Chocolate Coconut Balls

"I got this recipe from a co-worker.She brought in a sample and then I had to have the recipe, so here it is. The original recipe did not call for vanilla, almond or coconut extract but all three make these so much tastier.I used semi-sweet chips but milk chocolate would also be good for the chocolate dip. 2 hour cooking time is refrigerated time before being dipped. I'm not sure what size the tin cream was. I estimated 3 oz. It's a small tin, about the size of a tuna fish can."
 
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photo by LuuvBunny photo by LuuvBunny
photo by LuuvBunny
Ready In:
2hrs 20mins
Ingredients:
9
Serves:
45
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ingredients

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directions

  • Cream butter, icing sugar, milk and extracts well. Mix in tin cream. Add coconut.
  • Roll into balls, place on cookie sheet covered with wax paper and refrigerate until firm (2 hours).
  • Melt chocolate chips.
  • Dip balls in chocolate using a fork and tap off excess chocolate. Place on cookie sheet and refrigerate until set.
  • These are great refrigerated or frozen.

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RECIPE SUBMITTED BY

I live in St.John's Newfoundland Canada.I don't have a favorite cookbook as such but I have put together quite a collection of recipes that have interested me over the years.
 
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