Recipe for cooking golden coconut candy

Desserts to Go with Coffee and Tea :: Candies and Confections

Golden Coconut Candy

This is a Mexican convent recipe.

2 1/2 c. coconut, shredded
1 1/4 c. sugar
1/2 c. water
1 stick cinnamon
2 Tbsp. butter
3 egg yolks
2 c. milk

Preheat oven to 375 degrees F.

Place coconut on a baking sheet lined with aluminum foil. Toast for 15 mins., turning occasionally to brown on all sides. Cool and set aside. Grease an 8-in. square pan, line with parchment paper, then grease the paper.

In a lrg. pot, combine sugar, water, cinnamon and butter. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over med. heat for 2 to 3 mins. to wash down sugar crystals from sides of the pan. Uncover, stir in shredded coconut and, when it appears transparent, add the egg yolks beaten with the milk. Beat, stirring constantly, until the bottom of the pan is visible. Transfer into the prepared cake pan.

Preheat oven to 375 degrees F. Bake candy for 45 mins., or until golden brown. Remove from the oven and let cool for 1 day. Cut into squares and wrap with plastic wrap. Place candy in an airtight container with parchment paper lining the bottom. Seal the container tightly and put in a dry place. The candy will keep for several weeks before you use it.

Makes approximately 24 1-in. squares.