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Toasted Coconut Balls

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Toasted Coconut Balls
2008-07-25 Desserts
5 73

These tender coconut balls are dipped in melted chocolate for an elegant candy coating.

  • Servings: 70


1 lb Powdered Sugar
4 cups Toasted Coconut
1 stick Butter
1 tsp Coconut Extract
⅔ cup Sweetened Condensed Milk
3 cups (18 Oz) Semisweet Chocolate Chips
1½ Tbsp Vegetable Oil


Toast coconut in oven set at 350 degrees until lightly browned, then cool. In a large bowl, combine powdered sugar and coconut. Mix well.

In a small bowl, stir together melted butter, coconut extract and sweetened condensed milk. Stir into coconut mixture. Form into 70 1 inch balls.

Place on 2 wax paper lined baking sheets and refrigerate for 1-2 hours until firm. In medium bowl combine chocolate and oil. Heat in microwave for 4-4 1/2 minutes, until chocolate is melted and smooth when stirred. Dip chilled balls into melted chocolate. Let excess drip off and place on wax paper lined baking sheets. Let stand at room temperature until set, about 1 hour. Balls can be stored in an airtight container in refrigerator for up to 4 weeks.

Helpful Tips:

This is one of my holiday favorites-make them in advance and store for all your holiday get-togethers.