How to make Coconut Long Boy Candy

Man o’ man do I love this candy!

Those yellow and red wrappers were on of my irresistable go-to treats on those magical days when my mom or dad would take me to Dominguez grocery in Hargill (my hometown) and say those beautiful words that every kid lives for: Go pick out some candy!

The phrase still fills my heart with joy!

Childhood passes quickly, and it’s the small memories that end up meaning the most. I remember so clearly grabbing a handful of Coconut Long Boys, then placing them on the tall countertop so Mrs. Dominguez could ring them up and put them in a tiny brown paper bag that was just for me (and not my dumb sisters!) It was just about as good as it could get.

Sadly, Dominguez Grocery has long since gone out of business, and we lost Mrs. Dominguez a few years ago, but simple memories like this help keep me from roaming too far from home.

Crystal and I had tossed around the idea of a series of blog post where we recreate things we loved as a child. So, when this candy popped into my head not long ago, I became obsessed with finding a recipe for these sweet treats. And I was totally successful! (Thank you so much Athena Hessong!)

Here is a step-by-step tutorial on making them yourself! Do it! Who knows, maybe you’ll love them too?

Gather these things! (full recipe at the bottom of the post)

    1/2 cup heavy cream

    1/2 cup sugar

    1/4 cup light corn syrup

    1/4 tsp. salt

    1/4 tsp. vanilla extract

    2 tbsp. butter

    2 cup flaked, sweetened coconut

You’ll also need: 10″ square baking pan lined with wax paper, heavy saucepan, wooden spoon, candy thermometer, pastry brush, sharp knife, and additional wax paper or candy wrappers for wrapping, cut into 5-inch squares.

Place the sugar, cream, corn syrup, and salt into the saucepan

Heat the pan over medium heat, stirring to combine and dissolve the sugar. Use a wooden spoon (not metal) to stir so that the heat from the cooking caramel will not travel up the spoon and burn you.

Put 2 tbsp. butter into the mixture and bring the pot up to a boil over medium high heat.

Stop stirring as soon as you see the mixture boiling.

Wait for the caramel to reach 248 degrees or above on the candy thermometer. Getting so close!

Remove the pan from the heat as soon as it reaches 248 degrees. Add the vanilla and flaked coconut and stir thoroughly to combine.

Stir!

Full disclosure moment! The paper did not work. I spent more time trying to peel that paper off the back side of my candy! Next time I will omit the paper and just lightly spray the pan.

I could totally get up in this with a spoon and never regret it.

Spread out the mixture, and let it cool for 30 minutes on the counter, or 10 minutes in the refrigerator. Do not let it cool completely or the caramels will be too hard to roll.

Cut the caramel in the pan into 1-inch-long strips.

Remove a strip from the pan and roll it out into a rope about 1/4 to 1/2 inch in diameter. Use a knife to cut the rope into 3-inch sections. Repeat making the individual candies with the other caramel strips.

Cut the wax paper into 5-inch squares

Wrap each coconut candy by rolling it up in the center of the paper and twisting the excess paper on either side to close.

Too cute!

Coconut Long Boys! (original recipe courtesy of Athena Hessong)

Instructions

• 10″ square baking pan lined with wax paper
• Heavy saucepan
• Wooden spoon
• Candy thermometer (includes a clip on the side)
• Pastry brush
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1/4 tsp. salt
• 1/4 tsp. vanilla extract
• 2 tbsp. butter
• 2 cup flaked, sweetened coconut (you can also use unsweetened if available)
• Sharp knife
• Additional wax paper or candy wrappers for wrapping, cut into 5-inch squares

Place the sugar, cream, corn syrup and salt into the saucepan.

Heat the pan over medium heat, stirring to combine and dissolve the sugar. Use a wooden spoon (not metal) to stir so that the heat from the cooking caramel will not travel up the spoon and burn you.

Put 2 tbsp. butter into the mixture and bring the pot up to a boil over medium high heat.

Stop stirring as soon as you see the mixture boiling. Wait for the caramel to reach 248 degrees or above on the candy thermometer.

Remove the pan from the heat as soon as it reaches 248 degrees. Add the vanilla and flaked coconut and stir thoroughly to combine.

Pour the caramel into the pan, and let it cool for 30 minutes on the counter, or 10 minutes in the refrigerator. Do not let it cool completely or the caramels will be too hard to roll.

Cut the caramel in the pan into 1-inch-long strips.

Remove a strip from the pan and roll it out into a rope about 1/4 to 1/2 inch in diameter. Use a knife to cut the rope into 3-inch sections. Repeat making the individual candies with the other caramel strips.

Cut the wax paper into 5-inch squares and wrap each coconut candy by rolling it up in the center of the paper and twisting the excess paper on either side to close.

