How to Make Coconut Candy

Method 1 of 4: Making Coconut Candy Squares

Gather your ingredients. To make these delicious coconut candy squares, you will need:
- 1 1/2 cups of shredded coconut
- 2 cups of white sugar
- 1/2 cup of light corn syrup
- 1/2 cup of water
- 2 tablespoons of butter
- 1/4 teaspoon of salt
- 1/8 teaspoon of baking soda
Prepare a 9x13" cake tray. Before you begin, line a 9x13" cake tray with aluminum foil and spray the foil with a non-stick cooking spray. Set it aside while you prepare the candy mixture.
Combine the sugar, water and corn syrup in a saucepan. Place the saucepan over a medium heat and stir continuously until the sugar dissolves.
Bring the contents of the saucepan to the boil. Use a candy thermometer to check the temperature of the mixture -- you want it to reach 240 °F (116 °C).
Add the butter and continue to boil. Once the mixture reaches 240 °F (116 °C), add the butter and stir until it's melted and combined. Allow the mixture to continue boiling (without stirring) until it reaches 260 °F (127 °C).
Remove from the heat and add remaining ingredients. Once the mixture reaches 260 °F (127 °C), remove the saucepan from the heat and add in the shredded coconut, baking soda and salt, stirring well to combine. The mixture may foam a little at this point.
Pour the coconut mixture into the prepared cake tray. Use a spatula to smooth the mixture into an even layer, then leave to set for several hours at room temperature. Once set, cut into small squares and enjoy!

Method 2 of 4: Making Chocolate-Covered Coconut Candy

Gather your ingredients. To make these chocolate-covered coconut candies, you will need:
- 1 3/4 cups of confectioners' sugar
- 1 3/4 cups of shredded coconut
- 1 cup of chopped almonds
- 1/2 cup of sweetened condensed milk
- 2 cups of semisweet chocolate chips
Combine the coconut, almonds, sugar and milk. Combine these ingredients in a large bowl until they form a sticky mixture.
- Use your hands to divide the mixture into 1 inch (2.5 cm) balls, then place them on a greased cookie sheet and leave to chill in the refrigerator for approximately 20 minutes.
Melt the chocolate chips. While the coconut candies are chilling, place the chocolate chips in a microwaveable bowl and microwave on high power for one minute. Stir the chocolate, then continue to microwave for 10 to 20 second intervals until the chocolate is completely melted.
Dip the coconut candies in chocolate. Once the coconut candies of hardened, dip them into the melted chocolate, then allow the excess to drip off. Place the chocolate-covered candies on a cookie sheet lined with waxed paper. If you like, you can sprinkle some extra shredded coconut or flaked almonds on top, to decorate. Allow the chocolate to set before devouring!^[2]

Method 3 of 4: Making Jamaican Coconut Drops

Gather your ingredients. To make this traditional Jamaican treat, you only need a few simple ingredients:
- 2 brown coconuts
- 1 cup of fresh ginger, diced
- 2 cups of golden brown sugar, packed
- 3 cups of water
Prepare the fresh coconut. Take your fresh brown coconuts and use a screwdriver to poke holes through the eyes of the nut. Drain the coconut water from the center of the coconuts -- use or discard as you wish!
- Use a hammer to crack the coconuts open and use a butter knife to pry the coconut meat from the shell. Use a vegetable peeler to remove the brown outer layer from the meat, then use a knife to dice the coconut.
- Tip: You can make it easier to remove the coconut meat from the shell by baking the drained coconut in a 400 degree F oven for 10 minutes. Allow the coconut to become cool to the touch before cracking with the hammer.
Combine all of the ingredients in a saucepan. Combine the diced coconut, diced ginger, brown sugar and water in a heavy bottomed-saucepan and place over a medium heat.
Bring to the boil. Stir the mixture continuously with a large spoon until it boils and the sugar starts to caramelize. Keep stirring as the mixture thickens to prevent the sugar from sticking to bottom and sides of the saucepan. Use a candy thermometer to check the temperature -- you want it to reach approximately 295 °F (146 °C).
Spoon the mixture onto a baking sheet. Once the sugar has caramelized nicely and the mixture becomes very difficult to stir, turn the heat down to the lowest setting. Working quickly, spoon drops of the mixture onto a baking sheet lined with waxed paper, using about two tablespoons of mixture per coconut drop. Allow the drops to cool and harden before eating.

Method 4 of 4: Making Nigerian Coconut Candy

Gather your ingredients. To make this traditional Nigerian dessert, you will need:
- One fresh brown coconut
- 200g of confectioners' sugar (approximately 1 3/4 cups)
Prepare the coconut. Use a screwdriver to puncture holes in the eyes of the coconut and drain the coconut water, setting it aside for later.
- Use a hammer to crack open the coconut, then use a butter knife to pry the meat from the shell. Use a fine grater to grate the coconut meat into long, thin strips. Make sure to grate along the meat, rather than across it.
- Tip: You can make it easier to remove the coconut meat from the shell by baking the drained coconut in a 400 degree F oven for 10 minutes. Allow the coconut to become cool to the touch before cracking with the hammer.
Combine the ingredients in the pot and add water. Place the coconut water, grated coconut and confectioners sugar into a saucepan and stir to combine. Add just enough water to cover the coconut mixture, then place a lid on the saucepan and set to a high heat.
Bring the mixture to the boil. Once the coconut mixture starts to boil, remove the lid and stir continuously until most of the water evaporates. Reduce to a low heat and continue stirring while the sugar starts to caramelize.
Keep stirring until the coconut pieces start to brown. As the sugar caramelizes, the coconut mixture will start to stick together and the coconut pieces will turn brown.
- Once this happens, take the saucepan off the heat and spoon the coconut mixture onto a plate. Be careful not to touch the coconut, as it will be extremely hot!
- Once the coconut has cooled, you can serve it as a dessert or keep it for a sticky sweet snack.^[3]