Dark Chocolate Coconut Balls Recipes

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

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:

• Mix coconut, condensed milk, powdered sugar and/or chopped nuts (optional) in a medium to large glass bowl (if you have a glass bowl, if not a metal or plastic one will do). Beat/mix by hand, using a very heavy duty spoon, mix very well. Put in freezer (until you get the chocolate and wax mixture done).
• Take semi-sweet chocolate chips and add part of the paraffin wax in a double boiler (if you don't have a double boiler, take a small pot and place it inside a pot just a little bigger add a few inches of water in the big pot, depending on the sizes of your pots your using. Melt chocolate and the wax on med heat until it melts then turn to low heat, add water to bottom pot as needed but make sure you don't put too much water or get any water in the chocolate mixture. Keep adding wax to the melted chocolate until you can hold a small bit under cold water and it stays semi hard to hard. (Use a small metal spoon to test the chocolate.)
• Now take your coconut mix out of the freezer and butter your hands lightly and start making balls, work kind of fast, use a toothpick to dip each ball in the chocolate. Then put them on wax paper (use cookie sheets to place wax paper on). Set the cookie sheet full in refrigerator or freezer for about 1 hour or until chocolate has hardened. If your coconut mixture becomes soft and starts sticking to your hands (if you have any left from the first batch) replace in freezer for about 15 to 20 minutes, then start all over with the making of balls and dipping and refrigerate.
• Now, once you have all of them hardened, take them off waxed paper and put the candies in an airtight bowl and refrigerate them or a freezer Ziploc bag because you can also freeze them. You can eat them right out of the freezer bag. Doesn't require thawing at all.