Coconut candies coated in chocolate

Name: Coconut candies coated in chocolate
Ingredients: 150 g instant milk powder (not Raraul or the kind that requires boiling; quality matters) 125 g powdered sugar 100 g soft butter 100 g coconut + 20 g for rolling the candies 75 g almonds (or raisins; pistachios; walnuts; etc.) OPTIONAL; GLAZING 90 g high-quality dark chocolate (otherwise they won't be shiny and smooth) 50 g white chocolate

Dessert - Coconut candies coated in chocolate by Ileana K. - Recipia

Coconut candies coated in chocolate I made these coconut candies during a time of much pressure. They are not demanding, require no baking, and are made with easily found ingredients. This time I worked quickly, and the candies left home almost immediately – only a few remained for the photo the next day. I left the butter out overnight at room temperature and in the morning, I got straight to work. Quick info Total time: 40-50 minutes Preparation time: about 40 minutes No baking or boiling Yields: 35-40 candies (from the quantities below) Difficulty: easy Suitable for festive trays, school lunches, or quick snacks Ingredients 150 g instant milk powder (do not use Rarău or boiling variety) 125 g powdered sugar 100 g soft butter (taken out in advance from the fridge) 100 g shredded coconut + 20 g extra for rolling 75 g almonds (or pistachios, walnuts, raisins, to taste) Optional for glazing: 90 g quality dark chocolate 50 g white chocolate (for decoration) Preparation method 1. In a large bowl, I mixed the milk powder, powdered sugar, soft butter, and the 100 g of shredded coconut by hand. Knead well until everything binds into a compact mixture. If after a few minutes it seems too dry, add a little hot water (up to 1/2 tablespoon). I didn’t need to. 2. From the obtained mixture, I broke off small pieces, about 2 cm in diameter, and placed an almond in the center. I shaped the balls so that the almond was completely covered. 3. I placed them on a plate. Then, in batches of 5-6 pieces, I rolled the candies in the remaining 20 g of coconut, placing them on a clean plate. I left them like this, without glazing. 4. Half of the candies I prepared for glazing. I did not roll them in coconut but placed them directly in the freezer for 10 minutes to firm up a bit. 5. I melted the dark chocolate over steam (bain marie). Using a skewer, I dipped each cooled candy in the melted chocolate. I placed them on a rack with a tray underneath to catch the excess. 6. I put the glazed candies in the freezer for another 15 minutes to set the chocolate glaze. In the meantime, I melted the white chocolate. 7. For decoration, I made a small cone from baking paper (opening about 1-1.5 mm) and drew thin spirals with the white chocolate on each glazed candy. I kept them in the freezer for another 7 minutes to set the decoration as well. Why I make this recipe often The candies are prepared quickly and do not require special equipment. They are suitable when something festive is needed without baking or when I need a snack to take on the go. They can easily be customized with other types of nuts or dried fruits. Tips and variations Tips The milk powder should be instant. I have noticed that varieties that require boiling do not mix well. The butter must be soft – if it is cold, the mixture binds harder. For the glazed candies, it’s good to leave them in the freezer before dipping them in chocolate. This way, the glaze adheres evenly and firmly. Substitutions Almonds can be replaced with pistachios, walnuts, hazelnuts, or even raisins. Mixes can be made, depending on what you have on hand. If you don’t have white chocolate for decoration, they can be left plain or you can use milk chocolate. Variations The mixture can be flavored with a little vanilla or grated orange peel. For a less sweet version, reduce the powdered sugar to taste. If desired, the candies can be fully coated in dark chocolate or just half. Serving ideas The candies can be placed in small paper cups or directly on trays. They are suitable for festive meals, at the office, or as a quick dessert with coffee. Frequently asked questions 1. What kind of milk powder should I use? The milk powder should be instant, not the kind that needs to be boiled. I have tested with different varieties, and instant ones provide a smoother texture without graininess. 2. Can I store the candies at room temperature? I recommend storing them in the fridge, especially if they are glazed with chocolate. At room temperature, the butter can soften, and the candies become mushy. 3. Should the almonds be roasted or raw? I used raw almonds, but if you have time to lightly roast them, the flavor will be more intense. 4. Can the candies be frozen? Yes, they can be frozen, but the texture will change slightly after thawing. They are best consumed fresh or stored in the fridge. 5. How thick should the chocolate glaze be? A single dip in the melted chocolate is sufficient. If you want a thicker layer, repeat the process after the first layer has set. Nutritional values Estimate (for 1 candy, without glaze, from 40 pieces): Calories: approximately 60-70 kcal Carbohydrates: 7 g Fats: 4 g Proteins: 1 g If you add chocolate glaze, the values may increase by another 15-20 kcal per candy, depending on how much chocolate sticks to each. These are approximate values. Storage and reheating The candies last in the fridge in an airtight container for up to 7 days. No reheating is needed. If you take them on the go, keep them in rigid boxes, especially the glazed ones. For longer periods, they can be frozen, but the texture changes slightly after thawing.

Coconut candies coated in chocolate

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