TOOLOOM (TRINIDADIAN MOLASSES AND COCONUT SWEETMEAT)
Provided by Daisann Mclane
Categories dessert
Time 45m
Yield Two dozen balls
Number Of Ingredients 5
Steps:
- Heat the molasses in a heavy saucepan over medium heat. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
- Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.
- Remove from the heat. Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter. Allow to cool.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 15 grams, TransFat 0 grams
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Ssenkumba Moses
[email protected]Not a fan of the texture of this Tooloom. It was a bit too chewy for me.
Mdrakib hossain
[email protected]This was my first time making Tooloom and it came out perfectly! The instructions were easy to follow and the end result was delicious. I will definitely be making this again.
Elias Mozumder
[email protected]I tried this Tooloom recipe and found it to be a bit too sweet for my taste. I might try reducing the amount of molasses next time.
Ashraful Haque
[email protected]Just made this Tooloom and it turned out great! Love the coconut and molasses combination. Definitely a new favorite.
Ghulam Sadiq
[email protected]This Tooloom recipe was a hit at my last potluck! I followed the recipe exactly and the results were incredible. The molasses and coconut flavors blended perfectly, and the texture was chewy and satisfying. My friends and family raved about it, and I