Chocolate Covered Coconut

Coconut Filling

Ingredients

• 1 Cup Sugar
• 1 1/2 Cups light Corn Syrup
• 1/2 Cup Water
• 4 Cups Shredded Coconut
• 1 tsp Vanilla

Directions

1. Combine sugar, syrup, and water in a heavy saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved.
2. Continue to cook, bringing the mixture to the soft ball stage (236°F on a candy thermometer).
3. Remove from heat and stir in the coconut and vanilla.
4. Pour the mixture onto a marble slab or plastic countertop to cool.
5. When cool enough to handle, shape the mixture into balls. Cover with plastic wrap and place in the refrigerator until well chilled.

Chocolate Coating

Ingredients

• 1 lb. Sweet Chocolate
• 1/2 Cake Paraffin Wax

Directions

1. Melt the chocolate and paraffin wax together in a double boiler.
2. Dip the chilled coconut balls into the melted chocolate.
3. Place the dipped balls on wax paper to cool and set.

Notes

• Makes 2 lbs.
• Paraffin wax was a common ingredient in older candy recipes to help chocolate set with a firm, glossy finish. It can be omitted, especially if using chocolate designed for candy making or tempering.

Original Recipe