Baked Coconut Candies (Cocadas Horneadas) | Print |
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coconut candies

Makes about 16 candies                     

  • ½ cup sugar
  • 1 tablespoon corn syrup
  • 1 inch cinnamon stick
  • 10 ounces dried unsweetened coconut flakes, preferably coarsely shredded
  • 2 tablespoons milk
  • 3 large egg yolks
  1. Combine 1 cup water, sugar, corn syrup and cinnamon stick in a medium, heavy saucepan. Heat to a boil and wash down the sides of the pan with a brush dipped in water. Add the coconut and simmer about 15 minutes over medium to medium-low heat, stirring frequently, until liquid has been absorbed (do not let it brown). Remove from the heat and pick out the cinnamon stick.
  2. Mix together the milk and egg yolks, stir in a few spoonfuls of the hot coconut, then stir the yolk mixture back into the pan. Set over medium-low and cook, stirring constantly, until the yolk mixture has thickened and been absorbed, about 5 minutes. Remove from the heat, spread out on a tray or baking dish and cool to room temperature.
  3. Heat the oven to 325° and line a large baking sheet with parchment paper. For each candy, scoop up about 2 tablespoons of the cooled coconut mixture, form it into a 2-inch cake (about ½ -inch thick) and lay on the baking sheet..
  4. Bake until thoroughly golden brown, about 20 to 25 minutes. Cool on the baking sheet. Remove from the sheet; let stand upside down for about an hour to firm the bottoms, then store in an airtight container.