Coconut Chocolate Balls
Coconut Chocolate Balls (Paige’s version)
*This recipe is for one batch and I make at least 3 batches every year. So plan accordingly!
2 sticks of Kerrygold unsalted butter, softened
2 (14 ounce) bags sweetened flaked coconuts
2 cans Eagle Brand Sweetened Condensed Milk
2 pounds confectioners’ powdered sugar (I get Organic from HEB)
¼ bar shaved paraffin wax (Gulf Wax) – you can get on Amazon or HEB
3+ bags Guittard Extra Dark Chocolate Chips
Mix coconut, powdered sugar, butter and sweetened condensed milk together. Chill for several hours. Use a small cookie dough scoop to make balls, placing them in freezer Ziplock bags. Use additional powdered sugar on your hands to shape them into round balls. The size is up to you, and looks can be deceiving. When you dip them, they get bigger!
Freeze coconut balls at least overnight. I like to make all of the coconut balls at once and freeze until I am ready to dip.
Melt chocolate chips and paraffin in top of a double boiler so chocolate won’t scorch. Place approximately 20 frozen coconut balls at a time onto a plate or pan near your work area. You want them to be frozen when dipped. Use toothpicks to spear coconut balls, dip in chocolate, allow excess to drip back into the pan of melted chocolate, and place on a wax paper (or parchment paper) covered cookie sheet. If you leave the toothpicks in for a couple of minutes, they twist out more easily. When the tray is full, use a spoon to drizzle a small amount of melted chocolate on top of the ball to cover the toothpick hole.
Cool for about 15 minutes in the refrigerator, and then place the individual coconut balls in candy papers. Store in the refrigerator in tightly covered containers. Makes about
75 – 100 balls. Enjoy!!
Here is a list of all the things I use to make and gift these
Mixer – https://amzn.to/4i6vlO6
Gulf Wax – https://amzn.to/47PXrtF
Cupcake Liners – https://amzn.to/48ak76J
