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Chocolate Coconut Balls recipe

Toasted coconut and nuts give these chocolatecandy confections exceptional flavor.

Recipe: Chocolate CoconutBalls

3 (1-ounce) squares unsweetened bakingchocolate
1/4 cup butter
1/2 cup sweetened condensed milk (not evaporated milk)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sweetened flaked coconut, toasted*
1 cup chopped nuts, toasted**
Powdered sugar for rolling

  • In large heavy saucepan, melt chocolateand butter over very low heat. Add sweetened condensed milk;stir to blend. Remove from heat; set aside.
  • In small saucepan, combine granulatedsugar, water and corn syrup and cook over medium heat, stirringconstantly, until sugar is dissolved. Cook, without stirring,until mixture reaches 250°F (120°C) on candy thermometeror until a small amount of syrup, when dropped into very coldwater, forms a firm ball which does not flatten when removedfrom water. Remove from heat and stir into chocolate mixture.Stir in vanilla, coconut and nuts, mixing well.
  • Refrigerate about 30 minutes or untilfirm enough to handle. Shape into 1-inch balls; roll in powderedsugar. Store tightly covered in cool, dry place.

    Makes about 4 dozen candies.

    *To Toast Coconut: Spread out on a bakingsheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutesor until golden. Stir often to ensure even browning and watchclosely to prevent burning.

    **To toast nuts, place in a shallow bakingpan. Bake at 350°F (175°C) for 10 to 15 minutes or untilnuts are lightly browned, stirring occasionally. Cool.

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