Ingredients
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1 3/4
-
1 3/4
-
1
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Chocolate Coconut Balls, 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!, My mom and I have been making coconut balls since I was very young, early 80s We boxed up these and buckeyes, pretzels, breads, and cookies for the staff at my elementary school We always used a good quality baking/melting chocolate though I do not want to sound like a food snob, but you can taste the difference when you use chips+shortening versus baking chocolate The shortening tends to be more soft and oily when set
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Steps
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1
Done
|
In a Large Bowl Combine Confectioners Sugar With Coconut, Almonds and Condensed Milk. |
|
2
Done
|
Shape Into 1-Inch Balls. |
|
3
Done
|
Place in Refrigerator Until Firm. |
|
4
Done
|
in a Microwave-Safe Bowl Melt the Chocolate Chips With Shortening, Removing to Stir Once or Twice Until Smooth. |
|
5
Done
|
Dip Each Ball Into the Chocolate Mixture Allowing the Excess Chocolate to Drip Off. |
|
6
Done
|
Place on Waxed Paper; Let Stand Until Set. |
|
7
Done
|
Store in Refrigerator. |
