1 14oz. can coconut cream
1/3 cup honey
2 cups finely shredded coconut
10oz. bag of frozen cherries
1 bag enjoy life chocolate chips
In a small saucepot over medium heat, cook coconut cream until boiling. Add honey and stir until completely dissolved. Reduce to a simmer and cook for 35-40 minutes, stirring occasionally. The mixture should reduce to slightly more than one cup.
While the coconut cream is cooking, defrost the frozen cherries on the stove in a small saucepot. The cherries will release a lot of juice. Mix together the shredded coconut, reduced coconut cream and defrosted cherries with their juice. Use a small ice cream scoop, about a tablespoon, and scoop mixture onto a parchment-lined cookie sheet. It will make about 25. Pop into the freezer for about 2-3 hours, or preferably overnight.
Once the candies are set, heat 2 inches of water to a simmer in a medium saucepot. Place one cup of chocolate chips in a double boiler over simmer. Stir occasionally until chocolate melts. Use a candy thermometer and remove the chocolate from the heat when it reaches 115 degrees F. Keep stirring for another minute then add the remaining chocolate chips. Stir until melted.
Remove cherry candies two at a time from the freezer. Dip into the chocolate and flip until completely covered. Place onto another parchment-lined baking sheet. Once you have coated all the candies, return to the freezer for an hour then store it in the refrigerator.
Recipe inspired by: Plaid and Paleo