Chocolate Dipped Coconut Snowballs Recipes

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CHOCOLATE-DIPPED COCONUT SNOWBALLS



Chocolate-Dipped Coconut Snowballs image

If you like the taste of coconut and chocolate, you can't help but love these fancy and festive-looking cookies.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces German sweet chocolate, finely chopped
1/2 cup sweetened shredded coconut
1/2 cup finely chopped pecans, toasted
TOPPING:
12 ounces semisweet chocolate, chopped
4 teaspoons shortening
2-1/2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in German sweet chocolate, coconut and pecans. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are browned. Remove to wire racks to cool., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill 1 hour or until firm.

Nutrition Facts : Calories 133 calories, Fat 8g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 75mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE COCONUT BALLS



Chocolate Coconut Balls image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 30 pieces

Number Of Ingredients 6

1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoons almond extract
8 ounces sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening

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 SNOWBALLS



Coconut Snowballs image

Make and share this Coconut Snowballs recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 40m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 7

1 cup sweetened flaked coconut
1 cup all-purpose flour
1 1/4 cups confectioners' sugar
salt, pinch
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

Steps:

  • Grind 1/2 cup of the coconut in food processor.
  • Chop remaining coconut and set aside.
  • Add flour, 1/4 cup of the confectioners' sugar and the salt.
  • Pulse to blend.
  • Add butter and vanilla; pulse until dough comes together.
  • Heat oven to 350 degrees.
  • Roll dough into 1-inch balls.
  • Place dough balls 1 inch apart on an ungreased baking sheet.
  • Bake cookies until firm but tender, 15 minutes.
  • Remove to rack, let cool completely.
  • In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
  • Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
  • Dip in chopped coconut and set aside for glaze to dry.

Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7

CHOCOLATE-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  • Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  • Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  • Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g

CHOCOLATE COCONUT SNOWBALLS



Chocolate Coconut Snowballs image

This recipe is from the back of an old bag of "M & M's" Semi-Sweet Chocolate Baking Bits. I am glad I saved it, because these are great cookies and the recipe is no longer available, even on their website. This recipe is one of thirty or so varieties that I make every Christmas and it is always a favorite. *Added 12/30/07: I don't add the M & M baking bits AFTER the dough is refrigerated. I never understood why that was necessary and since I stopped doing it I've noticed no difference. I couldn't find the M & M's this year, so used a 10 oz. bag of Hershey Kissables and they came out just as good.* --K

Provided by Karen..

Categories     Dessert

Time 27m

Yield 4-5 dozen cookies

Number Of Ingredients 11

1/3 cup butter
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (14 ounce) package coconut, divided
1 (12 ounce) package M&M's semi-sweet chocolate baking bits

Steps:

  • In large bowl, cream butter, cream cheese and sugar.
  • Add egg yolk, almond extract and orange juice, beat well.
  • Combine flour, baking powder and salt and gradually add to creamed mixture.
  • Stir in 3 CUPS of the coconut.
  • Cover and chill for an hour.
  • Preheat oven to 350 degrees.
  • Stir M& M's Baking Bits into dough.
  • Shape dough into 1" balls and roll each in remaining coconut.
  • Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.

Nutrition Facts : Calories 1172.5, Fat 88.2, SaturatedFat 71.6, Cholesterol 111.2, Sodium 538.2, Carbohydrate 92.6, Fiber 17.2, Sugar 45.4, Protein 13.3

CHOCOLATE-DIPPED COCONUT SNOWBALLS



Chocolate-Dipped Coconut Snowballs image

If you like the taste of coconut and chocolate, you can't help but love these fancy and festive-looking cookies.

Provided by Allrecipes Member

Time 30m

Yield 33

Number Of Ingredients 14

⅓ cup butter, softened
⅔ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (4 ounce) bar German sweet chocolate, finely chopped
½ cup flaked coconut
½ cup finely chopped pecans, toasted
12 (1 ounce) squares semisweet chocolate
4 teaspoons shortening
2 ½ cups flaked coconut, toasted

Steps:

  • In a large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are browned. Remove to wire racks to cool.
  • Break each square of semisweet chocolate into four pieces. In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 19.8 g, Cholesterol 10.6 mg, Fat 10.2 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 5.8 g, Sodium 64.4 mg, Sugar 13.7 g

CREAMY COCONUT SNOWBALLS



Creamy Coconut Snowballs image

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 pounds.

Number Of Ingredients 6

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

Steps:

  • Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

COCONUT SNOWBALLS



Coconut Snowballs image

Ice cream and coconut take on a whole new identity when combined in this fantastic frozen dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 2

2 cups flaked coconut
1 half-gallon ice cream (any flavor)

Steps:

  • Place paper or foil baking cup in each of 12 regular-size muffin cups.
  • Spread coconut in shallow pan or on plate. Scoop ice cream into 12 balls. Roll each in coconut, using 2 forks. Place balls in baking cups.
  • Freeze uncovered at least 3 hours until firm. Wrap, label and return to freezer. Store up to 2 weeks.

Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 100 mg

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