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Chocolate-Covered Almond Coconut Tassies recipe

Miniature confection cups made with vanillawafer crumbs, almonds, coconut and candied cherries and filledwith smooth and creamy milk chocolate.

Recipe: Chocolate-CoveredAlmond Coconut Tassies

2 cups vanilla wafer crumbs (about 60wafers, crushed)1 cup finely chopped almonds
1/3 cup unsweetened cocoa powder
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 (7-ounce) package sweetened flaked coconut, toasted*1/2 cup chopped candied cherries
1/2 teaspoon vanilla extract1 (11.5-ounce) package milk chocolatechips4 teaspoons vegetable shortening

  • Line mini-muffin cups (1 3/4-inches indiameter) with paper baking cups.
  • In large bowl, combine crumbs, almondsand cocoa. Add sweetened condensed milk, coconut, cherries andvanilla and mix well. Refrigerate 30 minutes. Roll mixture into1-inch balls; press into prepared muffin cups.
  • Place chocolate chips and shortening inmedium microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes;stir. If necessary, microwave at HIGH an additional 15 secondsat a time, stirring after each heating, just until chips aremelted when stirred. Spoon 1 teaspoonful melted chocolate overeach filled cup.
  • Refrigerate until chocolate is set. Store,covered, in refrigerator.

    Makes about 6 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.

    Healthy Bodybuilding Snack: High-Protein Chocolate Covered Almonds

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  • Comments

    1 Comment


    Whether you choose a recipe with fruit, chocolate, or nuts, these delightful desserts are as amazing to look at as they are to eat.

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