Coconut Caramels

Total Time

Prep: 15 min. Cook: 45 min. + standing


4 pounds

Updated: Jun. 27, 2023
When I had an abundance of coconut milk, I came up with the idea of using it to flavor homemade caramels. They’re always among the first of my Christmas candies to disappear.—Wendy Rusch, Trego, Wisconsin


  • 1 tablespoon butter
  • 3 cups sweetened shredded coconut, divided
  • 1-1/2 cups coarsely chopped salted roasted almonds, divided
  • 3 cups sugar
  • 1 can (13.66 ounces) coconut milk
  • 1-1/2 cups light corn syrup
  • 3/4 cup butter, cubed
  • 1/3 cup heavy whipping cream
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt


  1. Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside.
  2. In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238°(soft-ball stage), about 40 minutes.
  3. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer.
  4. Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight.
  5. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts

1 piece: 75 calories, 4g fat (2g saturated fat), 4mg cholesterol, 39mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 1g protein.