Transform a creamy Triple Coconut Candy into a forest of pretty white Candy Christmas Trees all decorated with gold dragees and topped with a gold candy star.
Having a white Christmas is a dream many people have each year.
Do you?
I have to admit that waking up on Christmas morning and seeing a winter wonderland outside my door is really nice. It does put me in the spirit of the holiday.
This year has been unseasonably warm, no flurries have flown, so I decided to make my own forest of snow covered candy Christmas Trees.
To make the trees, I used my favorite coconut candy recipe which is easy to scoop and shape and is bursting with coconut flavor. Many coconut candy recipes call for sweetened condensed milk, but mine uses Cream of Coconut, which adds the needed sweetness , but more importantly, adds another layer of coconut flavor.
In the past I've used this coconut candy recipe to create Red, White, and Blue Coconut Stars, Pink Ombre Coconut Hearts, and Coconut Candy Ice Cream Cones. It tastes so good all on it's own that it doesn't need to be dipped in chocolate, although that is pretty amazing too.
For Christmas, I shaped the coconut candy into cones, rolled them in sweetened coconut, and decorated them with gold dragee ornaments and topped each tree with a gold star.
These candy Christmas trees are so easy to make that you can take time to add whatever candy ornaments you like best. You could use small candy coated chocolates, brightly colored round confetti sprinkles. or multi-colored candy pearls.
You could also color the coconut green by pouring it into a zip top bag, adding a few drops of green food coloring, shaking to coat, then pouring it out and allowing it to dry before rolling your coconut candy trees in it. You can even get a bit crazy and make pink trees too.
- 1 15 oz. can Cream of Coconut
- 10.5 ounces white chocolate finely chopped (or chips)
- 10 ounces unsweetened coconut do NOT use sweetened
- 10-14 ounces sweetened coconut
- 1 ounce melted white chocolate
- gold dragees or other small candies or sprinkles
- gold star sprinkles
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Pour the cream of coconut into a microwave safe bowl and stir until combined.
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Stir in the white chocolate.
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Heat in the microwave on high for 30 second increments, stirring after each, until melted.
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Or melt in a double boiler set over an inch of simmering water.
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Stir in unsweetened coconut.
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Refrigerate for at least 30 minutes.
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Remove and scoop out tablespoon sized balls.
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Roll into cones and roll into sweetened coconut.
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Use melted white chocolate as "glue" to attach gold dragee ornaments all around the coconut candy Christmas trees.
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Attach one gold candy star to the top of each tree using the melted white chocolate.
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Store in an airtight container for up to several weeks.
Be sure to check out all my fun Christmas Recipes!
- Mini Basketball Cheeseburgers - February 15, 2023
- Snowman Popcorn Bucket - December 24, 2022
- Peanut Butter Popcorn - December 20, 2022
Lisa
I got to taste these and wow! They were spectacularly yummy and so creative! 🎄
Beth
I'm so glad you liked them Lisa. Have a very Merry Christmas. 🙂
katie@katherinescorner.com
these are fantastic! I invite you to share this yumminess at my Thursday blog hop ( you can link up until midnight Sat)
Hugs!
The partiologist
They are beautiful, I love coconut and I wish I had this little coconut tree farm! Right now I do have a white Christmas, we just had s snow storm!
Beth
I hope the storm wasn't too bad and that you can look out the window and enjoy the winter wonderland!
Karen @ Sugartown Sweets
This weather is perfect for me as I love to wear my flip-flops year round! BUt i do agree with you, it would be wonderful to wake up Christmas morning to snow. I can only recall that happening once way down here in Georgia!
You have created a beautiful winter wonderland with your coconut candy trees! I love the gold accents.
Beth
I'd be happy wearing flip flops all year long too! We just spent a week at Disney enjoying nice warm weather then came home to find the cold has finally arrived. I wont be surprised to see snow falling soon.