Coconut Palm Sugar Toffee Candy Recipe -
Coconut Palm Sugar Toffee Candy Recipe
  • READY IN 50 mins

Coconut Palm Sugar Toffee Candy

Recipe by  

"Similar to butter crunch but made with low-glycemic coconut palm sugar. Similar in taste to coconut toasted marshmallow."

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Ingredients Edit and Save

Original recipe makes 25 servings Change Servings


  1. Line a baking sheet with parchment paper.
  2. Melt sugar and butter together in a saucepan over medium heat. Heat, stirring frequently, to 310 degrees F (155 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
  3. Stir 3/4 of the coconut into the butter mixture. Spread butter-coconut mixture into the prepared baking sheet. Sprinkle chocolate chips over the top. When the chocolate chips melt, spread the chocolate over the top and sprinkle with remaining coconut. Cool completely before breaking into pieces.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 50 mins


  • Cook's Note:
  • Watch carefully. The candy burns easily once it reaches 310 degrees F (155 degrees C)!

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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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