Easy Coconut Balls Recipes

CHOCOLATE COCONUT BALLS

Provided by Alton Brown

Categories dessert

Time 15m

Yield 30 pieces

Number Of Ingredients 6

Chocolate Coconut Balls image

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.

Ingredients

1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoons almond extract
8 ounces sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening

COCONUT BALLS

Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 30m

Yield Makes 36

Number Of Ingredients 5

Coconut Balls image

Steps:

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

Ingredients

2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut

CHOCOLATE COCONUT BALLS

This is the grand prize winner taken from Taste of Home's Simple&Delicious magazine, Nov/Dec/07 submitted by Mary Ann Marino -- if your coconut strands are long I suggest to chop with a knife --- these are SO delicious!

Provided by Kittencalrecipezazz

Categories Candy

Time 25m

Yield 30 candies

Number Of Ingredients 6

Chocolate Coconut Balls image

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.

Ingredients

1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut (chop if the stands are long)
1 cup finely chopped almonds
1/2 cup sweetened condensed milk (not evaporated milk)
2 cups semi-sweet chocolate chips
2 tablespoons shortening

COCONUT CANDY BALLS

Make and share this Coconut Candy Balls recipe from Food.com.

Provided by grandma2969

Categories Candy

Time 1h5m

Yield 100 pieces

Number Of Ingredients 6

Coconut Candy Balls image

Steps:

Mix all ingredinets except chocolate chips, chill and roll into balls.
Let stand 1 hour in refrigerator -- after rolling into balls.
Dip each candy into melted chocolate chips.

Ingredients

14 ounces sweetened condensed milk
1/2 cup margarine
16 ounces coconut
2 cups chopped nuts
2 lbs powdered sugar
2 cups chocolate chips

BAKED COCONUT BALLS

During the traditional Mimouna celebration at the end of Passover, many Israeli Jews lay out an elaborate table with sweets. Because dietary rules during the holiday ban flour from the house (including frozen cookies that contain it), the treats are usually flourless. Here, ground coconut turns the texture of these cookies into a soft and pleasantly cloudlike.

Provided by Ron Lieber

Categories easy, cookies and bars, dessert

Time 35m

Yield About 2 dozen

Number Of Ingredients 7

Baked Coconut Balls image

Steps:

Make the cookies: Heat oven to 325 degrees. In a medium bowl, add the coconut, jam or syrup or honey, baking powder and egg yolks and beat with an electric mixer on medium speed until well combined.
Squeeze the mixture together to form small balls, about 1 inch wide, and roll them in confectioners' sugar to fully coat. Transfer the balls to a parchment-lined baking sheet lightly coated with cooking spray, spacing them 1 inch apart. Bake for 10 minutes.
Meanwhile, prepare the glaze: In a small pot over medium-low heat, whisk together the apricot jam and 1/4 cup water until warm. Remove from heat and pour into a small bowl.
Let the balls cool completely on the sheet pan, then dip one side into the glaze. Return to the pan, glaze side facing up, and sprinkle immediately with the pistachios, almonds, sprinkles or anything else you wish.

Ingredients

3 cups/255 grams unsweetened shredded coconut, preferably Bob's Red Mill
3 tablespoons apricot, raspberry or orange jam, or maple syrup or honey
1/2 teaspoon baking powder
3 egg yolks
1/4 to 1/2 cup/31 to 62 grams confectioners' sugar
1/4 cup apricot jam
Ground pistachios, slivered almonds or rainbow sprinkles

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