Chocolate-Covered Coconut Candy Recipe - Cooking Index
Chocolate-Covered Coconut Candy Recipe - Cooking Index
| 5 oz | 142g | Sweetened condensed milk |
| 1 teaspoon | 5ml | Vanilla |
| 2 cups | 396g / 13oz | Powdered sugar |
| 14 oz | 397g | Premium shredded or flaked coconut |
| 1 | Semisweet chocolate chips - (24 oz) |
Blend condensed milk and vanilla. Slowly add powdered sugar, stirring until smooth. Stir in coconut. The mixture should be stiff.
Pat mixture firmly into a greased 9- by 13- by 2-inch pan. Refrigerate until firm.
In a microwave or a double boiler over hot (not boiling) water, melt chocolate, stirring often. Remove coconut mixture from refrigerator; cut into 1- by 2-inch bars.
Set each coconut bar on a fork; dip into chocolate. Tap fork against side of pan or bowl to remove excess chocolate. Transfer bars to waxed paper. Air-dry at cool room temperature (below 70 degrees). This could take several hours. To speed up the process, refrigerate for 30 minutes.
Yield: 36 bars (3 dozen).
Tester's note: These are quite time-consuming to prepare. Keep the chocolate warm while you are dipping.
Source:
St. Louis Post-Dispatch - 12-19-1998 - Adapted from Top Secret Recipes by Todd Wilbur (Plume/Penguin, 1993)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.