Makes 81 pieces
This coconut filling is similar to some well-known candy bars. It can be dipped in either milk or dark chocolate, depending on your taste. Placing a whole almond on each piece before dipping adds a nice crunch.
Ingredients
- 2 oz (1/4 cup) water
- 6 oz (3/4 cup) sugar
- 12 oz (1 cup) light corn syrup
- 12 oz (4 cups) sweetened shredded coconut
- 2 oz (1/2 cup) marshmallow creme
- 1 teaspoon vanilla extract
- 1 lb (1 1/2 cups) dark or milk chocolate, melted and tempered, for dipping
Directions
- Lightly oil a 9-inch square baking pan and line it with plastic.
- Combine the water, sugar, and corn syrup in a 2-quart saucepan and bring to a boil, stirring constantly. Cover the pan and continue boiling for 3 minutes. Remove the lid, insert a thermometer, and continue cooking until the mixture reaches 245°F.
- Remove from the heat and stir in the coconut. Mix in the marshmallow creme and vanilla extract.
- Pour the mixture into the prepared baking pan. Allow it to cool completely to room temperature, about 1 hour. It is acceptable to leave it overnight, covered.
- Remove from the baking pan by pulling the plastic wrap out of the pan. Invert onto a sheet of parchment paper. Peel the plastic wrap off the coconut.
- Cut the coconut into 1-inch squares using an oiled chef’s knife.
- Dip each square into the tempered chocolate and transfer to a parchment paper-lined baking sheet or tray.
- Garnish each square with a few shreds of coconut before the chocolate sets.
Keys for Success
- Cook the sugar accurately to ensure proper texture.
- Allow the sheet to fully cool before unmolding.
- If the mixture is too soft to cut cleanly, chill it in the refrigerator for 15 minutes before cutting.
