Best Coconut Candy Balls Recipe 485 Recipes

EASY NO BAKE COCONUT CANDY

Steps:

• In bowl mix melted butter, powdered sugar and coconut together until combined evenly. (I used my hands to work it together)
• Form mixture into 1 inch balls and press down slightly in the center.
• Fill a zip-top bag with chocolate or chocolate-hazelnut spread.
• Pipe a 1/4 tsp amount onto each candy.

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut and condensed milk.
• Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
• In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

COCONUT BALLS

Steps:

• 1. Melt butter slowly; add milk. Stir in sugar and salt. Add coconut. Chill until easily handled. Roll into balls. Insert toothpicks & place in refrigerator or freezer until firm. Remove a few at a time to prevent getting soft.
• 2. Melt bark in a double boiler. Dip each ball in chocolate. Place on waxed paper & remove toothpicks. Let set until firm. ENJOY!!

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 BALLS

Steps:

• 1. Cream butter, condensed milk and vanilla until light and fluffy.
• 2. Add powdered sugar and mix well. Fold in coconut. Candy "dough" should be fairly stiff. You could chill the dough in the refrigerator at this point if you need to.
• 3. Using a small scoop or teaspoon - shape into 1 inch balls and place on rimmed sheet pans lined with waxed or parchment paper. Place sheet pan into freezer for 30-45 minutes.
• 4. While candies are chilling, melt paraffin and chips over a double boiler (chips can be melted in the microwave, but paraffin has to be melted over water).
• 5. Using a candy tool OR a plastic fork with the inner tines removed OR toothpick, dip candies into chocolate to coat. Drop candies onto wax paper or silpat to harden. Use the tool or toothpick to quickly cover over the hole where you dipped it OR you can come back with a bit more melted chocolate to cover any holes.
• 6. Keep refrigerated.
• 7. As an alternative to the chips/paraffin - use 1 pkg (24 oz) of the chocolate flavored bark stuff (I cheat and add dark chips to it, too, for the flavor).
• 8. Coconut Rum Balls - Substitute up to 2 Tbsp light Rum (Captain Morgan's Coconut Rum is a good choice) for the vanilla extract - Yum, but be sure to keep them reserved for the adults. :)

CHOCOLATE COCONUT CANDIES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

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.