Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

American-Spiced Coconut Candies

More often than not, you can find coconut candies attributed to India or another country that uses cardamom as the flavor profile in this hard candy. I think you will find my Yanked version is a refreshingly different taste and one that the kids, as well as the adults, will enjoy as well. After all, who doesn't like root beer?


For 4 people


  • 2 cup(s) peeled fresh coconut, slivered(sliced thinly)*
  • 1 cup(s) packed brown sugar
  • 1 cup(s) dark or light corn syrup
  • 1/2 cup(s) root beer
  • 3 tablespoon(s) maple flavoring, optional or
  • 1 teaspoon(s) root beer extract, optional
  • 1/2 teaspoon(s) dried allspice

American-Spiced Coconut Candies Directions

  1. Spray a large, rimmed baking pan with nonstick cooking spray. Combine all ingredients in a large saucepan(heavy or nonstick is preferred) and place over medium-high heat. Stick a candy thermometer on the side of the pan so that the tip is halfway into the liquid. Stirring occasionally until mixture begins to boil, then stop stirring completely. Let boil and cook about 8 minutes, or until the thermometer reads 290-295-degrees F(hard-crack stage). Immediately remove from heat and stir in flavoring or extract if using. Watch out though, it vigorously steams when blending in flavorings so be careful.
  2. At once, but carefully, pour into prepared pan to cool and harden. Once hardened, cover loosely with plastic wrap and break into desired pieces with a rolling pin or something suitable.
  3. *Refer to my recipe on Peeling Coconuts or substitute shredded coconut.