The perfect Valentine’s Day gift for anyone who might be a sweet-toothed, coconut fan.
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INGREDIENTS
3 1/2 cups (298g) of shredded sweetened coconut
4 1/2 cups (563g) of confectioners’ sugar
A pinch of salt
1 14 oz. can (397g) of sweetened condensed milk
3/4 teaspoon of vanilla extract
1 1/2 tablespoons of cocoa powder
1/2 teaspoon of strawberry extract
A few drops of red food coloring
SUPPLIES
An 8×8 baking pan
Some parchment
A stand mixer
A spatula
A small heart-shaped cookie cutter
A small container of water
A cutting board
DIRECTIONS
Line an 8×8 baking pan with parchment paper.
In a large mixing bowl, stir together the shredded coconut, confectioner’s sugar, and salt.
Pour in the sweetened condensed milk and mix until you have a cohesive and slightly sticky dough. Scrape down the sides and add a little more confectioner’s sugar, if necessary.
Divide the mixture into three equal portions.
Add the cocoa powder to one portion and mix well until it’s evenly colored, then press it evenly into the baking pan.
Mix the vanilla extract into a second portion then press it evenly into the baking pan.
This portion is going to be very wet and sticky, so you may occasionally need to wipe your hands with a damp paper towel.
Mix the strawberry extract and red food coloring into the final portion and press it evenly into the baking pan.
Refrigerate for 2-3 hours or until completely firm.
Remove the candy from the pan and cut out a heart-shaped piece with the cookie cutter. Press firmly and twist gently to get a clean cut.
If little bits of coconut are sticking out, you can press the cutter firmly into the cutting board to cut those off.
Gently push the candy out of the cutter and place it on the cutting board.
Repeat with the rest of the candy, dipping the cutter in water before each cut.
You can use a scoop to turn the scraps into bite-sized candies.
