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Coconut Almond Balls recipe

Festive chocolate covered coconut ballswith a whole almond pressed decoratively into their tops.

Recipe: Coconut Almond Balls

26 whole blanched or unblanchedalmonds*4 cups (8 1/2-ounces) sweetened shreddedcoconut
1/4 cup light corn syrup
1 (12-ounce) package milk chocolate chips
1 tablespoon vegetable shortening

  • Line two large baking sheets with waxedpaper. Set wire racks over waxed paper; set aside.
  • Spread almonds onto another baking sheetand toast in oven at 350°F (175°C) for 8 to 10 minutes,stirring nuts occasionally, or until lightly browned. Let cool.
  • Place coconut in large bowl; set aside.
  • Place corn syrup in a 1-cup glass measure.Microwave on HIGH (100%) 1 minute or until syrup boils. Immediatelypour over coconut. Work warm syrup into coconut using the backof a wooden spoon until coconut is thoroughly coated, mixturewill be stiff as you work.
  • Using 1 level measuring tablespoon ofcoconut for each, shape coconut mixture around 1 toasted almondto make a ball. Place the balls 2-inches apart on wire racks.Let dry for 10 minutes and then re-roll for more uniform balls.
  • Place milk chocolate and shortening ina 4 cup glass measure or microwave-safe bowl. Microwave on HIGH1 to 2 minutes or until
    mixture can be stirred smooth. Be careful not to heat too longor chocolate will burn.
  • Working quickly, spoon 1 level measuringtablespoon of the chocolate over each coconut ball, coating welland letting excess chocolate drip down onto waxed paper.
  • While chocolate coating is still soft,lightly press whole almond on top of each. Let stand at roomtemperature to set. Store in a single layer in airtight container.

    Makes 26 candies.

    *Cook’s Tip: For best flavor and a crispercrunch, toast the almonds. To toast in the oven: Place in a shallowbaking pan. Bake at 350°F (175°C) for 10 to 15 minutesor until nuts are lightly browned, stirring often (watch closely,nuts will burn quickly once their hot). To toast in a skillet:Place in skillet over medium heat and toast almonds, stirringconstantly, until golden in color. Be careful not to burn thenuts. Cool completely before using.

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