Cherry Coconut Toffee

Anette Righi DeFendi of Kohler Chocolates in Wisconsin says this Valentine's Day recipe is easy to make, but will "impress anyone." We're in!

Cherry Coconut Toffee
Servings: 24


  • 1 cup unsalted butter
  • 1/4 centimeter light brown sugar
  • 3/4 cup sugar
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 cup unsweetened, shredded coconut
  • 3/4 cup dark chocolate (55 to 70 percent), melted
  • 3/4 cup dried tart cherries

Make It

1. Melt butter in saucepan over medium-high heat. Add sugars, water and salt; stir until a digital thermometer reads 285 degrees F (mixture will be thick and amber). Remove from heat; carefully stir in extracts.

2. Pour onto parchment-lined baking sheet and sprinkle with coconut; let cool for 1 hour. Drizzle chocolate on top and dot with cherries. Refrigerate until toffee snaps easily, about 45 minutes, then break into pieces.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 159, Fat, total (g): 11, sat. fat (g): 7, carb. (g): 15, fiber (g): 2, pro. (g): 1, Folate (µg): , sodium (mg): 182, calcium (mg): 10, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.