Are you craving a sweet treat, but tired of the same old options? Look no further than the delectable delight of Chocolate Coconut Candy. This irresistible confection combines the rich, decadent taste of chocolate with the tropical paradise of coconut, creating a sensory experience that will transport you to a world of pure bliss. Indulge in the perfect balance of sweet and creamy, with a touch of crunch that adds a delightful textural contrast to each bite. Whether you're entertaining guests or treating yourself to a moment of indulgence, Chocolate Coconut Candy is sure to satisfy your cravings and leave you wanting more.
Here are our top 5 tried and tested recipes!
REALLY EASY CHOCOLATE COVERED COCONUT CANDY
If you are a lover of coconut like myself, then I know you will really love these! ... and they are so easy to make with just 5 ingredients! Make certain the the coconut is soft and fresh, and not hard and dry. If you find that the coconut is shredded too large, just pulse in the food processor for just a few seconds.
Provided by Kittencalrecipezazz
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
- Form into 1-inch balls and place onto wax paper.
- Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
- Dip coconut balls in chocolate.
- Place on waxed paper.
- Refrigerate to harden chocolate.
- Store tightly covered in the refrigerator.
CHOCOLATE COCONUT CANDY BARS
Theses candies are highly addictive and taste very similar to an Almond Joy® bar.
Provided by kcpjstokes
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h50m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
- Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
- Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 21.6 mg, Fat 16 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 147.6 mg, Sugar 25.4 g
CHOCOLATE COCONUT FUDGE CANDY CAKE
Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.
CHOCOLATE-COCONUT CANDY BAR CAKE
It's a candy bar. No, it's a cake with candy bars, and it has mounds of richness!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 16
Number Of Ingredients 28
Steps:
- Heat oven to 350°F. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.
- In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended. Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.
- In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable. Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).
Nutrition Facts : Calories 845, Carbohydrate 108 g, Cholesterol 90 mg, Fiber 3 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 280 mg
CHOCOLATE COCONUT CANDY
Easiest candy you will ever make.
Provided by Brenda Newton
Categories Candies
Time 5m
Number Of Ingredients 3
Steps:
- 1. Melt chocolate and butterscotch chips together in laarge microwave bowl. Approx 2 minutes depending on wattage of your microwave.
- 2. Stir well and add enough coconut to absorb the chocolate mixture.
- 3. Spoon on wax paper. Let harden. Store in air tight container. If humidity is high place in refrigerator to harden and to store.
- 4. Variations: You can crush up chinese noodles in place of coconut or half and half. I have also used crushed rice crispies.
Tips:
- Use high-quality chocolate, as it will make a big difference in the taste of the candy.
- Toast the coconut before using it, as this will bring out its flavor.
- Make sure to melt the chocolate slowly and carefully, stirring constantly to prevent it from burning.
- Line the baking sheet with parchment paper to make it easier to remove the candy once it has set.
- Refrigerate the candy for at least 30 minutes before cutting it into pieces, as this will help it to firm up.
- Store the candy in an airtight container in a cool, dry place for up to 2 weeks.
Conclusion:
Chocolate coconut candy is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor and chewy coconut texture, this candy is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give chocolate coconut candy a try. You won't be disappointed!
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