NO BAKE COCONUT BALLS
Make and share this No Bake Coconut Balls recipe from Food.com.
Provided by Lvs2Cook
Categories Candy
Time 45m
Yield 36 candies
Number Of Ingredients 7
Steps:
- Melt 1/3 cup butter in a medium saucepan over low heat.
- Remove from heat, and stir in 3 tablespoons water and vanilla.
- Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.
- Stir in coconut.
- Shape into 1-inch balls, and place on ungreased baking sheets.
- Chill 20 minutes.
- Place chocolate morsels in a small zip-top freezer bag; seal.
- Submerge in hot water until chocolate melts.
- Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.
- Store in refrigerator.
Nutrition Facts : Calories 116.2, Fat 6.1, SaturatedFat 4.5, Cholesterol 4.9, Sodium 37.9, Carbohydrate 15, Fiber 0.8, Sugar 13.7, Protein 0.8
COCONUT-RUM CAKE POPS
Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions. Cool completely on a wire rack., In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm., Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.
Nutrition Facts : Calories 188 calories, Fat 8g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CAKE POPS
Make and share this Coconut Cake Pops recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 14m
Yield 24-26 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, process coconut until it resembles fine crumbs.
- Combine all ingredients. Beat for 2 minutes.
- Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Nutrition Facts : Calories 14.7, Fat 1, SaturatedFat 0.7, Cholesterol 8.1, Sodium 9.3, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8, Protein 0.4
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COCONUT CAKE BALLS RECIPE | NELLIE'S FREE RANGE EGGS
From nelliesfreerange.com
Servings 25Category Holiday Kid-Approved
- Cook cake in a cake pan according to directions on the box, using 3 large Nellie’s Free Range Eggs as well as the other listed ingredients. Let cake cool completely once removed from oven.
- Transfer cake crumbs to a deep bowl. Add frosting to cake crumbs 1 spoonful at a time, mixing together with a fork or spatula until mixture is soft, but firm enough to be formed into bite-size balls without falling apart (this may not take an entire jar of frosting).
- Using clean hands, roll cake mixture into about 25 1-inch round balls. Place balls on a baking sheet lined with wax paper, then place in the freezer for 1 hour to chill.
COCONUT CAKE BALLS - BETTER HOMES & GARDENS
From bhg.com
3.2/5 (6)Calories 81 per servingTotal Time 3 hrs 15 mins
- Prepare the cake mix according to package directions except substitute 1 cup of the coconut milk for 1 cup of the liquid in the cake and decrease the oil by 2 tablespoons. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking pans with parchment or waxed paper; set aside.
- In a very large mixing bowl beat cream cheese with an electric mixer until smooth. Gradually beat in remaining coconut milk until smooth. Stir in the 1 cup coconut. Remove cake from pan and crumble into the cream cheese mixture. Beat until combined. Using a small cookie scoop, drop mixture into 1-inch mounds onto prepared pans; freeze for 30 minutes. Roll mounds into balls. Freeze for 30 to 60 minutes more or until balls are firm.
- In a medium saucepan heat chocolate and shortening over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. Working in batches, dip balls into melted chocolate; allow excess to drip off and place balls on clean waxed paper-lined trays or baking pans. Immediately sprinkle tops of balls with coconut before chocolate is set. Let stand until chocolate is set. If chocolate in saucepan begins to set up, reheat over low heat. To store, layer cake balls between waxed paper in an airtight container. Cover and seal. Store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 1 month.
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