COCONUT CREAM CHEESE TRUFFLES
Quick and easy coconut cream cheese truffles are made from just four ingredients. They are the perfect addition to a Spring tea, Easter brunch, or family dinner. Store them in refrigerator or freezer.
Provided by Marye Audet
Categories Candy
Number Of Ingredients 6
Steps:
- Bring cream cheese to room temperature.
- Beat the cream cheese until fluffy.
- Add in the vanilla.
- Beat in the powdered sugar 1 cup at a time until the cream cheese is thick and holds its shape.
- Form into 1-inch balls.
- Roll in coconut.
- Chill until you are ready to serve.
Nutrition Facts : ServingSize 1 g, Calories 105 kcal, Carbohydrate 17 g, Protein 0.7 g, Fat 4.2 g, SaturatedFat 3.2 g, Cholesterol 7 mg, Sodium 28 mg
PINEAPPLE COCONUT SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
PINEAPPLE COCONUT SNOWBALLS
This recipe is from Taste of Home's Light & and Tasty Holiday Recipes 2004. These are not very sweet, but are a refreshing change of pace from the usual holiday baked goods, fudges, and candies. If you prefer a sweeter treat be sure to add sugar or sugar substitute to the mixture before rolling. I know there are many of us here at Zaar looking for good holiday treats that work with our eating plans. One snowball is 2 points.
Provided by Amber of AZ
Categories Pineapple
Time 6h35m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 3
Steps:
- When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
- In a small bowl, beat cream cheese and pineapple.
- Mix well.
- Cover and refrigerate for 30 minutes.
- Roll mixture into 1-inch balls.
- Roll in coconut.
- Refrigerate for 6 hours or overnight.
CREAM CHEESE COCONUT BALLS
Steps:
- Soften cream cheese to room temperature in mixing bowl. Empty 1 bag of coconut to start with into a different mixing bowl, set aside. Use a big spoon to gently combine all cream cheese together untill slighly softened. Roll cream cheese into small balls approximately 3 1/2- 4 inches in diameter. Roll each ball into the coconut, making sure to cover the entire ball, place rolled coconut balls on a platter. Insert fringed toothpicks into each ball, cover with saran wrap, place platter in frig., chill for 1 hour or longer. Serve and eat!
NO BAKE - CREAM CHEESE, COCONUT, SNOWBALL'S
Steps:
- 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
- 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
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