Inner Chef

Enjoy your kitchen, your food and your inner chef

Coconut Balls

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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


  1. 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.
  2. 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.



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