Chocolate Coconut Almond Balls Recipe By Tasty

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

Steps:

• In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
• Shape into 1-inch balls.
• Place in refrigerator until firm.
• In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
• Place on waxed paper; let stand until set.
• Store in refrigerator.

Steps:

• With an electric mixer cream together sugar & butter in a bowl. Add milk until well blended. Stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). Roll the candy filling into one inch balls and place on waxed paper. Refrigerate for at least 3 hours.
• Using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). I like to add approximately 2 Tbls of butter or shortening in the chocolate but this is not necessary to do so. Dip the balls in chocolate and let stand at room temperature until set.
• Store in a tightly sealed container and preferable in the refrigerator until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
• Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.

Steps:

• In a big bowl combine both flours, salt, desiccated coconut and chocolate.
• Microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla.
• Add this to the flour mixture and knead into a dough adding tea as necessary. You should be able to form this with your hands easily like you would form cookies. Depending on your flours and almond butter you will need more or less liquid. Just make sure this does hold together well without being sticky.
• Roll into bite-sized balls and refrigerate until ready to use (I left mine over night).
• Enjoy!