Bonnies Chocolate Coconut Almond Balls Recipes

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

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!

BONNIE'S CHOCOLATE COCONUT ALMOND BALLS

Steps:

• 1. TOAST ALMONDS IN A SKILLET: Heat nuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Watch them closely when using this method as it's easy to burn them. Stir nuts frequently for even toasting. Remove from pan to cool.
• 2. Melt the chocolate in the microwave at 30-second intervals until it is melted and smooth when stirred.
• 3. In a medium bowl add the following ingredients:
• 4. Measure 2 ¾ cups of flaked coconut
• 5. Add 2 tablespoons coconut milk
• 6. 3 tablespoons pure maple syrup
• 7. ½ teaspoon pure vanilla extract
• 8. a pinch of salt
• 9. Stir to combine. I use a potato masher . Just a few mashes and the dough-like mixture is ready to form into balls.
• 10. Make the balls by hand, about 1 inch in diameter. Roll the balls and insert an almond inside until it is hidden.
• 11. Then roll the balls in the melted chocolate.
• 12. Place the chocolate covered balls on a plate lined with parchment paper in the fridge until chilled, then transfer to an air-tight container to store. Separate layers with wax paper. Keep refrigerated.
• 13. Enjoy!

CHOCOLATE, COCONUT ALMOND BALLS

Steps:

• In a large bowl, combine the confectioners sugar, coconut, almonds, milk. Shape into 1 inch balls. Refrigerate until firm, about 20 minutes.
• In a microwave, melt chocolate chips and shorting on high for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.
• Dip balls in chocolate; allow excsee to drip off. Coat or garnish with ingredients of your cooice. Place on wax paper; let stand until set.
• Store in an airtight container.

5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY

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!

COCONUT ALMOND CANDIES

Steps:

• In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside., In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. , Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container.

COCONUT ALMOND BALLS

Steps:

• With an electric mixer cream together sugar & butter in a bowl. Add milk until well blended. Stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). Roll the candy filling into one inch balls and place on waxed paper. Refrigerate for at least 3 hours.
• Using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). I like to add approximately 2 Tbls of butter or shortening in the chocolate but this is not necessary to do so. Dip the balls in chocolate and let stand at room temperature until set.
• Store in a tightly sealed container and preferable in the refrigerator until ready to serve.