Coconut Caramels

Preparation

1. Step 1

   Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.

2. Step 2

   Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.

3. Step 3

   In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.

4. Step 4

   Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.

5. Step 5

   Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.

6. Step 6

   Slice the caramel into 8 (1-inch-wide) strips, then across into ½-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.