Coconut Balls Food

COCONUT BALLS

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
• Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

COCONUT CAKE BALLS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
• Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan.
• Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
• For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk.
• For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour.
• Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!

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.

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.

KETO NO-BAKE COCONUT BALLS

Steps:

• Cover a plate with parchment paper. Set aside.
• In a food processor, with the S blade attachment add all the ingredients, unsweetened desiccated coconut, almond flour, sweetener, melted coconut oil, and water.
• Process on medium speed for 1-2 minutes until it forms a sticky wet dough easy to bring together in your hands to shape balls. If too dry, add an extra 1 tablespoon of water up to 2 tablespoons in total. Process again until it sticks together.
• Stop the food processor and scoop out some coconut ball dough in your hands. Roll to form a ball, place on the prepared plate. Repeat until you form 16 balls.

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.

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 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.

COCONUT DATE BALLS

Steps:

• Pit the medjool dates and soak them in warm water for 10 minutes until they soften
• Place the pitted dates and pecans in the bowl of a large food processor. Blend on high until a thick "dough" is formed and the mixture feels sticky.
• Scoop about 1-2 tablespoons of the mixture and use your hands to roll it into a ball. If you have time you can let them set in the fridge for 5 minutes.
• Roll the energy bites into desiccated or shredded coconut pressing gently so they adhere. Makes about 12-14 bites.

COCONUT BALLS RECIPE

Steps:

• In a pan add 1 1/2 cup desiccated coconut toast it for 2 to 3 minutes on low flame by stirring continuously, then add condensed milk and turn off the flame.
• Mix coconut and 1/2 cup condensed milk nicely so that it is combined well.
• Transfer the coconut mixture to a plate, then take a small portion of it and shape it into a small ball.
• Repeat the same for the rest of the mixture.
• It's ready.
• In a pan add 1 1/2 cup desiccated coconut, toast in on low flame by stirring continuously for 2 to 3 minutes.
• Make sure you don't make it brown, then add 1/2 cup milk by stirring constantly.
• Then add 1/3 cup of sugar again mix it.
• When the sugar is melted then turn off the flame
• Shape the mixture into a small ball, you can also add colour in the mixture to make colourful coconut balls.
• It's ready.

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.

COCONUT BALLS

Steps:

• Preheat oven to 350 degrees.
• Cream butter with icing sugar until fluffy.
• Mix in flour and salt until they are just combined.
• Stir in coconut.
• Roll dough into 1 inch balls and place on cookie sheet.
• Bake until just starting to brown, about 15-20 minutes.
• Roll warm cookies in icing sugar.
• Cool completely and enjoy.

EASY NO-BAKE CHOCOLATE COCONUT BALLS

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine confectioners' sugar and cocoa; stir in the sweetened condensed milk and the vanilla, mixing thoroughly. The mixture will be quite stiff. Stir or knead in coconut and nuts, if using. A heavy-duty mixer with paddle attachment makes mixing much easier, or use the dough hook attachment on a handheld mixer.
• Chill the chocolate mixture for about 15 to 20 minutes, then shape into 1-inch balls. If the mixture is sticky, butter your hands if necessary.
• Arrange the candy balls on a baking sheet lined with wax paper or parchment paper . Cover the candy and chill the cocoa balls for at least 2 hours, or until they are quite firm.
• Store the chocolate coconut candies in tightly covered containers separated with sheets of waxed paper.
• Enjoy.

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.