Neapolitan Coconut Candy Recipe
Are you looking for a fun snack? This Neapolitan Coconut Candy Recipe is perfect. It has three beautiful colors. You do not need to bake it. This Neapolitan Coconut Candy Recipe is very classic.
Ingredients
- 4 cups shredded sweetened coconut
- 1 can 14 oz sweetened condensed milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 3 drops pink food coloring
- 2 tablespoons melted butter
Instructions
Prepare Your Baking Pan
- First, find your square baking pan. Line it with a piece of parchment paper. Make sure the paper covers the bottom. Let the sides hang over the edge. This helps you pull the candy out.
Mix the Main Dough
- Get your large mixing bowl ready. Combine the coconut and condensed milk. Add the melted butter to the mix. Stir in the powdered sugar very slowly. The dough will become very thick now.
Divide the Mixture
- You need three separate bowls for this. Divide the dough into three equal parts. Use a scale for the best results. This ensures your layers look very even.
Create the Chocolate Layer
- Take the first bowl of coconut dough. Add your cocoa powder to this bowl. Mix it until the color is dark. Press this firmly into the prepared pan. Make the surface as flat as possible.
Create the Vanilla Layer
- Take the second bowl of coconut dough. Stir in the pure vanilla extract now. Mix it until the dough is smooth. Press this on top of the chocolate. Be careful not to mix the colors.
Create the Pink Layer
- Take the last bowl of coconut dough. Add a few drops of pink coloring. Mix until the pink color is even. Press this on top of the white. Use your spatula to smooth the top.
Let the Candy Set
- Cover the pan with some plastic wrap. Place the pan in the refrigerator. Let it sit for four hours. Overnight is even better for firm candy. This makes cutting the squares much easier.
Cut into Small Squares
- Lift the candy out using the paper. Place it on a flat cutting board. Use a sharp knife for the cuts. Cut them into one-inch small squares. Serve them on a pretty plate.
Notes
➜ Chill the candy fully before you try cutting.
➜ Use a warm knife for very clean edges.
➜ Press each layer down with a flat cup.
➜ Sift the powdered sugar to remove all lumps.
➜ Use gel food coloring for a bright pink.
➜ Keep your hands damp to stop the sticking.
➜ Use high quality cocoa for a rich taste.
➜ Measure the coconut carefully for the best texture.
➜ Do not skip the parchment paper lining step.
➜ Store the candy in a very cool place.
➜ Use a warm knife for very clean edges.
➜ Press each layer down with a flat cup.
➜ Sift the powdered sugar to remove all lumps.
➜ Use gel food coloring for a bright pink.
➜ Keep your hands damp to stop the sticking.
➜ Use high quality cocoa for a rich taste.
➜ Measure the coconut carefully for the best texture.
➜ Do not skip the parchment paper lining step.
➜ Store the candy in a very cool place.