Coconut Toffee Recipe (2024)

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Coconut toffee is a popular Indian Christmas sweet. You need only 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and ghee.

Coconut Toffee Recipe (1)

You can either flavor coconut toffee with cardamom powder, rose extract or vanilla extract. Today I’ve used vanilla extract. In terms of texture, it is hard on the outside, due to the crystallization of sugar, but just melts in your mouth and all of that grated coconutgives a wonderful chewy texture.

I used to love coconut toffee as a kid, in fact, I still do! Now, these can be pretty addictive, especially if you have a big sweet tooth like me! I learnt these from my Mum in law, and was surprised to know how simple a sweet this was to prepare!

If you are hard pressed for time or on a lookout for something quick to prepare for your Christmas sweet platter, then this coconut toffee just fits the bill. Make some this Christmas and share them with your near and dear ones!

Coconut Toffee Recipe (2)

Be forewarned though, this is a really sweet dessert. Coz it is basically made of sugar and water to which coconut, semolina, and some flavoring are added. It needs that amount of sugar to help it reach a soft ball stage. As soon as the mixture hits the greased pan, it will begin to set. In about an hour or two, this sets up completely.

This coconut toffee is not a difficult recipe and there are very few chances of messing it up. It’s as easy as can be. Make sure you gather all your ingredients and have them measured out before you start the process of cooking. This recipe yields about 24, 1-inch pieces, you can multiply for more yield.

Table of Contents

STEP BY STEP INSTRUCTIONS TO MAKE COCONUT TOFFEE

1.Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.

Coconut Toffee Recipe (3)

2.Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.

Coconut Toffee Recipe (4)

3.Add few drops of food color.

Coconut Toffee Recipe (5)

4.Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.

Coconut Toffee Recipe (6)

5.Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes. It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.

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6.As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.

Coconut Toffee Recipe (8)

7.Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container.

Coconut Toffee Recipe (9)

NOTES

1.You can multiply this recipe to get more yield.

2.You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee.If you are adding rose extract/essence, add it at the same time in place of vanilla extract.

Coconut Toffee Recipe (10)

LOOKING FOR MORE CHRISTMAS SWEETS? DO CHECK OUT THESE DELICIOUS TREATS TOO

  1. No cook and eggless marzipan
  2. Milk cream
  3. Doce de grao
  4. Bolinhos de coco
  5. Goan Baath cake
  6. Bebinca
  7. Rich Christmas fruit cake
  8. Perad ( Guava cheese)
  9. Neureos

HOW TO MAKE COCONUT TOFFEE?

Coconut Toffee Recipe (11)

Coconut Toffee Recipe

Coconut Toffee Recipe (12)Freda Dias

This coconut toffee is a popular Indian Christmas sweet. You simply need 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and some ghee. You can either flavor it with cardamom powder, rose extract, or vanilla extract.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine Goan, Indian

Servings 24 squares

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 & 1/2 cups unsweetened desiccated coconut
  • 1/4 cup fine semolina/rava/sooji
  • 1 & 1/4 cup sugar*
  • 3/4 cup water
  • 1/2 tsp vanilla extract*
  • 1/2 tbsp ghee + more for greasing the tray
  • 3-4 drop of red food color, optional

Instructions

  • Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.

  • Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.

  • Add few drops of food color.

  • Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.

  • Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes. It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.

  • As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.

  • Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container. It stays good for 2-3 weeks at room temperature.

Notes

  • You can multiply this recipe to get more yield.
  • You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee. If you are adding rose extract/essence, add it at the same time in place of vanilla extract.

Keyword Coconut Toffee, Indian Coconut Toffee

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Coconut Toffee Recipe (13)

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Regards,

Freda

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Coconut Toffee Recipe (2024)

FAQs

Why is my toffee chewy and not crunchy? ›

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Should I stir while making toffee? ›

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

How do you know when toffee is done? ›

Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes.

What happens if you overcook toffee? ›

Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!

Why is my toffee not set and why is it's texture grainy and not smooth? ›

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

What to do if your toffee won't harden? ›

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

Why do you add vinegar to toffee? ›

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

Why did my butter and sugar separate when making toffee? ›

The butter, sugar and syrup are melted together and should form a smooth sauce. When the sauce cools it should remain amalgamated. If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.

How do you keep butter and sugar from separating when making toffee? ›

Rub the cube of butter around the sides of the pan before adding sugar. This will help keep sugar crystals from clinging to the sides. When adding the sugar, place it in the center of the pan to keep sugar crystals off the pan sides. During cooking, occasionally wash the sides of the pan with a brush dipped in water.

What is the best pan for making toffee? ›

This should NOT be a non-stick pan, because non-stick pans allow crystals to be pulled into the cooking toffee and will cause the batch to crystallize. The heavy pan distributes heavy evenly so the toffee cooks without burning.

Why do you add baking soda to toffee? ›

Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.

How do you know when toffee is done without a thermometer? ›

For cooking: cook the toffee until it turns nutty brown. Don't stop cooking it until it's brown. Stop cooking it immediately as soon as it's brown.

What is the hard crack stage of toffee? ›

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

Why does my toffee separate at the end? ›

Common Causes. One of the most common triggers is when the candy has undergone an abrupt temperature shift, either becoming too cold or too hot in a very short period of time.

Why is my toffee gooey? ›

There are a number of possibly reasons. Certain ingredients like corn syrup can make it sticky. Not cooking the candy all the way to hard crack stage can make it more sticky. High humidity in the air can make it sticky.

Why is my toffee soft and grainy? ›

With the texture issue, something is crystallizing the sugar. Try using your ingredients with the more classic method.

What texture should toffee be? ›

Ideally toffee has a nice snap when you bite into it, but then it gives way to a tender texture that immedietly crumbles and dissolves in your mouth. Even though I add a tremendous amount of butter to my recipe, the texture I end up with is more like a hard candy that ultimately sticks to your teeth.

Should toffee be hard or soft? ›

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

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