or until set.
Nutrition Facts : Calories 71.3, Fat 2.2, SaturatedFat 1.4, Cholesterol 6.9, Sodium 18.8, Carbohydrate 12.7, Sugar 12.4, Protein 0.5
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.
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