Chocolate Covered Coconut Balls Food

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
• Shape into 1-inch balls.
• Place in refrigerator until firm.
• In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
• Place on waxed paper; let stand until set.
• Store in refrigerator.

COCONUT BALLS

Steps:

• 1. Melt butter slowly; add milk. Stir in sugar and salt. Add coconut. Chill until easily handled. Roll into balls. Insert toothpicks & place in refrigerator or freezer until firm. Remove a few at a time to prevent getting soft.
• 2. Melt bark in a double boiler. Dip each ball in chocolate. Place on waxed paper & remove toothpicks. Let set until firm. ENJOY!!

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl, whisk together the condensed milk, melted butter, and vanilla extract until well combined.
• Add 5 cups of the coconut and the confectioner's sugar. Stir well until well combined
• Chill for 15 minutes. In the meantime, add the remaining 1/2 cup of coconut to a bowl. Line a baking sheet with wax or parchment paper and set aside.
• Once the cookie batter is chilled, portion the cookie batter into 1 1/2 teaspoon portions. Roll into balls and place on the baking sheet. Once all rolled, place the baking sheet in the fridge for 10 minutes.
• In the meantime, over a double boiler, melt the chocolate chips until smooth and glossy. Dip the coconut balls into the melted chocolate and tap off the excess chocolate.
• Place the chocolate covered coconut ball onto the prepared baking sheet and sprinkle over a little of the reserved coconut.
• Keep balls refrigerated. Remove desired amount from fridge a few minutes before serving.

CHOCOLATE COCONUT CANDIES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut and condensed milk.
• Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
• In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

DARK CHOCOLATE COCONUT BITES

Steps:

• Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
• Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
• Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
• Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.

COCONUT CHOCOLATE-COVERED CHERRIES

Steps:

• In a large bowl, beat butter and confectioners' sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts. , With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month.

REALLY EASY CHOCOLATE COVERED COCONUT CANDY

Steps:

• In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
• Form into 1-inch balls and place onto wax paper.
• Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
• Dip coconut balls in chocolate.
• Place on waxed paper.
• Refrigerate to harden chocolate.
• Store tightly covered in the refrigerator.

CHOCOLATE COCONUT BALLS WITH CONDENSED MILK

Steps:

• In pan take condensed milk and combine it with desiccated coconut.
• Mix both ingredients and cook for about 2 min on low flame.
• Let the mixture get warm and then shape into small balls.
• Grate the dark chocolate in the bowl.
• In another bowl heat water and once the water starts boiling place the chocolate bowl on top (double boiling method).
• Once the chocolate is melted take off the bowl.
• Slowly put all the coconut balls in chocolate and coat nicely with chocolate and place the ball on top of aluminum foil or butter paper.
• Repeat the above step for remaining coconut balls.
• Place the balls in the refrigerator for about 10 min to set.
• Chocolate coconut balls are ready to serve. Place the balls on cupcake liner and serve.

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 COVERED COCONUT BALLS

Steps:

• 1. In a large microwave safe bowl, add the butter and microwave just until melted.
• 2. Stir in the Cream of Coconut and vanilla. Mix well.
• 3. Then add the confectioners' sugar and coconut. Mix quickly with a large spoon. You may have to use your hands to get in there and mix it up good.
• 4. Cover with plastic wrap and store in the coldest part of refrigerator for a few hours or overnight. The coconut mixture needs to be firm, and cold enough to roll into balls so they will hold their shape.
• 5. Remove bowl of candy mixture from refrigerator and shape candy into 1-inch balls. Place coconut balls on a cookie sheets lined with wax paper. (You'll need 2 cookie sheets) Place in freezer for 15-30 minutes or in the refrigerator for an hour to chill completely.
• 6. Meanwhile, in a double boiler (or make shift double boiler) melt the chocolate pieces and almond bark; stir until smooth and creamy.
• 7. . Bring out 1 cookie sheet of candy at a time to coat. Place a tooth pick in each piece of candy. Dip the candy into the chocolate, gently shaking excess chocolate off the candy.
• 8. Place coated candy back onto the cookie sheet that is lined with the wax paper. Gently twist the tooth pick out and smooth over a bit of chocolate over the toothpick hole for a neater appearance.
• 9. When first sheet of candy has been coated, place back into the refrigerator to harden.
• 10. Repeat procedure with second sheet of candy .
• 11. When candy has set, store in an airtight container and keep in refrigerator.