Remember being a kid and going to the grocery store and there were those big bins of loose, wrapped candies? They were 5¢ and on the honor system, so you’d toss your nickel into the tin collection box and then mull over the ten or so different options. Strawberry hard candy wrapped in its metallic strawberry-print wrapper? Yes. Caramel logs flavored with raspberry, vanilla, and maple? My weakness. Root beer barrels? Come on! So nostalgic! Sadly, you don’t see many of these around anymore (I recognize that I totally sound 125 years old right now) and a quick Google search recently led me to a hard and true fact: some of these tiny treats are gone for good.
So what’s a girl to do when her boo thang waxes poetic about the sweet coconut flavors of a Brach’s Neapolitan Coconut Sundae and your jaunt down Memory Lane ends in the word “discontinued?” Well, you get resourceful and you turn to Aunt Martha, and she (though I imagine really it’s some underpaid sous chef somewhere) figures out a recipe to recreate these candies of yore. Soon, you’re on your way! Thanks, Internet.
While mine aren’t quite as pretty as hers – I have a heavy hand when it comes to anything pink – I think these are just the cutest little bites and would bring cheer to anyone that met them. They have such a pleasant coconut taste that, while sweet, is not cloying thanks to their combination of unsweetened and sweetened coconut flakes and not all of the latter. They have a slight chew to them and a buttery richness from the white chocolate, which makes up the pink and white layers; milk chocolate composes the majority of the bottom layer.
The hardest part of this whole recipe is splitting the candy evenly enough to spread and form three distinct layers and, really, that just requires some measuring and some patience; two things my thick, pink layer could have benefited a little more from. Seriously, though, these are a cinch of a confection and they don’t even require a candy thermometer! Neapolitan Coconut Sundae Candies are an easy, tasty reproduction of a classic that is undoubtedly missed, but not nearly as badly now that I have the recipe for these in my back pocket. I love when things work out like that!
Neapolitan Coconut Sundae Candies
Yields approximately 160 candies; recipe here.
12 ounces of white chocolate; I used chips
1 14 ounce can of sweetened condensed milk
3 Tablespoons of unsalted butter
1/2 teaspoon of coarse salt
1 teaspoon of vanilla extract
1-1/4 cups of shredded, unsweetened coconut flakes
1-1/3 cups of shredded, sweetened coconut flakes
1 ounce of milk chocolate chips, melted
Pink or red gel-paste food coloring, as needed; start with the tiniest bit, it goes a long way!
Line an 8-inch square cake pan with plastic wrap, aluminum foil, or parchment paper, leaving a 2-inch overhang on 2 sides. In a medium sized pot, combine the white chocolate, the sweetened condensed milk, butter, salt, and vanilla extract and melt over medium heat. Stir until completely smooth. Remove mixture from heat and incorporate both kinds of coconut. Next, divide the mixture evenly among 3 bowls. Stir milk chocolate into one of the 3 bowls until combined. Add the food coloring gel into another one of the 3 bowls, stir to combine, and set aside. Leave remaining bowl plain. Spread milk chocolate layer into the bottom of the square pan. Next, add the plain coconut layer in large dollops before spreading gently over the milk chocolate coconut layer. Be careful not to blend the middle and bottom layers. Follow this same process for the top pink layer, covering the white layer completely. When finished assembling, place in fridge for 2-4 hours or until firm. If you need to give it more time to firm up, or want to stop there overnight, be sure to cover the top gently with another piece of parchment paper, so that it doesn’t absorb refrigerator smells. When ready to slice, unmold the coconut square using the overhang and discard the plastic wrap, parchment, or foil. Trim all sides about 1/2-inch to create a clean, smooth surface. Cut slices off the block about 1/4″ thick and 1-1/2″ long. Wrap individual pieces in parchment or store in a candy jar in the refrigerator for up to a week.
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