inutes.
Stir in the coconut and continue cooking, stirring constantly
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
Slice coconut into strips with a vegetable peeler.
Combine all ingredients in a pan.
Boil for 20 to 30 minutes stirring frequently until water evaporates.
Pour onto a large baking sheet.
Separate strips with a fork and let cool.
Store in airtight container.
Mix together with potato masher or hands.
Roll into balls or bars and freeze on foil covered cookie sheet.
Melt chocolate chips and 1 large Hershey bar in double boiler.
Dip balls in chocolate.
Place back on foil; add walnuts to top while chocolate is still warm.
Put back in freezer until set, then in airtight containers.
I usually double this recipe because a can of Eagle Brand milk is one cup.
Mix potatoes and sugar.
Add softened margarine, coconut, vanilla and salt.
Blend well.
Press in greased or buttered pan so that the candy is about 1-inch thick.
Melt chocolate and pour over the candy when firm.
Cut into squares; tastes like Mounds candy bars.
Mix sugar, coconut and 1 tablespoon milk.
Add 1 tablespoon of milk at a time until mixture will hold its shape, but is not too wet and sticky.
Dust each child's hands with confectioners sugar. Give each child a portion of the candy on a sheet of wax paper. Let the children shape candy into 1/2-inch balls and roll in cinnamon.
orm a crust. Combine the coconut, sweetened condensed milk, and pecans
Mix candy, coconut and nuts. Add milk and mix well. Pour mixture into baking dish and cook in oven for approximately 30 minutes at 350\u00b0. Remove from oven and add sugar and flavorings. Mix well and drop on wax paper. Let dry; turn over to dry on other side. Very good.
Soften coconut - you can use the microwave, or a double boiler, or submerge your container in hot water. In a very warm house it might be soft enough already!
Stir in peppermint extract and cocoa powder until thoroughly mixed. Taste as you go - I didn't measure how much I used so this is an estimate.
Pour into candy molds, mini muffin tins, ice cube trays, very small cups, or whatever else you need to get the shape you'd like.
Refrigerate or freeze until solid, and store in the refrigerator.
Combine all ingredients except coconut in a saucepan and stir until sugar is dissolved.
Cook to 245\u00b0 on a candy thermometer or firm ball stage.
Remove from heat and add coconut.
Mix well. Drop by spoonfuls on buttered cookie sheet.
Shape into peaked mounds.
Sweet and chewy.
he condensed milk with the coconut, icing sugar and vanilla extract
Mix sugar, milk, oleo, coconut and pecans. This makes a very thick mixture.
Shape into small balls and place a toothpick in each one.
Put on wax paper.
Chill.
Melt chocolate chips and paraffin wax together.
Dip candy in mixture.
Mix together in saucepan the first 3 ingredients.
Heat to boiling and stir for 5 minutes.
Remove from stove and add marshmallows, coconut and nuts.
Stir.
Pour into buttered pan or drop by teaspoons on waxed paper or sprinkle nuts on waxed paper; pour candy and roll as jelly roll.
Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.
Combine sugar, syrup, and water in a heavy saucepan.
Cover, cook until boiling rapidly.
Remove cover and insert candy thermometer.
Cook until 234'.
Remove heat, add coconut and almond flavoring.
Pour onto a slab or platter and let cool.
Shape into 3/4\" balls.
Dip in chocolate.
Put coconut in cloth and squeeze all juice out.
Boil sugar in coconut milk 5 minutes.
Add coconut and boil 10 minutes or longer.
Set in a pan of cool water and beat until creamy.
Chop the coconut meat into pieces about 1/2 inch square.
Place water in a saucepan, and bring to a boil over medium-high heat. Stir in cinnamon and sugar until dissolved. Boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. Add the lime juice, and turn off heat.
Place spoonfuls of sugared coconut mixture into small paper cups. Cool in cups until hardened.
Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and
rom heat.
Stir in coconut and flavoring; cool.
Variation
Drain milk from coconut and add water to make 1 cup.
Open coconut, peel brown skin from outside and run through fine meat grinder.
To 2 cups sugar, add the liquid, stir until sugar dissolves.
Then cook over moderate heat for 5 minutes.
Add the ground coconut and cream of tartar and boil 10 minutes.
Set aside to cool, then beat until it thickens.
Pour into buttered pan and let it reset.
Slice and stand back.