SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)
This is a classic Swedish recipe, beloved by every Swede. It is one of the first things children learn to make, and it's enjoyed greatly by all ages. The balls can either be bite-sized or giant, whichever seems more appealing. Or make one big ball, and many small ones. Additional cocoa powder or chocolate can be added to intensify the flavor.
Provided by AngelicaS
Categories World Cuisine Recipes European Scandinavian
Time 2h20m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 10.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 3.1 g, Sodium 29.6 mg, Sugar 5.5 g
COCONUT CANDY BALLS
Make and share this Coconut Candy Balls recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 1h5m
Yield 100 pieces
Number Of Ingredients 6
Steps:
- Mix all ingredinets except chocolate chips, chill and roll into balls.
- Let stand 1 hour in refrigerator -- after rolling into balls.
- Dip each candy into melted chocolate chips.
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.
COCONUT CANDY BALLS RECIPE - (4.8/5)
Provided by Renna
Number Of Ingredients 7
Steps:
- Mix together sugar, condensed milk, vanilla, and butter. Add coconut and pecans. Chill until firm enough to handle. Roll in balls, place on cookie sheet, chill in freezer while melting chocolate bark. Dip chilled balls in chocolate and transfer to wax paper to cool.
COCONUT CAKE BALLS
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
- Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan.
- Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
- For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk.
- For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour.
- Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!
COCONUT BALLS (HAWAIIAN CANDY)
Make and share this Coconut Balls (Hawaiian Candy) recipe from Food.com.
Provided by Mrs T.
Categories Candy
Time 20m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and food coloring, add as many drops as you would like to achieve your desired color darkness, into a wide bowl and set aside.
- Combine shredded coconut and corn syrup in a bowl, mash, squeeze and mix until coconut is fully saturated
- Once combined, grab about a 1/2 inch section, squeeze again in palm and then roll lightly into a ball.
- On a wax or parchment paper lined cookie sheet, place the coconut balls on the sheet. Continue rolling balls until bowl is emptied.
- Add the remaining 1/4 cup of light corn syrup into a shallow bowl.
- Take an already shaped ball, dip lightly in corn syrup and roll lightly in your palm again, then add to the colored sugar.
- Roll ball again in palm, add to sugar once more, and toss lightly to coat again.
- Place back onto cookie sheet and place in fridge for about an hour.
- Once hardened, transfer to an airtight container and enjoy!
Nutrition Facts : Calories 45.2, Fat 1.3, SaturatedFat 1.2, Sodium 13, Carbohydrate 8.9, Fiber 0.2, Sugar 5.4, Protein 0.1
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
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.
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