Cocoanut Creams

The uncooked cream base can be made up to 2 days ahead and stored covered in the refrigerator. Bring to cool room temperature (around 65°F) to soften slightly before adding coconut and shaping. Finished candies can be made up to 1 week ahead and stored in layers separated by parchment paper.

Store the finished coconut creams in an airtight container in a cool, dry place (not refrigerated, as this can cause the coconut to become soggy) for up to 2 weeks. Layer between sheets of parchment or wax paper to prevent sticking. Keep away from heat sources and direct sunlight to maintain their shape.