Coconutfruitballs Recipes

COCONUT FRUIT BALLS

Steps:

• Finely chopped sultanas, dates and apricots and place them in a mixing bowl. Mix well.
• Add cinnamon and mix well.
• Add enough condensed milk (roughly a tablespoon) to make it sticky so the fruit sticks together more easily.
• Place a teaspoon of mixture in palm of hand and mould/squish/squeezing mixture into a small ball.
• Place desiccated coconut on plate and roll balls in desiccated coconut, coating the whole ball.
• Store in refrigerator until your ready to use.
• Enjoy.

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.

NO-BAKE FRUIT BALLS

Steps:

• Combine marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
• Shape dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
• Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.

COCONUT CANDY BALLS

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.

COCONUT RUM BALLS

Steps:

• In a large bowl, toss together the crushed vanilla wafers, coconut and walnuts.
• Stir in the sweetened condensed milk and rum; mix well.
• Refrigerate for 4 hours.
• Roll the dough into 1 inch balls.
• Roll the balls in the remaining coconut.
• Store in a tightly covered container in the refrigerator.