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Desserts

Chocolate Coconut Candies

Chocolate Coconut Candies recipe
photo by:kraft
I made this for my coworkers but it did not get to leave the house. I had to make a double batch the next day. It is wonderful. Not an easy recipe for beginners but the sec...read more
posted by
vjohnson08
on 3/22/2009
time
prep:
20 min
total:
35 min
servings
total:
12 servings, 2 candies each
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What You Need

1/2
cup  light corn syrup
1/3
cup  sugar
4-1/2
tsp.  water
2
cups  BAKER'S ANGEL FLAKE Coconut
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

Make It

MIX corn syrup, sugar and water in large saucepan. Bring to boil on medium heat, stirring until sugar is dissolved. Stir in coconut. Continue boiling, without stirring, until temperature on candy thermometer reaches 236°F. Drop teaspoonfuls of the coconut mixture onto large sheet of wax paper. Cool.

MEANWHILE, microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool until temperature on candy thermometer reaches 83°F.

DIP coconut balls into chocolate, turning until completely covered. Return to sheet of wax paper; let stand until chocolate is firm.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Cooking Know-How
If you don't have a candy thermometer, remove a small amount of the hot sugar mixture and add to cold water. If the syrup forms a soft ball, then the syrup is at the right temperature.
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