- Baking spray
- 1 1/2 cups sugar
- 1/2 cup water
- 2 cups unsweetened desiccated coconut (also called finely grated)
- Pinch ground cardamom
- Drop pink food coloring, optional
Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!
More Recipes and Ideas:
Coconut Toffee 2, Chocolate and Coconut Lace Cookies, Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut, Shortbread Cookie Recipes, Apple Crisp Recipes, Christmas Candy Recipes, Banana Split Recipes, Gelato Recipes, Baking
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