What You’ll Need
- Sweetened shredded coconut. Use 3 cups for a chewy texture throughout.
- Sweetened condensed milk. One 14-ounce can sweetens the candy and binds the coconut.
- Vanilla extract. Stir in 1 teaspoon to round out the coconut flavor.
How to Make No-Bake Coconut Candy
Stir the coconut, condensed milk, and vanilla together until every shred is coated. Scrape the mixture into a parchment-lined square dish and press firmly into the corners with the back of a spoon. A compact, even layer is easier to portion once chilled.
How to Cut and Serve the Squares
Cover and refrigerate for at least 2 hours. If the mixture holds together when lifted, use the parchment to transfer it to a cutting board. Cut it into 16 squares with a sharp knife, wiping the blade between cuts. The candy may stay soft and sticky even when cold. If it’s too soft to lift in one piece, cut it in the dish and lift each portion with a small spatula. Serve chilled.
3-Ingredient Depression Era Coconut Candy
Soft coconut candy made with sweetened condensed milk and vanilla.
- Chill time — At least 2 hours
- Yield — 16 small squares
Ingredients
- 3 cups sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Line an 8-inch square dish with parchment paper, leaving an overhang on two sides, or lightly grease the dish.
- In a medium bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla until evenly combined.
- Press the mixture firmly into the dish and smooth the top with a spoon or spatula.
- Cover and refrigerate for at least 2 hours, until firm enough to portion.
- Lift out the candy using the parchment if it holds together. Cut into 16 squares and serve chilled, or keep covered in the refrigerator until ready to serve.