Coconut Nougatine Sticks Recipe
Description:
These delightful Coconut Nougatine Sticks, adapted from The Baker’s Dozen Cookbook, serve not only as a charming decoration for your Coconut Cupcakes but also stand out as a delicious candy in their own right. With a crunchy texture and a rich coconut flavor, they are perfect for any gathering and are easy to make.
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Estimated Cooling Time: 20 minutes (passive time)
Recipe Category: Candy
Servings: 16
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsweetened flaked coconut | 1 cup |
| Water | 1/3 cup |
| Light corn syrup | 1/4 cup |
| Sugar | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 98.5 |
| Total Fat | 3.4 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | 5.4 mg |
| Total Carbohydrates | 17.9 g |
| Dietary Fiber | 0.9 g |
| Sugars | 14.3 g |
| Protein | 0.4 g |
Instructions
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Preheat and Prepare: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven. Lightly oil a marble slab or a hard plastic cutting board, a rolling pin, a large chef’s knife, and a metal pastry scraper to prevent sticking.
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Toast the Coconut: Spread the unsweetened flaked coconut evenly on a baking sheet. Bake for approximately 5 minutes, stirring often, until the coconut is lightly toasted. Once done, remove it from the oven and cover with aluminum foil to keep it warm.
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Prepare the Syrup: In a heavy saucepan, pour the water, light corn syrup, and sugar. Bring the mixture to a boil over low heat, swirling the pan occasionally to help dissolve the sugar.
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Cook the Syrup: Increase the heat to high and continue to cook while swirling occasionally until the syrup reaches a light amber color, which should take about 2 ½ minutes. Remove from heat.
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Combine Coconut and Syrup: Stir in the toasted coconut into the syrup until well combined. Pour the mixture onto your oiled work surface, allowing it to cool until the outer edges begin to set, which should take about 45 seconds.
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Fold the Nougatine: Using the oiled pastry scraper, gently fold the nougatine from the edges toward the center. Fold a few times to cool the mixture slightly.
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Roll Out the Nougatine: Using the oiled rolling pin, roll the nougatine into a rectangle about 1/8 inch thick. If the nougatine is too hot, it may stick to the rolling pin; if it cools too much, transfer it to an oiled baking sheet and place it in a warm oven until it softens.
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Cut into Sticks: Before the nougatine cools and hardens completely, cut it into 5×1/4-inch sticks using the oiled knife. Make sure to separate the sticks as you cut.
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Cool and Store: Allow the sticks to cool until firm. These nougatine sticks can be prepared up to 3 days in advance and should be stored in an airtight container at room temperature.
Keywords: Dessert, Coconut, Fruit, Nuts, Low Protein, < 60 Mins, For Large Groups, Stove Top, Easy
Enjoy these delightful Coconut Nougatine Sticks as a sweet treat or a beautiful addition to your dessert table!
