Almond Coconut Balls Food

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.

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

FAMOUS COCONUT-ALMOND BALLS

Steps:

• Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
• Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
• Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

ALMOND COCONUT ENERGY BALLS

Steps:

• In a big bowl combine both flours, salt, desiccated coconut and chocolate.
• Microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla.
• Add this to the flour mixture and knead into a dough adding tea as necessary. You should be able to form this with your hands easily like you would form cookies. Depending on your flours and almond butter you will need more or less liquid. Just make sure this does hold together well without being sticky.
• Roll into bite-sized balls and refrigerate until ready to use (I left mine over night).
• Enjoy!

AWESOME "NO-BAKE" ALMOND COCONUT BALLS

Steps:

• Place 1/4 cup shredded coconut in a shallow bowl. Line a large plate with parchment paper.
• Combine almond butter, 1/4 cup of the shredded coconut, almonds, coconut oil, and honey in a bowl; mix until a firm paste forms. Form almond butter mixture into balls, roll in shredded coconut, and place on the lined plate. Chill until firm, 2 to 3 hours.

ALMOND JOY ENERGY BALLS

Steps:

• Put 1/2 cup of coconut flakes into the food processor and process to break up flakes slightly. Do not over-process or it will become coconut butter.
• Remove flakes and set aside in a bowl.
• Place dates in the food processor and process until they have broken up and then come together into a ball.
• Break up date ball with hands and add in almonds, cocoa powder, 1/4 cup of coconut flakes and sea salt.
• Process for several minutes, scrapping down the sides as needed.
• Add in vanilla extract and 1 tbsp of almond milk.
• Process until mixture comes back together into a ball. If it doesn't do this, add in 1 more tablespoon of almond milk. It should look like the photo above.
• Remove mixture from the food processor and roll into roughly 2 dozen balls.
• Roll each ball in the coconut flakes you processed earlier.
• Optional: place balls on a baking sheet and flash freeze in freezer for 15-20 minutes. This ensures the balls won't stick together when you place them in your container.
• Store in an airtight container in the fridge for several weeks or the freezer for several months.

COCONUT ALMOND BALLS

Steps:

• With an electric mixer cream together sugar & butter in a bowl. Add milk until well blended. Stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). Roll the candy filling into one inch balls and place on waxed paper. Refrigerate for at least 3 hours.
• Using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). I like to add approximately 2 Tbls of butter or shortening in the chocolate but this is not necessary to do so. Dip the balls in chocolate and let stand at room temperature until set.
• Store in a tightly sealed container and preferable in the refrigerator until ready to serve.

NO BAKE COCONUT BALLS (4 INGREDIENTS!)

Steps:

• In a high-speed blender, food processor or mixing bowl, combine your ingredients and blend until a dough is formed. If the batter is too crumbly, add extra coconut milk until a slightly sticky texture remains.
• Using your hands, form into small balls. If desired, roll balls in extra shredded coconut.
• Refrigerate for 30 minutes, or until firm.

COCONUT-ALMOND POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.