It's important to use moist coconut, not dessicated coconut in this recipe. The moisture in the coconut is what helps hold the candies together. When you buy the coconut, squeeze the package a little to see if the coconut is moist or dry.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 2 cups moist shredded coconut
- 3 Tbsp. butter, softened
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon coconut extract
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
Preparation:
In small bowl, combine coconut, butter, cream, sugar, vanilla, and coconut extract. You may need to add more milk if necessary so mixture holds together, depending on the moisture content in the coconut. Or you may need to add more powdered sugar. When the mixture will form a ball, roll into 1" balls and place on waxed paper. Freeze until firm, about 1 hour.
Melt milk chocolate chips in microwave on MEDIUM power, stirring every minute, until smooth. Stir in semisweet chocolate chips and keep stirring until the chocolate is melted again and the mixture is smooth.
Dip coconut balls in chocolate, place on waxed paper. Refrigerate to harden chocolate. Store tightly covered in the refrigerator. Makes about 24 candies
