Coconut Ball
Ready In: 45 mins
Serves: 6
Ingredients
- 4 cups coconut, shredded (fresh package!)
- 1⁄4 cup light corn syrup
- 1 (11 1/2ounce) package milk chocolate pieces
- 1⁄4 cup white vegetable shortening
- 26 whole natural almonds
Directions
- Line two large cookie sheets with wax paper.
- Set large wire cooling rack on paper; set aside.
- Place coconut in a large bowl; set aside.
- Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1 minute or until syrup boils. Immediately pour over coconut.
- Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated; this takes a little time.
- Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms.
- Place balls 2 inches apart on wire racks.
- Let dry 10 minutes.
- Re-roll coconut balls so there are no loose ends of coconut sticking up.
- Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl.
- Microwave on HIGH 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
- Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
- While chocolate coating is still soft, lightly press whole almond on top of each.
- Let stand to set or place in refrigerator.
- Store in a single layer in an airtight container.
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