1 1/3 cups corn syrup
1 cup sugar
½ cup water
4 cups coconut
2 Tbs. flour
1 tsp vanilla (or other extract)
Boil corn syrup, sugar and water, stirring constantly until candy thermometer reads 232F. Take off the stove and stir in the coconut, flour, vanilla, and food colorings if desired. Cool slightly and form into bite size balls. Freeze then dip in melted chocolate. Store in an air tight container.
exchange the vanilla for any other extract.
once rolled in chocolate, roll in crushed nuts.
place an almond on top, then dip in chocolate to make ‘almond joy’ bites
Recipe courtesy of Auntie Tam - who says it belongs to Tess Humphreys