This Chamorro coconut candy recipe is very simple, consisting of caramelized sugar and freshly grated coconut. Adding a touch of butter helps hold the candy together more easily so it can be rolled into balls. Coconut candy is popular throughout many Pacific and Asian countries, each with its own variation.
My funniest memory of making coconut candy was at Yigo Elementary School when we were all waiting for the sugar to melt -- it was actually salt in the pot. Teachers to the rescue and there was plenty of sugar for a redo. The smell of caramelized sugar and fresh coconut is an exceptional experience.
The picture above was a recipe entry to the Food Network's Magazine contest for coconut recipes. I did not win, but it was fun decorating the candy. Traditionally, Guam coconut candy is simply rolled into balls without the coating of fresh coconut or the addition of nuts.
The coconut graters on Guam, or kamyos, are built high enough such that when you sit on the bench, your hips and knees are about 90 degrees.
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