IntroMy great grandma Vera used to make coconut balls every year to give as Christmas gifts. To this day, our family continues that tradition. We've modified her recipe over the years by by adding toasted slivered almonds. The sweet flaked coconut combined with toasted nuts make these coconut balls what an Almond Joy bar has always hoped to become.
- 2 cups Almonds, chopped or ground
- 1 14-oz. bag Flaked coconut, sweetened
- 3 cups (3/4 pounds) Powdered sugar
- 1 14-oz. can Sweetened condensed milk
- 1/8 teaspoon Salt
- 1/2 cup (1 stick) Butter, unsalted If using salted butter, omit salt
- 1 teaspoon Vanilla extract
- 3 cups Semisweet Chocolate Chips or Melty's
- 3 tablespoons Vegetable shortening, unflavored
In a large bowl, mix nuts, coconut, powdered sugar and salt.
Add melted butter, milk and vanilla. Mix well. Refrigerate mixture for at least 30 minutes.
Use a small ice cream scoop or tablespoon to form the mixture into balls.
Roll the balls between your hands to form the ball shape.
Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.
Mix chocolate and shortening in a metal or glass bowl. Melt chocolate by placing the bowl over a pan of simmering water. Stir occasionally until chocolate is completely melted; then remove bowl from heat.
To chocolate coat the balls, drop 3-4 balls into the chocolate mixture at a time. Use two forks to fish out the coconut balls and allow the excess chocolate to drain off. A plastic fork with the middle two tines broken off works best for this step.
Place chocolate coated balls on a cookie sheet lined with wax paper or parchment paper. Place finished balls in the refrigerator until well chilled.
Store at room temperature for up to a week. For longer storage, coconut balls can be frozen in a freezer bag for up to 3 months.
Now that you have learned how to make chocolate covered coconut balls, please be sure to view these other truffles recipes and these chocolate recipes.
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