Coconut Butter Balls Recipes

Steps:

• Cream butter, sugar and vanilla together.
• Add flour all at once and blend
• Add coconut mixing well.
• Shape into small balls and place on an ungreased cookie sheet.
• Chill 15 minutes.
• Bake at 350°F for 15 minutes or until lightly browned.
• Roll in additional powdered sugar while warm.
• Yield: 3 dozen.

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

Steps:

• Preheat oven to 350.
• Cream butter, sugar, and vanilla until fluffy.
• Blend flour and salt, stir into creamed mixture.
• If dough is soft, chill until firm enough to shape.
• With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
• Beat egg white with water with a fork.
• Dip dough in egg white mixture, then in coconut.
• Bake on lightly greased baking sheet 15-18 minutes.
• Cookies store well in tightly covered container.

Steps:

• In a large bowl, cream the butter, peanut butter until light and fluffy Beat in vanilla. Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. , Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Cream butter with icing sugar until fluffy.
• Mix in flour and salt until they are just combined.
• Stir in coconut.
• Roll dough into 1 inch balls and place on cookie sheet.
• Bake until just starting to brown, about 15-20 minutes.
• Roll warm cookies in icing sugar.
• Cool completely and enjoy.

Steps:

• In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.
• Stir in cereals, 1cup coconut, cherries, vanilla.
• Stir with wooden spoon until all ingredients comes together.
• Let it sit for 10 minutes.
• Moisten your hands with little bit of water and make small balls.
• Roll in coconut.
• Keep in refrigerator in covered container.
• Can be made one week ahead.

Steps:

• Stir together the nut butter and honey in a medium bowl. Set aside.
• Place the oats in a food processor or blender and pulse until finely ground. Transfer to the nut butter mixture and stir until thoroughly combined.
• Scoop 1 tablespoon of the mixture at a time with a small portion scoop or a spoon and roll into a ball or log. Transfer to a rimmed baking sheet.
• Place the coconut in a separate bowl or plate and roll each ball in the coconut to completely cover.