CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY
Here's what you need: desiccated coconut, icing sugar, salt, vanilla extract, sweetened condensed milk, dark chocolate, almond
Provided by Dhruv Vohra
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
- Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
- Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
- Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 8 grams, Protein 7 grams, Sugar 79 grams
ALMOND CHOCOLATE COCONUT COOKIES II
These cookies are easy to make and delicious.
Provided by BRENDASTEVENS
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 32.6 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 138.2 mg, Sugar 20.8 g
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cocoa, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
CHOCOLATE COCONUT BALLS
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.
5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY
Here's what you need: almond butter, almond flour, dark chocolate, vanilla extract, sea salt
Provided by Tiffany Lo
Categories Desserts
Time 30m
Yield 10 balls
Number Of Ingredients 5
Steps:
- In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
- Place onto a baking sheet and chill for 20 minutes or until solid.
- In a microwave-safe bowl, melt the chocolate in 30-second intervals.
- Individually coat eat ball in the chocolate and place back onto the baking sheet.
- Sprinkle with sea salt, if desired.
- Chill until chocolate is set.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams
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