Coconutty Balls Recipes

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COCONUT BALLS



Coconut Balls image

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

2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut

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.

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 RUM BALLS



Coconut Rum Balls image

My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I swapped coconut rum for the traditional rum and added shredded coconut. -Jana Walker, Macomb, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 8

1 package (12 ounces) vanilla wafers, finely crushed
1 cup confectioners' sugar
2 tablespoons baking cocoa
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup light corn syrup
1/4 cup coconut rum
Additional confectioners' sugar

Steps:

  • Whisk crushed wafers, confectioners' sugar and cocoa. Stir in coconut and pecans. In a separate bowl, whisk corn syrup and rum; stir into wafer mixture. Shape into 1-in. balls; let stand 1 hour., Roll in additional confectioners' sugar. Store in an airtight container.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)



Swedish Chocolate Balls (or Coconut Balls) image

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

4 cups regular rolled oats
1 ¼ cups white sugar
½ cup unsweetened cocoa powder
1 cup butter or margarine, softened
2 tablespoons strong coffee
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened baking chocolate, melted
⅓ cup coconut flakes

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 DATE BALLS



Coconut Date Balls image

A crunchy cookie or candy with a great date taste.

Provided by LANA ENKE

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 7

2 eggs, beaten
1 cup white sugar
1 cup chopped dates
1 teaspoon vanilla extract
1 tablespoon butter
3 cups crispy rice cereal
1 cup flaked coconut

Steps:

  • In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

Nutrition Facts : Calories 87 calories, Carbohydrate 17.6 g, Cholesterol 16.8 mg, Fat 1.8 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 44.9 mg, Sugar 13.7 g

CHOCOLATE COCONUT BALLS



Chocolate Coconut Balls image

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

1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut (chop if the stands are long)
1 cup finely chopped almonds
1/2 cup sweetened condensed milk (not evaporated milk)
2 cups semi-sweet chocolate chips
2 tablespoons shortening

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 RUM BALLS



Coconut Rum Balls image

The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer.

Provided by Carla Hoy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 4h30m

Yield 96

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers, crushed very fine
1 ⅓ cups flaked coconut
1 cup finely chopped walnuts
1 (14 ounce) can sweetened condensed milk
¼ cup rum
1 cup flaked coconut

Steps:

  • In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
  • Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

Nutrition Facts : Calories 47.2 calories, Carbohydrate 5.8 g, Cholesterol 1.4 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 21.1 mg, Sugar 2.9 g

BAKED COCONUT BALLS



Baked Coconut Balls image

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

3 cups/255 grams unsweetened shredded coconut, preferably Bob's Red Mill
3 tablespoons apricot, raspberry or orange jam, or maple syrup or honey
1/2 teaspoon baking powder
3 egg yolks
1/4 to 1/2 cup/31 to 62 grams confectioners' sugar
1/4 cup apricot jam
Ground pistachios, slivered almonds or rainbow sprinkles

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 BALLS (HAWAIIAN CANDY)



Coconut Balls (Hawaiian Candy) image

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

2 cups unsweetened fine shredded coconut
3/4 cup light corn syrup
1/2 cup granulated sugar
food coloring (as many drops to desired color)
1/4 cup corn syrup (keep on the side for later)

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

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