Coconut Toffee Recipe

So there I was, faced with an existential craving for something sweet and chewy, when this magical coconut toffee recipe came into my life like a long-lost friend. Let me tell you, it’s like a blissful snack journey where coconut meets caramel, and it’s all kinds of amazing! 🍬

I adore making sweet confections that harmonize taste and texture. My coconut toffee is a wonderful mingling of blatant flavors.

It brings together the luscious creaminess of sweetened condensed milk and unsalted butter, the not-too-sweet sweetness of sweetened desiccated coconut, the slight-to-no sweetness of toasted pecans (which are mixed in), and the flavor of coconut oil (which is slathered on the pan’s interior), helping the toffee release from the pan. That is no mean feat when your toffee is this creamy.

Coconuts used to be grown only in tropical areas, but that is no longer true. Coconuts now flourish almost everywhere on Earth.

Very few shops sell coconut toffee. Do not let that fact or the busyness of your day deter you from proffering this luscious treat.

Coconut Toffee Recipe Ingredients

• Desiccated Coconut: Rich in fiber, adds a delightful nutty texture.
• Granulated Sugar: Primary sweetener, crucial for toffee’s caramelized flavor.
• Condensed Milk: Creamy texture, adds sweetness and richness to the toffee.
• Unsalted Butter: Provides smoothness and a rich buttery taste.
• Vanilla Extract: Enhances aroma, adding a warm, sweet flavor note.

Coconut Toffee Recipe Ingredient Quantities

• 1 cup desiccated coconut
• 1 cup granulated sugar
• 1/2 cup condensed milk
• 1/4 cup unsalted butter
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• Pinch of salt

How to Make this Coconut Toffee Recipe

1. Getting a baking sheet ready means lining it with parchment paper or giving it a light greasing with butter.

2. In a large saucepan, mix together the sugar and water. Stir over medium heat until the sugar completely disappears into the liquid.

3. Raise the heat to medium-high and heat the mixture until it comes to a boil without stirring. Let it cook until it becomes a deep golden brown.

4. Lower the heat to low and add the unsalted butter with care; stir until it has melted and is thoroughly mixed.

5. Slowly add the condensed milk to the mixture while stirring continuously to guarantee that a smooth blend is obtained.

6. Stir in added desiccated coconut and a little salt until well combined.

7. Keep on cooking over a low flame, stirring all the time, until the mixture thickens and begins to separate from the sides of the pan.

8. Take off the heat and mix in the vanilla extract.

9. In a swift manner, pour the toffee mixture onto the baking sheet that has been prepared, and use a spatula or spoon to spread it evenly.

10. Let the coconut toffee cool down all the way, and then cut it into pieces for serving. Store it in an airtight container.

Coconut Toffee Recipe Equipment Needed

1. Baking sheet
2. Parchment paper or brush for greasing
3. Large saucepan
4. Wooden spoon or heatproof spatula
5. Measuring cups
6. Measuring spoons
7. Sharp knife (for cutting pieces)
8. Airtight container for storage

FAQ

• Can I use sweetened coconut instead of desiccated coconut?Certainly, but it will sweeten them further. You might want to decrease the amount of sugar used to allow other flavors to shine.
• What can I use instead of condensed milk?Evaporated milk can be used with an increase in sugar, but the texture may not be the same.
• Is there a way to make this recipe dairy-free?Try using coconut cream in place of condensed milk and a dairy-free substitute for butter in your recipes. Just be aware that the flavor might be a little off from what you expect.
• How do I store coconut toffee?Keep it in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks.
• Can I add nuts or other ingredients?Definitely! For an added kick of flavor and crunch, you can toss in some chopped nuts—almonds or cashews are nice—into the mix.
• Why did my toffee turn out too hard?It is possible that it was overcooked. Ensure to take it off the heat when it has the consistency you want.
• Can this recipe be doubled?Of course, just ensure you utilize a sufficiently big saucepan to avoid a boil-over situation during the cooking process.

Coconut Toffee Recipe Substitutions and Variations

Desiccated coconut: You can swap it for shredded coconut for a slightly different texture.
Coconut sugar or light brown sugar, for a more caramel-like flavor, can substitute for granulated sugar.
Sweetened coconut milk or evaporated milk with added sugar can be used as an alternative to condensed milk.
Coconut oil: Use this for a butter substitute if you want a stronger coconut taste.
Almond extract: For a distinctively nutty flavor, you can use almond extract; it’s a great substitute for vanilla in many recipes.

Pro Tips

1. Temperature Control When cooking the sugar and water mixture, use a candy thermometer to monitor the temperature precisely. Aim for about 320°F (160°C) to achieve the perfect caramelization without burning.

2. Uniform Mixing Before adding the condensed milk, ensure the caramel is fully mixed after the butter melts. This prevents any separation and ensures a smooth texture.

3. Coconut Toasting For enhanced flavor, toast the desiccated coconut lightly before adding it to the mixture. This will give a richer, nuttier taste to the toffee.

4. Cooling Rack After placing the toffee mixture on the baking sheet, transfer it to a cooling rack. This allows air to circulate more evenly, helping the toffee set faster.

5. Cutting Technique Use a sharp, lightly greased knife to cut the toffee once it’s almost set but still slightly warm. This prevents cracking and sticking, resulting in cleaner edges.