Chocolate Covered Coconut Candy

By Chef Eddy Van Damme

Prep Time:

30m

Yield:

16 candies

Looking for a treat to satisfy friends or colleagues on a nondairy diet? These Chocolate Covered Coconut Candy are dairy-free, gluten-free, and full of coconutty goodness. Give as a gift (or keep them for yourself - we won't' judge).

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

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

Directions

Set aside a silicone baking mat or spread a thin layer of oil on a sheet of aluminum foil. Set aside.
In a saucepan combine sugar and coconut milk and stir to a boil. Keep boiling until the mixture reaches 245°F.
Remove from heat and stir in coconut flakes, vanilla extract, and salt. Stir for a few seconds.
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.
Once completely cooled, melt chocolate in a small bowl in a microwave oven in 6-second intervals.
When melted, pour chocolate in a small piping bag and drizzle chocolate over candies.