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
COCONUT POPCORN BALLS
Categories > Dairy Free, Gluten Free, Holiday, Vegetarian Coconut Popcorn Balls are definitely going to be a hit on movie night. Essentially, they're just hunks of popcorn and cashews held together by a scrumptious creamy mix of nut butter and honey and coated with coconut. The main thing to think about with this recipe is how to make the popcorn. Microwave is easiest, yes, but there are some very questionable chemicals lurking in the lining of most of those convenient bags and many also come with artificial flavors and colors. So if you've got the time, we suggest popping your own. If you've got a popcorn machine, that's obviously the best, but you can also do it on a stovetop using a tutorial like this one.
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and place popcorn in a large bowl. Combine peanut butter (or almond butter) and honey in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less. Immediately pour the mixture evenly over the popcorn and gently mix with a wooden spoon or spatula until well and evenly coated. Stir in cashews. Once the popcorn has cooled, run hands under ice cold water for 10 seconds. Press small handfuls of the popcorn mixture firmly into 2-inch balls. Place balls on baking sheet and sprinkle with coconut. Let cool completely before storing. To store, individually wrap each ball in plastic wrap.
COCONUT CAKE BALLS
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
- Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan.
- Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
- For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk.
- For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour.
- Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!
CHOCOLATE ALMOND POPCORN
I love to make this popcorn, along with the caramel kind, and put it into large containers for both of my grandpas during the holidays.
Provided by jsb021
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
- Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 25.8 g, Cholesterol 9.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 337 mg, Sugar 12.1 g
CANDY CORN POPCORN BALLS
Provided by Food Network
Time 20m
Yield 6 to 8 popcorn balls
Number Of Ingredients 4
Steps:
- Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
- Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!
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.
COCONUT ALMOND BALLS
Make and share this Coconut Almond Balls recipe from Food.com.
Provided by loves2bakeSB
Categories Candy
Time 37m
Yield 75-100 balls
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.4, Fat 5.2, SaturatedFat 3, Cholesterol 5.7, Sodium 41.3, Carbohydrate 18.2, Fiber 0.6, Sugar 17.2, Protein 1.4
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