Coconut Caramel Candies

Ingredients

• 2 tasses Freshly grated coconut (Coconut flakes obtained by grating half a coconut and sun‑drying for 24 h)
• 0.5 tasse Granulated sugar (Granulated white sugar, used for the caramel)

Instructions

1. Grate the coconut

   Cut the half coconut into quarters and grate the flesh using a traditional grater or a Ninja blender to obtain flakes.

   Time: PT2M

2. Sun‑dry the flakes

   Spread the flakes on a baking sheet, cover them with a clean cloth and let them dry in the shade of the sun for about 24 hours.

   Time: PT24H

3. Prepare the caramel

   Place the pan over low heat, add ½ cup of granulated sugar and let it melt slowly without stirring excessively until a golden caramel forms.

   Time: PT5M

   Temperature: feu doux

4. Coat the coconut

   Stir the sun‑dried coconut flakes into the hot caramel and mix until each piece is well coated.

   Time: PT2M

   Temperature: feu doux

5. Cool the mixture

   Pour the mixture onto the wooden board, spread it into an even layer and let it cool completely.

   Time: PT10M

6. Shape the candies

   Once the mixture has cooled, take small portions and roll them between your hands to form firm balls the size of a walnut.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

1 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g