Kona Mocha Roca

Recipe Contest Entrant Tehani Bray

(Winner of the Kona Coffee Cultural Festival)

Serves 8

Kona Mocha RocaIngredients

½ lb. butter

1 c. sugar

1 tsp. light corn syrup

¼ c. 100% Kona* coffee, strongly brewed

½ lb. (2 c.) chopped macadamia nuts

½ cup reserved for topping

8 oz. semi-sweet chocolate chips


Melt butter with sugar, syrup and coffee over medium to medium-high heat in a large non-stick pan or a stir fry pan.

Stir continuously with a wooden spoon. When butter is melted, add the macadamia nuts. After mixture comes to a boil, set your timer for 11 to 12 minutes and keep stirring. The mixture will thicken and turn darker.

Pour the candy onto a large cookie sheet and smooth it out with the back of a spoon. Sprinkle the chocolate chips on top and when they begin to melt spread the chocolate evenly over the candy.

Sprinkle the remaining nuts on top. Let it cool. (Optional: use the refrigerator to speed up the cooling process.) When it is cool you can lift the whole thing off the cookie sheet or break it into small pieces.

* While several recipes in The Hawai‘i Coffee Book call for coffee from a specific region, any type of Hawai‘i coffee may be substituted; experiment and see how the subtle differences between regions affects the taste!

The Hawaii Coffee Book

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