CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY
Here's what you need: desiccated coconut, icing sugar, salt, vanilla extract, sweetened condensed milk, dark chocolate, almond
Provided by Dhruv Vohra
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 634 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 8 grams, Protein 7 grams, Sugar 79 grams
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.
ALMOND COCONUT CHOCOLATE COOKIE BALLS
These little cookies taste a lot like the popular candy bar.
Provided by MARBALET
Categories Almond Desserts
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
- Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.8 g, Cholesterol 2.8 mg, Fat 4.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 23.9 mg, Sugar 6.3 g
COCONUT ALMOND CANDIES
I love Christmas candy, and these simple but special chocolates are among my favorites. They're easy to assemble in paper-lined muffin cups.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside., In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. , Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container.
Nutrition Facts :
COCONUT ALMOND BALLS
Make and share this Coconut Almond Balls recipe from Food.com.
Provided by loves2bakeSB
Categories Candy
Time 37m
Yield 75-100 balls
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.4, Fat 5.2, SaturatedFat 3, Cholesterol 5.7, Sodium 41.3, Carbohydrate 18.2, Fiber 0.6, Sugar 17.2, Protein 1.4
ALMOND COCONUT CHOCOLATE COOKIE BALLS
These little cookies taste a lot like the popular candy bar.
Provided by MARBALET
Categories Almond Desserts
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
- Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.8 g, Cholesterol 2.8 mg, Fat 4.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 23.9 mg, Sugar 6.3 g
COCONUT BALLS/ A HEALTHIER ALMOND JOY!
Make and share this Coconut Balls/ a Healthier Almond Joy! recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h15m
Yield 30 balls, 15 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor mix the first 5 ingredients.
- Chill.
- Over medium heat reduce the coconut milk stirring often until reduce to a 1/4 left. It`ll take about 30 minutes. It will separate. Remove 1 tablespoon of the oil and use as you wish. (body lotion, add to your coffee -- ).
- Add chips to the coconut off heat and mix till melted.
- Roll coconut mixture into 30 balls.
- Chill.
- Dip balls into melted chocolate. You will have leftover dip.
- Top with toasted almond.
Nutrition Facts : Calories 278.2, Fat 26.3, SaturatedFat 20.6, Sodium 52.2, Carbohydrate 16, Fiber 5.5, Sugar 7.5, Protein 4
EASY COCONUT & ALMOND BARK
Make gifts from the kitchen-even if you're not much of a cook! This Coconut & Almond Bark is foolproof. Our almond bark with coconut is extra special.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
- Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
- Refrigerate 1 hour or until firm. Break into small pieces.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
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