Creamy Coconut Balls Food

CREAMY COCONUT SNOWBALLS

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container 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.

COCONUT SNOWBALLS

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

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.

COCONUT CANDY BALLS

Steps:

• Mix all ingredinets except chocolate chips, chill and roll into balls.
• Let stand 1 hour in refrigerator -- after rolling into balls.
• Dip each candy into melted chocolate chips.

COCONUT CHERRY BALLS

Steps:

• 1) Cream together all ingredient except the graham crumbs.
• 2) Drain cherries and pat with a paper towel.
• 3) Cover a cherry with coconut mixture and roll into a ball in the palm of your hand.
• 4) Roll ball in graham crumbs
• 5) Place in fridge or freezer.

NO BAKE COCONUT BALLS

Steps:

• Melt 1/3 cup butter in a medium saucepan over low heat.
• Remove from heat, and stir in 3 tablespoons water and vanilla.
• Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.
• Stir in coconut.
• Shape into 1-inch balls, and place on ungreased baking sheets.
• Chill 20 minutes.
• Place chocolate morsels in a small zip-top freezer bag; seal.
• Submerge in hot water until chocolate melts.
• Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.
• Store in refrigerator.

COCONUT BALLS (COQUITOS)

Steps:

• Drain syrup from coconut. Reserve syrup.
• Mix coconut, brown sugar, and vanilla in a medium size saucepan.
• Cook over medium heat for a few minutes then allow to cool.
• Make small balls on buttered cookie sheet and set aside.
• Mix coconut syrup and white sugar in small saucepan and cook over medium heat.
• Stir frequently until it becomes dark brown.
• Pour over balls and allow to cool.