Molasses Coconut Chews: Makes 2 1/2 pounds.
Of course, these are so much better with dark chocolate.
1 1/4 cups Rapadura or evaporated cane juice 1/2 cup honey or agave
1/3 cup molasses
2 Tbsp butter
4 cups shredded coconut (fresh coconut tastes best)
12 oz semisweet chocolate pieces or a 12 oz dark chocolate bar.
Combine cane juice, honey, molasses and butter in a saucepan. Cook, stirring constantly until cane juice dissolves. Cook without stirring until candy thermometer reaches 266o or the hard ball stage.
Remove from heat; stir in coconut. Pour mixture into a well-buttered 13×9 inch pan. Cool until lukewarm and comfortable to handle. Form candy into 1/2 inch balls, then cool completely before coating them.
Coating: Melt chocolate in a saucepan on very low heat or a double
boiler. Dip each ball into the chocolate with a fork. Cool on a plate. Store up to 3 weeks in the refrigerator.
For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.