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toasty coconut almond candies recipe

Written on Saturday, September 10, 2016 | 9:59:00 AM



Makes about : 2 dozen candies

Ingredients : 
- 3½ cups unsweetened shredded coconut
- ¼ cup coconut oil, melted
- 1 vanilla bean, split, seeds scraped out and reserved
- 5 tablespoons Lyle’s Golden Syrup (see Tip)
- ¼ teaspoon coarse salt
- ¼ to ½ cup roasted salted almonds
- 12 ounces bittersweet chocolate

Tip : I love Lyle’s Golden Syrup, the thick, richly flavored syrup made from sugar cane. Nowadays, this British staple is easy to find in a well-stocked supermarket. While honey can usually be substituted for Lyle’s, I don’t suggest using honey in this recipe as the flavor is too strong. 

Preparation Method :
1) In a large skillet, toast the coconut over medium heat, stirring constantly, until it is golden brown, 8 to 10 minutes. Transfer the toasted coconut to the bowl of a food processor. 

2) Add the coconut oil and the vanilla bean seeds to the same skillet and warm over low heat, 1 to 2 minutes. Scrape the coconut oil mixture into the bowl of the food processor. Add the Lyle’s Golden Syrup and the salt. Process until the mixture is well combined and the coconut is finely chopped. Transfer the mixture to a bowl and let it stand until completely cool. (The mixture will hold together once the coconut oil cools down.)

3) Line a baking sheet or a plate (depending on how much room you have in your freezer) with parchment. Using your hands, firmly squeeze the mixture into about twenty-four 1½ × 1-inch ovals and set them on the prepared sheet. Press one or two almonds into each oval, taking care to reshape it if necessary. Transfer the sheet to the freezer and freeze until the candies are very firm, at least 30 minutes. 

4) While the candies are chilling, chop the chocolate and melt it in a double boiler or small heatproof bowl set over a pot of barely simmering water. Using two forks, drop a candy into the melted chocolate and toss to coat it. Use a fork to lift the candy out of the chocolate, tap it against the edge of the bowl to allow the excess chocolate to drip off, and then set the candy on the same parchment-lined baking sheet. Repeat with the remaining candies. 

5) Chill the candies for 30 minutes, until they are set, and then transfer them to an airtight container and store them in the fridge for up to a week or in the freezer for up to a month.

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