Coconut Balls Recipes

CHOCOLATE COCONUT BALLS

Chocolate Coconut Balls image

This is the grand prize winner taken from Taste of Home's Simple&Delicious magazine, Nov/Dec/07 submitted by Mary Ann Marino -- if your coconut strands are long I suggest to chop with a knife --- these are SO delicious!

Provided by Kittencalrecipezazz

Categories Candy

Time 25m

Yield 30 candies

Number Of Ingredients 6

Ingredients

1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut (chop if the stands are long)
1 cup finely chopped almonds
1/2 cup sweetened condensed milk (not evaporated milk)
2 cups semi-sweet chocolate chips
2 tablespoons shortening

Steps:

In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
Shape into 1-inch balls.
Place in refrigerator until firm.
In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
Place on waxed paper; let stand until set.
Store in refrigerator.

COCONUT BALLS

Coconut Balls image

These coconut balls won a 1st place ribbon in the local county fair. That is not my picture but it is what they look like

Provided by Laken Farley

Categories Chocolate

Number Of Ingredients 6

Ingredients

1 stick butter
1 can(s) sweetned condensed milk
1 32 oz powdered sugar
pinch of salt
1 pkg coconut
1 pkg chocolate bark

Steps:

1. Melt butter slowly; add milk. Stir in sugar and salt. Add coconut. Chill until easily handled. Roll into balls. Insert toothpicks & place in refrigerator or freezer until firm. Remove a few at a time to prevent getting soft.
2. Melt bark in a double boiler. Dip each ball in chocolate. Place on waxed paper & remove toothpicks. Let set until firm. ENJOY!!

COCONUT BALLS

Coconut Balls image

Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 30m

Yield Makes 36

Number Of Ingredients 5

Ingredients

2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut

Steps:

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

CHOCOLATE COCONUT BALLS

Chocolate Coconut Balls image

Provided by Jill

Categories candy

Time 20m

Number Of Ingredients 5

Ingredients

1 3/4 cup desiccated coconut
1 3/4 cup powdered sugar
1/2 cup sweetened condensed milk
2 cups dark or semi-sweet chocolate chips
2 Tbsp shortening

Steps:

In a large bowl combine confectioners sugar with coconut and condensed milk.
Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

Nutrition Facts : ServingSize 30 g, Calories 149 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 7 g, Cholesterol 2 mg, Sodium 21 mg, Fiber 1 g, Sugar 14 g

CHOCOLATE COCONUT BALLS

Chocolate Coconut Balls image

Provided by Alton Brown

Categories dessert

Time 15m

Yield 30 pieces

Number Of Ingredients 6

Ingredients

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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