Cocoanut Creams Recipe

Cocoanut Creams Recipe

History:
Cocoanut creams have been enjoyed as a delightful sweet treat for many years. The combination of grated cocoanut, confectioners' sugar, and other ingredients results in a creamy and indulgent candy that has become a timeless favorite. This recipe has been passed down through generations, with slight variations along the way. The unique texture and rich coconut flavor make cocoanut creams a popular choice among confectionery enthusiasts.

Fun Facts:
1. Cocoanut creams are sometimes called coconut balls or coconut bonbons.
2. The use of cocoanut in candy-making can be traced back to the late 19th century.
3. Cocktail-inspired variations of cocoanut creams, such as piña colada or mojito flavors, have gained popularity in recent years.
4. The addition of a walnut meat in the center of each cream provides a delightful crunch and an attractive presentation.
5. Cocoanut creams make for a wonderful homemade gift during festive seasons or special occasions.

Now, let's move on to the recipe itself:

Ingredients:
- 1 medium-sized cocoanut, grated
- 2 pounds of confectioners' sugar
- 1 large egg white, stiffly beaten
- 1 teaspoonful of vanilla extract
- Halves of English walnut meats (optional)
- 1/2 cake of Baker's unsweetened chocolate
- 1/2 teaspoonful of paraffin

Instructions:

1. In a large mixing bowl, combine the grated cocoanut and confectioners' sugar.
2. Mix the ingredients together until well combined.
3. Add the stiffly beaten egg white and vanilla extract to the bowl.
4. Knead the mixture like you would knead bread for about 10 to 15 minutes. This will help the ingredients bind together and create a smooth texture.
5. If the cocoanut is large or dry, you may need to add an additional 1/2 pound of confectioners' sugar to achieve the desired consistency.
6. Shape the mixture into small balls and place them on a baking sheet lined with waxed paper or a silicone mat.
7. If desired, press halves of English walnut meats into each ball for added texture and flavor. However, you can also leave them plain if preferred.
8. Set the shaped balls aside in a cool place for approximately 30 minutes to allow them to firm up.
9. In a double boiler or microwave-safe bowl, melt the Baker's unsweetened chocolate.
10. Add the paraffin to the melted chocolate, stirring until it is fully incorporated. The paraffin helps the chocolate coating to set and gives it a glossy appearance.
11. Once the chocolate mixture is ready, carefully roll each small ball in it until thoroughly coated.
12. Place the coated cocoanut creams back onto the waxed paper and allow them to dry completely. This may take a couple of hours.
13. Once dried, your delicious cocoanut creams are ready to be enjoyed! Store them in an airtight container in a cool place.

Yield:
This recipe will yield approximately 3 pounds of cocoanut creams, depending on the size of the individual balls.

Similar Recipes:
If you enjoy making cocoanut creams, you may also want to try these similar recipe dishes:
1. Chocolate Coconut Truffles: These truffles feature a rich and creamy coconut filling, coated in smooth chocolate.
2. Coconut Macaroons: These sweet and chewy cookies are made with shredded coconut and egg whites, resulting in a delightful treat.
3. Coconut Bars: These bars combine a crunchy coconut base with a creamy coconut filling, topped with a drizzle of chocolate.
4. Coconut Fudge: This fudge recipe brings together the flavors of coconut and chocolate, resulting in a decadently sweet treat.

Remember, the possibilities with coconut-based candies and desserts are endless! Have fun experimenting and enjoying the delightful tropical flavors.