Prep Time
45 min
Yields 24 candies
ADVERTISEMENT
ingredients
2
cups dry-roasted macadamia nut halves with sea salt
½
cup roughly chopped dried papaya
½
cup roughly chopped dried pineapple
10
ounce bittersweet chocolate chips (about 2 cups)
½
cup toasted coconut flakes, optional, to garnish
Hawaiian pink salt, optional, to garnish
ADVERTISEMENT
directions
Notes
Special equipment: a mini muffin tin and 24 cupcake liners
Step 1
Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
Step 2
Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.