Coconut Toffee - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Baking spray
- 1 1/2 cups sugar
- 1/2 cup water
- 2 cups unsweetened desiccated coconut (also called finely grated)
- Pinch ground cardamom
- Drop pink food coloring, optional
Instructions
- Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting). In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.) Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!
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