Clip the candy thermometer to the side of the saucepan so that the tip is inside the mixture at the bottom but not touching the sides or bottom of the saucepan.

Another option

After telling you all of that, I should let you know that Coconut Long Boys are still manufactured today by Atkinson Candy in Lufkin, Texas and can still be purchased HERE!

Probably should have told you that before, but I really want you to make them for yourself! 🙂

Have a great day!

Braggin’ Rights

The Queens have a little secret. We are slightly addicted to the thrill of competing in cook-offs. (Well at least Sandy is, Crystal just likes to dress up in costumes, decorate the camp and mingle amongst the crowd all day!) It’s that combination of competitive spirit and social activity that makes the cook-off so unique and fun. In fact, there’s nothing like a small-town cook-off. From chilies to peaches, communities all across the country are coming together to celebrate the food and people of their hometown. Our particular favorite –  is Sandy’s hometown pride – the Hargill Pan de Campo Cook-off! In the past years we have taken home several trophies, second place in the Chili Category, 3rd place in Beans, and second place Carne Guisda! But unfortunately we still haven’t captured that top top prize (insert Throwdown! with Bobby Flay flashbacks here) and gosh darn it –  we want those braggin’ rights!

Crystal and Sandy doin’ a little victory dance at the Hargill cook-off!

With the New Year in place, it is time to start messing with our chili recipe! Chili may be as common as any food in America, but it invariably reflects the personality of the cook. Always familiar, always different. That’s why we want to hear from you! Maybe you have a tip or “secret” ingredient that could help send our Chili straight to number one! Do you prefer chili with beans, or without? Or maybe you have a cook-off in your hometown that you want to promote? Let’s talk!!

Inside the Queens Studio: Meet Mama Pollock

Sandy’s biggest influence in her life is her mother Margie aka Marge. She is the strong and smart and funny and supportive and awesome! So it only made sense to make her part of our interview group. Here’s what she had to say…

• Name, short bio, where they work, how they got into cooking, etc.

My name is Margie Pollock. I recently retired from being the Post Master in Hargill Texas for 44 years. I am super happy to be retired and I use my time gardening and cooking for my family. I have 4 daughters: Yvonne and Yvette (twins), Kellye, and Sandy. I have 7 great grandchildren and 1 great husband of 52 years. I got into cooking because I had a family and they had to eat.

• What is your “recipe” for success?

Well you’ll need a dash of love and a sprinkle of…oh who am I kidding. It’s very simple. Don’t bother the hubby when it’s hunting season. Success.

• If you weren’t a ___ you would be…

If I weren’t a retired postmaster of 44 years then I would be a retired something else, because I am NOT going back! I am RETIRED!

• Your spouse called and his Aunt Edna is in town and coming over for dinner. Quick – what is your go to meal?

Sloppy Tacos is a go to for me when I need food on the table quickly. Seasoned ground beef piles on a bed tortilla chips. The thing that sells this meal is the toppings. You want tons of fresh delicious toppings like: Diced tomatoes, sliced pickled jalapeños, shredded cheese, avocado slices, diced onion, shredded lettuce… Put each topping in a fun bowl and set the table. It’s an almost instant fiesta!

• Name one kitchen disaster you’ve had.

I have been a member of a Bunco club forever and it was my turn to host at my house. I made spaghetti and meat sauce for my guests. Everything was going so smoothly until I went to drain my pasta. I had my strainer posed and ready to go and just and I started to pour out my perfectly al dente pasta into the strainer the steam fogged up my glasses and I miss the strainer and it fell into a semi sudsy sink! Luckily for me my daughters were standing there ready to…LAUGH! I was so frustrated! I had a gaggle of laughing daughters and a houseful of hungry Bunco players and no extra pasta!! SO I did what any good hostess would do. I rinsed that sudsy pasta off and served it with a smile. I would have gotten away with it if it were for those meddling kids (Scooby doo reference)! Just kidding I totally got away with it! Score one for Marge!

• What dish from your childhood brings you the most comfort and why?

My mother’s cinnamon rolls. It was one of those pinch of this handful of that and we have yet to be able to replicate it. They were delicious and comforting beyond words.

• If someone wrote a book about you, what would the title be?

Sunday Lunch with Marge. My family (husband, kids, grandkids, son-in-laws) have a standing invitation to lunch, at my house, after church every Sunday. We’ve been doing this for many years and it is truly the thing I look forward to the most during my week. We all sit around the table and catch up. With technology and busy lives we lead I feel so fortunate that my daughters and their kids come and spend that time with us.

I try out all kinds of stuff on my Sunday lunch guests. Some stuff was good and some stuff was not so great, but I keep trying new stuff and really enjoy myself in the process. Plus a little secret just between us, if you make lots of extra food you won’t need to cook during the week! Hammock here I come!