Coconut Caramel Candies
Coconut Caramel Candies is a easy French recipe that serves 4. 250 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 24 hrs 2 min | Cook: 10 min | Total: 24 hrs 27 min
Cost: $3.00 total, $0.75 per serving
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
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
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
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
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
Cool the mixture
Pour the mixture onto the wooden board, spread it into an even layer and let it cool completely.
Time: PT10M
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
Dietary info: Vegetarian, Gluten‑free, low-calorie
Allergens: Coconut, Sugar
Ingredient Substitutions
- Instead of Freshly grated coconut: Store‑bought dried coconut flakes, Canned grated coconut
- Instead of Granulated sugar: Cane sugar, Brown sugar
Equipment Needed
- Coconut grater (or Ninja blender)
- Baking sheet
- Heavy‑bottomed skillet
- Wooden board
- Wooden or silicone spatula
- Mixing bowl
- Measuring cup
- Plastic wrap or clean cloth
- Clean hands (for shaping the balls)
Critical Steps — Do Not Skip
- Grate the coconut
- Sun‑dry the flakes for 24 h
- Make the caramel without burning it
Chef Tips from the Video
- Lightly toasting the coconut flakes before drying adds a nutty note
- Add a pinch of sea salt to the caramel to balance the sweetness
Troubleshooting
Caramel burns
Reduce the heat, remove the pan from the burner as soon as the sugar starts to change color, and stir gently.
Coconut flakes remain moist after drying
Extend the sun‑drying time or finish drying in the oven at 90 °C for 15 minutes.
The balls fall apart
Make sure the caramel has fully coated each flake and let the mixture cool completely before shaping the balls. You can add a small pinch of salt to improve cohesion.
Storage
Refrigerator: Store the candies in an airtight container; they keep for 1 week.
Freezer: Can be frozen for 1 month in a sealed zip bag.
Room temperature: At room temperature, they stay fresh for up to 3 days if well wrapped.
Make-Ahead Tips
- You can prepare the dried coconut flakes several days in advance
- The caramel can be made ahead, then gently reheated before coating the coconut
Last updated: September 6, 2026
