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Coconut Candy

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Ingredients

Adjust Servings:
1 cup sugar
1 1/2 cups light corn syrup
1/2 cup water
1 package flaked coconut (14 oz)
1/2 teaspoon almond extract, or vanilla

Nutritional information

148.5
Calories
0 g
Calories From Fat
0.1 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
21.5 mg
Sodium
39.5 g
Carbs
0 g
Dietary Fiber
22.4 g
Sugars
0 g
Protein
832g
Serving Size

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Coconut Candy

Features:
    Cuisine:

    Fantastic! This is reminiscent of the coconut candy my Caribbean mother used to make for us as kids. Perfect for my child with multiple food allergies. I made exactly as directed, just halving the recipe because we only had a 7 oz package of coconut. Sprayed non-stick spray on a rubber spatula and mini cookie scoop to make working with the stickiness easier. Let cool on wax paper also sprayed with non-stick spray. Took about 7 minutes total, came out wonderfully. Thanks for sharing, this one is going in the rotation!

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Coconut Candy, I especially like the Almond Joy version of this recipe I found it years ago in Family Circle , Fantastic! This is reminiscent of the coconut candy my Caribbean mother used to make for us as kids Perfect for my child with multiple food allergies I made exactly as directed, just halving the recipe because we only had a 7 oz package of coconut Sprayed non-stick spray on a rubber spatula and mini cookie scoop to make working with the stickiness easier Let cool on wax paper also sprayed with non-stick spray Took about 7 minutes total, came out wonderfully Thanks for sharing, this one is going in the rotation!


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    Steps

    1
    Done

    Combine Sugar, Corn Syrup and Water in a Large Saucepan.

    2
    Done

    Cook, Stirring Constantly, Just Until Sugar Is Dissolved.

    3
    Done

    Cook Without Stirring to 236 Degrees (soft Ball); Remove from Heat.

    4
    Done

    Stir in Coconut and Flavoring; Cool.

    5
    Done

    Variation 1: Chocolate Coconut Almond Drops (otherwise Known as Almond Joys)- Shape Cooled Coconut Mixture Into 1-Inch Balls, Flattening Bottoms.

    6
    Done

    Top Each With a Toasted Almond.

    7
    Done

    Chill at Least 1 Hour.

    8
    Done

    Dip in Melted Chocolate.

    9
    Done

    Variation 2: Acorns- Shape in Balls, Tapering One End to Cone Shape.

    10
    Done

    Chill 1 Hour.

    11
    Done

    Dip Large End Into Melted Chocolate.

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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