Coconut Candy Balls Recipes

CHOCOLATE COCONUT CANDIES

Steps:

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

EASY NO-BAKE CHOCOLATE COCONUT BALLS

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine confectioners' sugar and cocoa; stir in the sweetened condensed milk and the vanilla, mixing thoroughly. The mixture will be quite stiff. Stir or knead in coconut and nuts, if using. A heavy-duty mixer with paddle attachment makes mixing much easier, or use the dough hook attachment on a handheld mixer.
• Chill the chocolate mixture for about 15 to 20 minutes, then shape into 1-inch balls. If the mixture is sticky, butter your hands if necessary.
• Arrange the candy balls on a baking sheet lined with wax paper or parchment paper . Cover the candy and chill the cocoa balls for at least 2 hours, or until they are quite firm.
• Store the chocolate coconut candies in tightly covered containers separated with sheets of waxed paper.
• Enjoy.

COCONUT BALLS

Steps:

• 1. Melt butter slowly; add milk. Stir in sugar and salt. Add coconut. Chill until easily handled. Roll into balls. Insert toothpicks & place in refrigerator or freezer until firm. Remove a few at a time to prevent getting soft.
• 2. Melt bark in a double boiler. Dip each ball in chocolate. Place on waxed paper & remove toothpicks. Let set until firm. ENJOY!!

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)

Steps:

• Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
• Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

COCONUT CANDIES

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.

COCONUT CANDY BALLS

Steps:

• Mix all ingredinets except chocolate chips, chill and roll into balls.
• Let stand 1 hour in refrigerator -- after rolling into balls.
• Dip each candy into melted chocolate chips.

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 BON BONS

Steps:

• In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
• Shape into 1-inch balls.
• Place in refrigerator until firm.
• In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
• Place on waxed paper; let stand until set.
• Store in refrigerator.