Chocolate Coconut Almond Balls Recipes

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FAMOUS COCONUT-ALMOND BALLS



Famous Coconut-Almond Balls image

Make and share this Famous Coconut-Almond Balls recipe from Food.com.

Provided by Connie K

Categories     Candy

Time 30m

Yield 26 serving(s)

Number Of Ingredients 5

4 cups flaked coconut
1/4 cup light corn syrup
1 (12 ounce) package semi-sweet chocolate chips
1/4 cup shortening
26 whole almonds

Steps:

  • Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
  • Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
  • Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

Nutrition Facts : Calories 151, Fat 10.2, SaturatedFat 6.1, Sodium 37, Carbohydrate 16.4, Fiber 1.4, Sugar 13, Protein 1.2

CHOCOLATE, COCONUT ALMOND BALLS



Chocolate, Coconut Almond Balls image

If you like almond Joys you'll love these

Provided by Nancy Potter @nancypotter37

Categories     Candies

Number Of Ingredients 6

1 3/4 cup(s) confectioners' sugar
1 3/4 cup(s) coconut, flaked
1 cup(s) almonds, chopped
1/2 cup(s) sweetened condensed milk
2 cup(s) semi-sweet chocolate chips
2 tablespoon(s) shortening

Steps:

  • In a large bowl, combine the confectioners sugar, coconut, almonds, milk. Shape into 1 inch balls. Refrigerate until firm, about 20 minutes.
  • In a microwave, melt chocolate chips and shorting on high for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.
  • Dip balls in chocolate; allow excsee to drip off. Coat or garnish with ingredients of your cooice. Place on wax paper; let stand until set.
  • Store in an airtight container.

COCONUT ALMOND BALLS



Coconut Almond Balls image

Make and share this Coconut Almond Balls recipe from Food.com.

Provided by loves2bakeSB

Categories     Candy

Time 37m

Yield 75-100 balls

Number Of Ingredients 7

2 (16 ounce) boxes confectioners' sugar
1/2 cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon almond extract
1 (14 ounce) package shredded coconut
1 1/2 cups chopped almonds
1 (12 ounce) package milk or 1 (12 ounce) package semi-sweet chocolate chips

Steps:

  • With an electric mixer cream together sugar & butter in a bowl. Add milk until well blended. Stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). Roll the candy filling into one inch balls and place on waxed paper. Refrigerate for at least 3 hours.
  • Using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). I like to add approximately 2 Tbls of butter or shortening in the chocolate but this is not necessary to do so. Dip the balls in chocolate and let stand at room temperature until set.
  • Store in a tightly sealed container and preferable in the refrigerator until ready to serve.

Nutrition Facts : Calories 121.4, Fat 5.2, SaturatedFat 3, Cholesterol 5.7, Sodium 41.3, Carbohydrate 18.2, Fiber 0.6, Sugar 17.2, Protein 1.4

CHOCOLATE COCONUT BALLS



Chocolate Coconut Balls image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 30 pieces

Number Of Ingredients 6

1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoons almond extract
8 ounces sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening

Steps:

  • In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
  • After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

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  • Whisk together oats, cocoa powder, and salt. Puree dates and water in a food processor or blender to form a paste. Add to bowl with oats and cocoa powder. Mix well, using hands if necessary, and form into balls.
  • Spread almonds and coconut on a plate. Roll the balls, pressing the almonds into them when necessary. Makes about 12 one-inch diameter balls.
  • Balls will keep for about one week covered in the fridge or 2-3 weeks in the freezer in an airtight container. Enjoy!


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