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Sunday, September 2, 2012

Coconut Ginger Candy Drops

By Juvy S. Iliwiliw

Virtually every island has some kind of coconut industry, since there's a use of every part of the coconut, from soap to cooking oil to mattress stuffing. Here, the fresh "meat" is used in a classic candy. There are many variations on this tasty treat, which is sold on the street and in grocery stores, where it's usually homemade.


You will need:

Nonstick vegetable oil spray
2 cups ¼-inch cubes peeled fresh coconut (white part only)
2 cups (packed) golden brown sugar

¼ cup water
2 tablespoons grated peeled fresh ginger
½ teaspoon ground allspice

¼ cup water

Here's how:

Spray large rimmed baking sheet with nonstick spray. Combine coconut and all remaining ingredients in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and mixture comes to boil. Attach candy thermometer to side of pan. Boil until  mixture thickens and temperature registers 295oF, stirring occasionally about 15 minutes. Remove pan from heat. Working quickly, drop about 2 tablespoons mixture for each coconut candy onto prepared baking sheet, spacing apart. Let stand until cool and firm. (Candy drops can be prepared 3 days ahead. Store airtight in single layer at room temperature.)

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