Does anyone have a recipe for Hawaiian coconut candy?

Question

I'm looking for the kind they sell at the little wayside stands in Maui on the road to Hana. They're kind of like sugar little chips of coconut. They're not like taffy or fudge. If not a recipe, where can I order?

Answer 1

To correct one of the previous posters, Haupia is *not* what you are looking for! It is not a candy, it's a coconut dessert with a pudding-like consistency.

I'm not sure if this is the same type of coconut candy that you found on the road to Hana, but I'm betting it's a bit closer than Haupia!

COCONUT CANDY

1 1/2 cups sugar
1/2 cup water
2 teaspoons light corn syrup
1 1/2 cups grated fresh coconut

Combine sugar, water, and corn syrup. Boil until it spins a thread 2" long (248º F.). Remove crystals from the sides of the pan with a pastry brush dipped in water. Remove syrup from heat, stir in the coconut. Boil the mixture until very thick (236º F.) and again remove from heat. Beat until it becomes creamy and is of the proper consistency to drop from a spoon on waxed paper. If desired, 4 tablespoons of drained crushed pineapple may be added to the syrup with the coconut. Yield: 2 dozen pieces.

Hope this helps!

Answer 2

1

Answer 3

Hawaiian Coconut Candy

Answer 4

Haupia (Hawaiian cocunut candy)
1/2 cup of shredded coconut(optional)
6 cups coconut milk, canned or fresh
1 cup cornstarch
1 cup sugar
1/2 tsp salt
Combine all ingredients and stir until completely dissolved. Cook on medium heat until boiling.Reduce heat to low and stir until thick. Chill till firm.

Answer 5

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Answer 6

Coconut Macadamia Truffles
Ingredients
8 oz Lindt white chocolate
1 cup salted dry-roasted macadamia nuts (5 ounces)
1/4 cup heavy cream
2 tablespoons dark rum
1-1/2 cups finely shredded unsweetened desiccated coconut


Instructions
Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).

Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap­lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.

Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve. Truffles keep, covered and chilled, 1 week.

Yield: 64 truffles

Answer 7

nope but you could go to foodnetwork.com

Answer 8

wallmart