TROPICAL PLEASURE CANDIES
You can store these yummy candies in the fridge or freezer in a ziploc bag—but they’re so delicious you may not have any leftovers!

¼ C. butter
½ C. honey
1 C. milk powder or sweetened protein powder
½ tsp. vanilla
½ C. macaroon coconut
2 ½ - 3 C. ¼” diced dried pineapple
Local bee pollen
Macaroon coconut

1. Cream butter and honey together.
2. Add milk powder, vanilla and coconut, and mix thoroughly to form candy that is the texture of a ball of soft dough.
3. Put the pineapple, bee pollen and remaining coconut in three separate bowls. To make a candy, wet hands and press pieces of dried pineapple together to form a ball ¾” in diameter.
4. Roll this ball in bee pollen until evenly coated.
5. Pinch off a tablespoon sized chunk of the milk powder mixture, flatten it in the palm of your hand to about ¼” thick or less. Wrap this around the pineapple/bee pollen ball and press all edges closed. Roll to form a nice ball.
6. Roll this ball in the coconut. Repeat this process until all the ingredients are used.

Yield: 36 servings