Coconut Candy

READY IN: 25mins
Recipe by SharleneW

I especially like the "Almond Joy" version of this recipe. I found it years ago in Family Circle.

Top Review by

I used a digital meat probe loosely wrapped around my candy thermometer; and that really helped. I am not sure whether it made a difference or not. . . but I used clear Harris Teeter light corn syrup. because I wanted my candies to be as pale as possible. I feel that the coconut dough was too wet and needed more coconut, about 16 ounces would probably have been perfect; as I noted in the store that the HT clear was runnier than the Caro. I also added 1/2 t vanilla and 1/2 t coconut extract. It is moist and delicious. This dough was extremely sticky to work with. I recommend wearing plastic gloves or putting it in a cookie press to fill your molds. I also think that the dough would have a better texture if the coconut were processed in the food processor. This is my picture here with the pink chocolates . . . what you cannot see is that the coconut dough weeps through the chocolate at the bottom because it is too wet, but they are fantastic, and I can't recommend white chocolate enough for these! This is only my first attempt at trying this. To get it into bars, I had to press out the dough between two silicone pads, freeze, and chop into squares, it was hard to do, but I couldn't work with it room temp except as balls. Using a mold would have been alot easier; if I do it again, that's what I'll try.

Ingredients Nutrition


  1. Combine sugar, corn syrup and water in a large saucepan.
  2. Cook, stirring constantly, just until sugar is dissolved.
  3. Cook without stirring to 236 degrees (soft ball); remove from heat.
  4. Stir in coconut and flavoring; cool.
  5. Variation 1: Chocolate Coconut Almond Drops (otherwise known as Almond Joys)- Shape cooled coconut mixture into 1-inch balls, flattening bottoms.
  6. Top each with a toasted almond.
  7. Chill at least 1 hour.
  8. Dip in melted chocolate.
  9. Variation 2: Acorns- Shape in balls, tapering one end to cone shape.
  10. Chill 1 hour.
  11. Dip large end into melted chocolate.

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