Almond Coconut Chocolate Cookie Balls Recipes

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

CHOCOLATE COCONUT BALLS

Steps:

• Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using your fingers, press the mixture into roughly 3/4-inch balls. Place onto parchment paper-lined half sheet pans 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 the balls into the chocolate to coat evenly and lightly, and return to the parchment paper-lined half sheet pan to dry.

COCONUT ALMOND BALLS

Steps:

• With an electric mixer cream together sugar & butter in a bowl. Add milk until well blended. Stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). Roll the candy filling into one inch balls and place on waxed paper. Refrigerate for at least 3 hours.
• Using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). I like to add approximately 2 Tbls of butter or shortening in the chocolate but this is not necessary to do so. Dip the balls in chocolate and let stand at room temperature until set.
• Store in a tightly sealed container and preferable in the refrigerator until ready to serve.

FAMOUS COCONUT-ALMOND BALLS

Steps:

• Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
• Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
• Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

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.

CALIFORNIAS ALMOND JOY COOKIE BALLS

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper that has been lightly greased.
• In the microwave, melt the chocolate with the sweetened condensed milk, stirring after every minute of cook time. Microwave cook times vary; you know your oven better than I do, so no specific cook times; just until melted and smooth.
• Pour the chocolate mixture over the coconut in a large bowl. Stir in the vanilla. Mix well until the coconut is completely coated.
• Drop dough by teaspoonfuls onto the prepared baking sheet. Top each cookie with an almond, pressing down slightly.
• Bake at 350 degrees for ten to twelve minutes. Check at about 8 minutes though as the bottoms tend to burn easily. Double panning is a good idea if they still seem doughy but bottoms are done.
• Let cool on pan for one minute, then transfer to cooling rack and cool completely.

PAULA DEEN ALMOND CHOCOLATE BALLS

Steps:

• Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well.
• Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours.
• Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

CHOCOLATE, COCONUT ALMOND BALLS

Steps:

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