Peanutty Coconut Candy


Click to enlarge

Peanutty Coconut Candy

These are very tasty and thanks to the protein, are quite filling!  I haven’t had this candy in many years and wanted something sweet today.   Got to wondering if I could come up with a recipe that is ANA acceptable, but not until OWL phase.  And I’ve come close.  This recipe tastes very similar, though texture is very different from the original crunchy, toasted coconut covered, Butterfinger-like candy I used to buy at the department store candy counters.  They used to sell this candy by-the-pound in old-fashioned candy stores many moons ago.    Kind of like the old Zagnut candy bars, if anyone is old enough to remember those.  It was always my favorite candy and I would ask Mom and Dad to buy me some when we went to Sears (giving my age away, but that was way back when Sears sold candy by the pound in all their stores).

This is not Induction friendly but you OWL folks can sure enjoy it!    I plan on adding this to my holiday candy platter!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or:

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.


½ c. vanilla whey protein

½ tsp. cinnamon

2 T. granular Splenda

½ c. unsweetened coconut

¼ c. chopped walnuts or pecans

4 T. melted butter

¼ c. natural peanut butter (I use Laura Scudders)

2 T. heavy cream

1 T. sugar free maple syrup


Mix all dry ingredients in a bowl.  Melt butter and peanut butter in microwave and add to dry ingredients.  Add cream and syrup last.  Stir well to blend, mashing as you go to press it into a dough.   Place cupcake papers into muffin pan and scoop 2T. into each paper.  Press firmly in bottom with fingers to form nice patties.  Cover tightly in lidded storage container or in ziploc bag and store in refrigerator.  These can be frozen, too.

I imagine these could be made with other flavors of whey protein, but naturally the flavor would also be different.   Have fun experimenting!

NUTRITIONAL INFO: Makes 10 servings, each containing:

167 calories

7.0 g  fat

3.29 g  carbs

1.4 g  fiber

7.1 g  protein

1.89 g  NET CARBS


27 comments on “Peanutty Coconut Candy

    • Well I personally would have no idea how to go about that. You’ll just have to experiment with varying amounts of nut flours and see what you get. But those may not bind the ingredients together as well as WPI does. Any change like that will also require you recalculate the nutritional numbers. Have fun experimenting. 🙂


  1. Do you have to use granulated sweetener? I use Sweetzfree which is highly concentrated liquid (1 drop =1 rounded t of sugar sweetness), basically liquid splenda.


    • Walmart or a drugstore in the pharmacy area where supplements are shelved. Some grocery stores carry it. Healthfood stores like GNC also carry it. And of course there are endless sources for it on-line, like


    • I can buy it at Asian grocers, at Indian grocers or I have ordered it from Ig you Google “dessicated coconut sellers” there are other places I’m sure.


  2. YUM! These are really good and so quick to make…I couldn’t stop eating the “dough” before getting them in individual cups! lol Thanks for this recipe! 🙂


  3. Not being familiar with the whole whey product world, anything to recommend? I know a lot of recipes call for it, but I don’t know what to look for- or what to avoid! Thanks for any help!


    • Margaret, I’ve always bought NOW brand unsweetened, unflavored in bulk (mega 10# bag) for cooking and keep it in my chest freezer, all but a canister full in my pantry. But for this recipe, I used vanilla, and I confess the only vanilla I’ve ever bought was Body Fortress at Walmart. There are better brands with fewer carbs, but that is handy. I actually find the artificially flavored to taste funny and have reverted to using just plain and add my own vanilla, which tastes MUCH better IMHO.


  4. I can’t wait to try this. I grew up and still live in the city that the Clark Bar and Zagnut originated and Zagnut has always been one of my favorites.

    Would it be wise to chop the coconut a little?


  5. These are fantastic. I made them using vanilla Body Fortress whey protein powder. Great taste and texture, especially after they have been out of the freezer for about 5 minutes. Thanks for another great recipe!


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s