Best No Bake Coconut Balls Recipe 445 Recipes
NO BAKE COCONUT BALLS RECIPE - (4.4/5)
Provided by á-15116
Number Of Ingredients 4
Steps:
- In a food processor, blend cookies until small crumbs form. Add cream cheese and coconut extract and blend until smooth, like a dough. Using a teaspoon, form into rounds, about 1 inch in size and place on a parchment-lined baking sheet. Pour coconut onto a cutting board and roughly chop into smaller size. Roll each ball into coconut, coating well on all sides. Place on prepared baking sheet and continue with remaining balls. Cover with plastic wrap and refrigerate until ready to serve.
NO BAKE COCONUT BALLS
Make and share this No Bake Coconut Balls recipe from Food.com.
Provided by Lvs2Cook
Categories Candy
Time 45m
Yield 36 candies
Number Of Ingredients 7
Steps:
- Melt 1/3 cup butter in a medium saucepan over low heat.
- Remove from heat, and stir in 3 tablespoons water and vanilla.
- Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.
- Stir in coconut.
- Shape into 1-inch balls, and place on ungreased baking sheets.
- Chill 20 minutes.
- Place chocolate morsels in a small zip-top freezer bag; seal.
- Submerge in hot water until chocolate melts.
- Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.
- Store in refrigerator.
Nutrition Facts : Calories 116.2, Fat 6.1, SaturatedFat 4.5, Cholesterol 4.9, Sodium 37.9, Carbohydrate 15, Fiber 0.8, Sugar 13.7, Protein 0.8
BAKED COCONUT BALLS
During the traditional Mimouna celebration at the end of Passover, many Israeli Jews lay out an elaborate table with sweets. Because dietary rules during the holiday ban flour from the house (including frozen cookies that contain it), the treats are usually flourless. Here, ground coconut turns the texture of these cookies into a soft and pleasantly cloudlike.
Provided by Ron Lieber
Categories easy, cookies and bars, dessert
Time 35m
Yield About 2 dozen
Number Of Ingredients 7
Steps:
- Make the cookies: Heat oven to 325 degrees. In a medium bowl, add the coconut, jam or syrup or honey, baking powder and egg yolks and beat with an electric mixer on medium speed until well combined.
- Squeeze the mixture together to form small balls, about 1 inch wide, and roll them in confectioners' sugar to fully coat. Transfer the balls to a parchment-lined baking sheet lightly coated with cooking spray, spacing them 1 inch apart. Bake for 10 minutes.
- Meanwhile, prepare the glaze: In a small pot over medium-low heat, whisk together the apricot jam and 1/4 cup water until warm. Remove from heat and pour into a small bowl.
- Let the balls cool completely on the sheet pan, then dip one side into the glaze. Return to the pan, glaze side facing up, and sprinkle immediately with the pistachios, almonds, sprinkles or anything else you wish.
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