Recipes

Ingredients: 2 cups unsweetened, finely shredded kokosnoot (sometimes labeled equally "desiccated coconut") 2 cups confectioner's sugar pinch salt 1/2 teaspoon vanilla paste 1/4 loving cup PLUS 2 tablespoons heavy whipping cream 1/4 loving cup dry reason cinnamon (I used Saigon cinnamon*) 1/4 loving cup cocoa powder Directions: In a large bowl, mix together the coconut, tabular array salt as well as sugar. Then stir inward (or rhythm out inward alongside the paddle attachment if using a mixer) the cream as well as and thus the vanilla glue until a firm, sticky, paste-like volume forms. Set aside. Whisk together the cinnamon as well as cocoa inward a minor shallow bowl. Set aside. Use your hands to shape 1 1/2-2 inch long ovals out of the kokosnoot mixture. Roll inward the cocoa mixture to coat. Repeat for remaining kokosnoot mixture. Yield: nearly 2 dozen candies (recipe tin hold upward halved) *This recipe uses a lot of cinnamon, if you lot convey a C

Ingredients: 2 cups unsweetened, finely shredded kokosnoot (sometimes labeled equally "desiccated coconut") 2 cups confectioner's sugar pinch salt 1/2 teaspoon vanilla paste 1/4 loving cup PLUS 2 tablespoons heavy whipping cream 1/4 loving cup dry reason cinnamon (I used Saigon cinnamon*) 1/4 loving cup cocoa powder Directions: In a large bowl, mix together the coconut, tabular array salt as well as sugar. Then stir inward (or rhythm out inward alongside the paddle attachment if using a mixer) the cream as well as and thus the vanilla glue until a firm, sticky, paste-like volume forms. Set aside. Whisk together the cinnamon as well as cocoa inward a minor shallow bowl. Set aside. Use your hands to shape 1 1/2-2 inch long ovals out of the kokosnoot mixture. Roll inward the cocoa mixture to coat. Repeat for remaining kokosnoot mixture. Yield: nearly 2 dozen candies (recipe tin hold upward halved) *This recipe uses a lot of cinnamon, if you lot convey a C

Ingredients: 2 cups unsweetened, finely shredded kokosnoot (sometimes labeled equally "desiccated coconut") 2 cups confectioner's sugar pinch salt 1/2 teaspoon vanilla paste 1/4 loving cup PLUS 2 tablespoons heavy whipping cream 1/4 loving cup dry reason cinnamon (I used Saigon cinnamon*) 1/4 loving cup cocoa powder Directions: In a large bowl, mix together the coconut, tabular array salt as well as sugar. Then stir inward (or rhythm out inward alongside the paddle attachment if using a mixer) the cream as well as and thus the vanilla glue until a firm, sticky, paste-like volume forms. Set aside. Whisk together the cinnamon as well as cocoa inward a minor shallow bowl. Set aside. Use your hands to shape 1 1/2-2 inch long ovals out of the kokosnoot mixture. Roll inward the cocoa mixture to coat. Repeat for remaining kokosnoot mixture. Yield: nearly 2 dozen candies (recipe tin hold upward halved) *This recipe uses a lot of cinnamon, if you lot convey a C

Ingredients: 1/2 loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving cup cocoa 1 tablespoon the world cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla in addition to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon in addition to cocoa inwards a minor shallow bowl. Set aside. Use your hands to cast 1 1/2-2 inch long ovals out of the peanut mixture. Roll inwards the cocoa mixture to coat. Repeat for remaining peanut butter mixture. It's okay if they are a trivial unevenly shaped, they are supposed to hold back similar muddy potatoes! Store inwards an air-tight container upwards to iv days. Yield: virtually dozen candies (recipe tin hold upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Potato Candy a process made inwards Philadelphia to coin

Ingredients: 1/2 loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving cup cocoa 1 tablespoon the world cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla in addition to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon in addition to cocoa inwards a minor shallow bowl. Set aside. Use your hands to cast 1 1/2-2 inch long ovals out of the peanut mixture. Roll inwards the cocoa mixture to coat. Repeat for remaining peanut butter mixture. It's okay if they are a trivial unevenly shaped, they are supposed to hold back similar muddy potatoes! Store inwards an air-tight container upwards to iv days. Yield: virtually dozen candies (recipe tin hold upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Potato Candy a process made inwards Philadelphia to coin

Ingredients: 1/2 loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving cup cocoa 1 tablespoon the world cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla in addition to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon in addition to cocoa inwards a minor shallow bowl. Set aside. Use your hands to cast 1 1/2-2 inch long ovals out of the peanut mixture. Roll inwards the cocoa mixture to coat. Repeat for remaining peanut butter mixture. It's okay if they are a trivial unevenly shaped, they are supposed to hold back similar muddy potatoes! Store inwards an air-tight container upwards to iv days. Yield: virtually dozen candies (recipe tin hold upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Potato Candy a process made inwards Philadelphia to coin