Chocolate Coconut Pecan Candies

Yum
I am a HUGE fan of the frosting that goes on German chocolate cake - huge, seriously huge. I've always thought the frosting would make a great candy so today I made some. Let me say it was an adventure! My first time attempting this and not all that sure how they would come out I found that it was well worth the effort. They are to die for delicious.


You will need parchment paper in addition to the ingredients listed below to work through this recipe. Also, I bought inexpensive chocolate for this first round - chocolate morsels, but a higher quality chocolate might even take this up a whole other level.

The first thing you need to do is make this to die for filling.

• 4 egg yolks
• 1 - 14 oz. can evaporated milk
• 1 tsp. vanilla
• 1 cup white sugar
• 1/2 cup light brown sugar
• 1 1/2 sticks butter - room temperature
• 1 - 7 oz. pkg. shredded coconut - pulsed in the food processor
• 1 - 7 oz. pkg. chopped pecans
• cooking spray

1. In the bowl of your food processor pulse the coconut to get the shards of coconut just a little bit smaller.
2. In a sauce pot whisk together the egg yolks, evaporated milk and vanilla until blended well.
3. Place the sauce pot on your stove and over medium heat add the sugar and butter to the mix.
4. Keep whisking and constantly stirring. When the mixture begins to boil it will start to thicken. At the point of thickness, remove from the heat.
5. Fold in the pecans and coconut and cool down completely. Use a clean sheet tray and spread to cool down faster.
6. Using a scoop or your hands, roll 1" balls of the mixture. Place on a sheet tray lined with parchment paper that you have sprayed with cooking spray and cool down in the refrigerator then cool in the freezer for a few hours.

The chocolate dip:

• 1 lb. chocolate - any kind of chocolate you like

1. Using a double boiler system get some water to a good simmer.
2. Place 3/4 of the chocolate bits in the top of a double boiler or use a bowl over a pot of simmering water.
3. As the chocolate begins to melt, stir with a spatula until melted.
4. Remove from the heat and add in the last quarter of chocolate and keep stirring until melted. The chocolate should be shiny.
5. Take the balls out of the freezer. They still are rather sticky so work quickly. Roll in the chocolate and place on another baking sheet lined with parchment paper.
6. Repeat until all of the balls are coated. Place in the refrigerator when complete and chill down until the chocolate has settled.
7. Keep in the refrigerator until you want some. I suggested lidded plastic containers.