Coconut Balls Makes: About 30 balls
1 cup pecan bits
1/2 cup sweetened condensed milk
¼ tsp. almond extract
7-10 oz. sweetened shredded coconut
1 (12 oz.) bag dark chocolate chunks, melted
1 Tbsp. shortening
- In a bowl mix together coconut and condensed milk (if mixture seems too wet; add more coconut). Add almond extract and mix well. Stir in nuts. Using your hands, roll the mixture into balls about ½ inches in diameter. Place onto waxed paper lined cookie sheets in the refrigerator for 1-2 hours or until firm.
- After the coconut balls have firmed; melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly. Place on waxed paper lined sheet pans to dry.
Inner Chef Note:
1. Using culinary disposable gloves saves your hands from a messy situation. Whether you use the gloves or not; rinse hands (do not dry) when they get too sticky and continue on.
2. It was easier to put a few coconut balls into the pan of chocolate and swirl them around rather than dip them. You will get a thicker layer of chocolate doing it this way.