Choco Mallow Coconut Balls Recipes

MARSHMALLOW BALLS

Steps:

• Heat the condensed milk, butter and brown sugar in a saucepan, stirring until the butter is melted and the sugar is dissolved. Remove from the heat and stir in the vanilla essence.
• In a large bowl, combine the crushed biscuits and cocoa. Make a well. Pour the liquid mixture into the dry ingredients and mix together until combined.
• Take a tablespoonful of the biscuit mixture and roll into a ball (wet your hands if necessary). Flatten the ball in the palm of your hand until it is about 5cm round. Place a marshmallow in the centre and gather up the edges to cover the marshmallow, pinching to secure it. Roll into a ball and then toss in the coconut.
• Continue with the remaining mixture.
• Refrigerate the marshmallow balls (or keep them in the freezer).

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl, whisk together the condensed milk, melted butter, and vanilla extract until well combined.
• Add 5 cups of the coconut and the confectioner's sugar. Stir well until well combined
• Chill for 15 minutes. In the meantime, add the remaining 1/2 cup of coconut to a bowl. Line a baking sheet with wax or parchment paper and set aside.
• Once the cookie batter is chilled, portion the cookie batter into 1 1/2 teaspoon portions. Roll into balls and place on the baking sheet. Once all rolled, place the baking sheet in the fridge for 10 minutes.
• In the meantime, over a double boiler, melt the chocolate chips until smooth and glossy. Dip the coconut balls into the melted chocolate and tap off the excess chocolate.
• Place the chocolate covered coconut ball onto the prepared baking sheet and sprinkle over a little of the reserved coconut.
• Keep balls refrigerated. Remove desired amount from fridge a few minutes before serving.

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.

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.

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)

Steps:

• Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
• Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

COCONUT BALLS

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
• Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

CHOCO-MALLOW COCONUT BALLS

Steps:

• Mix the marshmallow creme and coconut together and shape into balls.
• Dip them into the melted chocolate and refrigerate them until cool.
• Sprinkle powdered sugar onto them and serve.

CHOCO-COCONUT BARS

Steps:

• Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
• Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
• Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!

CHOCOLATE MARSHMALLOW SNOWBALLS

Steps:

• Over low heat, melt chocolate chips with the condensed mik while stirring constantly.
• Remove from heat and cool slightly.
• Add marshmallows - mix well ensuring all marshmallows are coated.
• Drop by tablespoonful into coconut and roll into balls in the coconut.
• Chill for several hours.

COCONUT CREME CHOCOLATES

Steps:

• In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour., Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours., In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.