Chocolate Coconut Almond Sprinkles Food

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Chocolate Coconut Almond Balls Recipe by Tasty image

Here's what you need: desiccated coconut, icing sugar, salt, vanilla extract, sweetened condensed milk, dark chocolate, almond

Provided by Dhruv Vohra

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups desiccated coconut, unsweetened
½ cup icing sugar
1 teaspoon salt
1 teaspoon vanilla extract
⅔ cup sweetened condensed milk
dark chocolate
almond

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!

Nutrition Facts : Calories 634 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 8 grams, Protein 7 grams, Sugar 79 grams

CHOCOLATE COCONUT ALMOND SPRINKLES

Chocolate Coconut Almond Sprinkles image

Categories Chocolate Nut Dessert Bake Frozen Dessert Coconut Summer Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

1/3 cup almonds with skins, finely chopped
1 cup sweetened flaked coconut
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped, or 2/3 cup semisweet chocolate chips

Steps:

Preheat oven to 350°F.
Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl. Toast coconut on baking sheet in middle of oven, stirring occasionally, until golden, 8 to 12 minutes, then remove from oven and sprinkle almonds, chocolate, and a large pinch of salt over coconut. Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated. Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours.

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