Coconut Joys Recipe 455 Recipes

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

COCONUT JOYS RECIPE - (4.5/5)

Steps:

• Melt butter in a saucepan over low heat; remove from heat. Stir in powdered sugar and coconut; shape into 3/4-inch balls. Chill until firm. Place chocolate chips in a small heavy-duty, zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Let candies stand until firm; store in refrigerator. Want Chocolate-Covered Coconut Joys. Simply microwave 2 cups semi-sweet chocolate chips in 2-cup glass measuring cup at HIGH 1-1/2 minutes or until melted, stirring twice. Then dip coconut candies into melted chocolate, allowing excess to drip, and place on wax paper. Let candies stand until firm; store in refrigerator.

COCONUT (ALMOND) JOYS

Steps:

• Combine melted butter, sugar and coconut and mix well.
• Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
• Flatten each ball slightly by making an indentation in the center with thumb or finger.
• Fill centers with melted chocolate.
• Place an almond half or sliver on top, if desired.
• Chill until firm and store in refrigerator.

COCONUT JOYS

Steps:

• Melt the butter in large pot over low heat. Take the pot off the heat.
• Stir in sugar and coconut.
• Shape into 3/4-inch balls and place on a large cookie sheet or sheet pan.
• Submerge chocolate morsels bag in simmering hot water until melted, about 5 minutes. Snip a tiny piece off one corner of the bag. Drizzle chocolate over the joys.
• Chill on cookie sheet until balls are firm and chocolate is set before storing in bags or serving.
• In general, try to store these in the refrigerator. I am okay with them out of fridge in gift boxes for a while though.

COCONUT JOYS

Steps:

• 1. Soften butter, but do not melt. Beat in powdered sugar, then coconut.
• 2. Take rounded teaspoons, roll into balls and put on wax paper. Push a small dent into the tops with your finger.
• 3. Melt chocolate squares and fill dents with chocolate. Refrigerate.
• 4. *I like to pour melted chocolate into a ziploc bag with the corner snipped off to "pipe" the chocolate onto the cookies.

COCONUT JOYS

Steps:

• In large saucepan melt one stick of butter.
• Add sugar and coconut to butter mixing until well blended.
• form balls of dough appx 1-2 teaspoons making thumbprint wells into middle of balls.
• Melt unsweetened chocolate in microwave safe bowl appx 1-2 minutes stirring occasionally.
• Pour melted chocolate into wells.
• Chill until chocolate is firm.