Equipment Needed
- 8×8 inch or 9×9 inch square baking pan
- Parchment paper
- Medium saucepan
- Large mixing bowl
- Baking sheet (for toasting coconut)
- Spatula
- Small microwave-safe bowl
- Fork or small whisk
- Sharp knife or bench scraper
Step-by-Step Instructions
My process always starts with the coconut. I spread it on a baking sheet and toast it in the oven until it’s a beautiful, even golden brown. I watch it like a hawk, stirring every few minutes, because it can go from perfect to burnt in seconds. Once toasted, I let it cool slightly before pouring it into my large mixing bowl. The smell at this stage is incredible—like a tropical bakery. Then, I line my square pan with parchment paper, leaving an overhang on two sides. This “sling” is my secret for lifting the entire slab out later for perfect, clean cuts.
Next, I make the caramel glue. In my medium saucepan over low heat, I combine the unwrapped caramels and heavy cream. I stir constantly with a spatula as the caramels slowly melt into a smooth, thick, lava-like sauce. This takes patience—too high heat can scorch the caramel. Once it’s completely smooth, I remove it from the heat and immediately stir in the salt and vanilla extract. I then pour this hot caramel directly over the toasted coconut in the bowl.
Working quickly (the caramel sets as it cools), I fold the caramel into the coconut until every single strand is thoroughly and evenly coated. It’s a sticky, glorious mess. I then dump the entire mixture into my prepared pan. Here’s the crucial part: I press it down firmly and evenly with my hands or the bottom of a flat glass. You need to compact it to ensure the bites hold together later. I press it right into the corners. I let this layer cool at room temperature for about 30 minutes before moving to the fridge to set completely, about an hour.(See the next page below to continue…)