Imperial Sugar
Imperial Sugar

Chocolate Covered Coconut Candy

Chocolate Covered Coconut Candy


  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2/3 cup coconut milk, regular (not light)
  • 1 3/4 cup unsweetened coconut flakes, not shredded
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup chocolate


  1. Set aside a silicone baking mat or spread a thin layer of oil on a sheet of aluminum foil. Set aside.
  2. In a saucepan combine sugar and coconut milk and stir to a boil. Keep boiling until the mixture reaches 245°F.
  3. Remove from heat and stir in coconut flakes, vanilla extract, and salt. Stir for a few seconds.
  4. Drop mixture using a spoon onto prepared surface. If mixture has become too sandy before it has been dropped, return it to the heat and add a couple of teaspoons of water. Stir for a few seconds and drop mixture once more.
  5. Once completely cooled, melt chocolate in a small bowl in a microwave oven in 6-second intervals.
  6. When melted, pour chocolate in a small piping bag and drizzle chocolate over candies.