Try this Chocolate-Covered Coconut Candy recipe, or contribute your own.
Suggest a better descriptionBlend condensed milk and vanilla. Slowly add powdered sugar, stirring until smooth. Stir in coconut. The mixture should be stiff. Pat mixture firmly into a greased 9- by 13- by 2-inch pan. Refrigerate until firm. In a microwave or a double boiler over hot (not boiling) water, melt chocolate, stirring often. Remove coconut mixture from refrigerator; cut into 1- by 2-inch bars. Set each coconut bar on a fork; dip into chocolate. Tap fork against side of pan or bowl to remove excess chocolate. Transfer bars to waxed paper. Air-dry at cool room temperature (below 70 degrees). This could take several hours. To speed up the process, refrigerate for 30 minutes. Yield: 36 bars (3 dozen). Testers note: These are quite time-consuming to prepare. Keep the chocolate warm while you are dipping. Recipe Source: St. Louis Post-Dispatch - 12-19-1998 Adapted from "Top Secret Recipes" by Todd Wilbur (Plume/Penguin, 1993) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 36 | ||
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Calories: 106 | ||
Calories from Fat: 62 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 9.9mg | 0 % | |
Potassium 92mg | 2 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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