Coconut Candy Rattle Pops
Candy rattles make sweet baby shower favours.
2 cups unsweetened desiccated coconut
1 cup icing sugar
1/8 tsp salt
1/3 cup white corn syrup
15 lollipop sticks
1/3 cup white moulding wagers
1 tbsp canola oil
1/3 cup coloured sugar
Whirl coconut with icing sugar and salt in a food processor. Continue whirling, gradually adding corn syrup through the spout, until mixture comes together and starts to pull away from sides of bowl. (If mixture does not come together, add more corn syrup 1 tsp at a time until it takes on a moldable consistency.) Scrape coconut mixture into a medium bowl.
Line a baking sheet with parchment. Roll two-thirds of the mixture into 15 tbsp-sized balls. Roll remaining mixture into 15 tsp-sized balls.
Microwave moulding wafers with oil in a small bowl for 1 min, stirring halfway through, until melted.
Dip each end of a lollipop stick 1/2-in. into melted wafers. Press a large ball on one end of stick and a small ball onto the other end. Place on a prepared sheet. Repeat with remaining balls. Refrigerate until coconut pops are firm, about 30 min.
Pour coloured sugar into a small bowl. If wafers have firmed up, microwave for 30 sec and stir. Dip small coconut balls completely into melted wafers, letting excess drip off, then dip into sugar, coating completely. Dip the top half of large coconut balls into melted wafers, then dip into sugar. Return to sheet. Refrigerate until sugar coating is firm, about 15 min.
Tie a ribbon on the lollipop sticks, if desired.
Protein 1g, Carbohydrates 23g, Fat 10g, Fibre 2g, Sodium 39mg.
To make gold sugar, stir 1/2 tsp gold Wilton’s Pearl Dust into 1/3 cup coarse white sugar.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.