Method

In a nonstick medium saucepan, combine butter, condensed milk, and coconut, until mixture begins to loosen from bottom of pan and is no longer sticking to it. When this mixture is slightly golden brown, approximately 10 minutes, turn off heat and add vanilla. Transfer mixture to a buttered flat plate and let cool completely. Once mixture is cooled, spread some butter over the palm of hands and form balls with 1 tsp of coconut mixture for each. Put 1/4 cup remaining coconut into a zipper bag and the other 1/4 cup into a second bag. Add red food coloring into one bag (1 or 2 drops) and green food coloring (1 or 2 drops) into the other bag. Shake both bags to coat coconut. Cover coconut balls with finely grated coconut, top each one with a clove for garnish and extra zing, and place each cookie into mini decorative paper cups. Arrange on a serving platter alternating red and green colored coconut balls.

Notes: Natural food stores carry grated unsweetened coconut. If you can't find finely grated coconut, put coarsely grated coconut into food processor for a few seconds and you will get exactly what you need. These delicious coconut balls will disappear in no time. Save some for yourself before they're all gone.

Number of Servings: 40 - 50 coconut balls

Submitted by: Lidia Haddadian ( See all of Lidia Haddadian Recipes )

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