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
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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