Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups sweetened coconut
  • 1/2 cup plus 1 tablespoon sweetened condensed milk
  • 2 tablespoons light corn syrup
  • 1/2 to 1 teaspoon vanilla extract
  • 12 oz. Wilton Dark Cocoa Candy Melts or Chocolate Chips (or almond bark)
  • 1 teaspoons Crisco shortening or Paramount Crystals

Instruction

  • Coarsely chop the sweetened coconut flakes.
  • In a small mixing bowl combine the sweetened coconut flakes, sweetened condensed milk, corn syrup and pure vanilla extract. Set the bowl aside.
  • If using a block of chocolate chop the block into smaller pieces. Place the melting chocolate into a microwavable bowl with the Crisco or Paramount Crystals. Slowly melt the chocolate in the microwave for 20 seconds at a time. Mix the melting chocolate each time until you see just a few pieces of un-melted chocolate in the bowl. Stop melting and stir until the smaller pieces have melted.
  • Fill the bottom of the candy molds with a layer of melted chocolate. Tap the candy mold on the counter to level out the chocolate and work it around the inside edges of the candy mold.
  • Allow the chocolate to harden.
  • Fill each center of the chocolate coated candy mold with 1 teaspoon of the coconut candy filling.
  • Melt the remaining chocolate if it has begun to harden and fill in the top of each of the individual candy mold cavity covering the coconut filling completely. Tap the mold on the counter to level the chocolate and fill in any holes. Do not over fill the mold.
  • Chill in the refrigerator until chocolate has hardened, about 15 minutes.
  • Turn mold over on a piece of parchment paper or foil to unmold the candy. Repeat with all of the candy molds.
  • Store the coconut candy in an air tight container.