Side Pannel
Coconut Almond Balls
Coconut Almond Balls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Candy, Microwave, Chocolate
Ingredients List
- 4 c (8 1/2-oz) shredded coconut
- -(fresh package!)
- 1/4 c Light corn syrup
- 1 pk (11 1/2-oz) milk chocolate
- -pieces
- 1/4 c Vegetable shortening
- 26 Whole natural almonds (1-oz)
Directions
Tastes just like Almond Joy.
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm syrup
into coconut using the back of a wooden spoon until coconut is thoroughly
coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto waxed paper. While chocolate coating is still soft, lightly
press whole almond on top of each. Let stand to set or place in
refrigerator. Store in a single layer in airtight container. Keeps best if
refrigerated. Makes 26.
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm syrup
into coconut using the back of a wooden spoon until coconut is thoroughly
coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto waxed paper. While chocolate coating is still soft, lightly
press whole almond on top of each. Let stand to set or place in
refrigerator. Store in a single layer in airtight container. Keeps best if
refrigerated. Makes 26.
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