CHOCOLATE COCONUT BALLS
This is the grand prize winner taken from Taste of Home's Simple&Delicious magazine, Nov/Dec/07 submitted by Mary Ann Marino -- if your coconut strands are long I suggest to chop with a knife --- these are SO delicious!
Provided by Kittencalrecipezazz
Categories Candy
Time 25m
Yield 30 candies
Number Of Ingredients 6
Steps:
- In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
- Shape into 1-inch balls.
- Place in refrigerator until firm.
- In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
- Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
- Place on waxed paper; let stand until set.
- Store in refrigerator.
COCONUT BALLS
Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 36
Number Of Ingredients 5
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.
CAKE BALLS
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.
Provided by Allison
Categories Desserts Cakes Cake Pops
Yield 36
Number Of Ingredients 3
Steps:
- Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g
COCONUT CAKE POPS
Make and share this Coconut Cake Pops recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 14m
Yield 24-26 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, process coconut until it resembles fine crumbs.
- Combine all ingredients. Beat for 2 minutes.
- Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Nutrition Facts : Calories 14.7, Fat 1, SaturatedFat 0.7, Cholesterol 8.1, Sodium 9.3, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8, Protein 0.4
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.
COCONUT-RUM CAKE POPS
Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions. Cool completely on a wire rack., In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm., Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.
Nutrition Facts : Calories 188 calories, Fat 8g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
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COCONUT CAKE BALLS RECIPE | NELLIE'S FREE RANGE EGGS
From nelliesfreerange.com
Servings 25Category Holiday Kid-Approved
- Cook cake in a cake pan according to directions on the box, using 3 large Nellie’s Free Range Eggs as well as the other listed ingredients. Let cake cool completely once removed from oven.
- Transfer cake crumbs to a deep bowl. Add frosting to cake crumbs 1 spoonful at a time, mixing together with a fork or spatula until mixture is soft, but firm enough to be formed into bite-size balls without falling apart (this may not take an entire jar of frosting).
- Using clean hands, roll cake mixture into about 25 1-inch round balls. Place balls on a baking sheet lined with wax paper, then place in the freezer for 1 hour to chill.
COCONUT CAKE BALLS | BETTER HOMES & GARDENS
From bhg.com
3/5 (6)Total Time 3 hrs 15 minsServings 80Calories 81 per serving
- Prepare the cake mix according to package directions except substitute 1 cup of the coconut milk for 1 cup of the liquid in the cake and decrease the oil by 2 tablespoons. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking pans with parchment or waxed paper; set aside.
- In a very large mixing bowl beat cream cheese with an electric mixer until smooth. Gradually beat in remaining coconut milk until smooth. Stir in the 1 cup coconut. Remove cake from pan and crumble into the cream cheese mixture. Beat until combined. Using a small cookie scoop, drop mixture into 1-inch mounds onto prepared pans; freeze for 30 minutes. Roll mounds into balls. Freeze for 30 to 60 minutes more or until balls are firm.
- In a medium saucepan heat chocolate and shortening over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. Working in batches, dip balls into melted chocolate; allow excess to drip off and place balls on clean waxed paper-lined trays or baking pans. Immediately sprinkle tops of balls with coconut before chocolate is set. Let stand until chocolate is set. If chocolate in saucepan begins to set up, reheat over low heat. To store, layer cake balls between waxed paper in an airtight container. Cover and seal. Store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 1 month.
COCONUT CAKE BALLS RECIPE | EATINGWELL
From eatingwell.com
Category Christmas Cake RecipesCalories 81 per servingTotal Time 2 hrs 30 mins
- Prepare the cake mix according to package directions except substitute 1 cup of the coconut milk for 1 cup of the liquid in the cake and decrease the oil by 2 tablespoons. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking pans with parchment or waxed paper; set aside.
- In a very large mixing, bowl beat cream cheese with an electric mixer until smooth. Gradually beat in remaining coconut milk until smooth. Stir in the 1 cup coconut. Remove cake from pan and crumble into the cream cheese mixture. Beat until combined. Using a small cookie scoop, drop mixture into 1-inch mounds onto prepared pans; freeze for 30 minutes. Roll mounds into balls. Freeze for 30 to 60 minutes more or until balls are firm.
- In a medium saucepan, heat chocolate and shortening over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. Working in batches, dip balls into melted chocolate; allow excess to drip off and place balls on clean waxed paper-lined trays or baking pans. Immediately sprinkle tops of balls with coconut before chocolate is set. Let stand until chocolate is set. If chocolate in saucepan begins to set up, reheat over low heat.
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