Chocolate Coconut Balls
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies
Macadamia nuts and shredded coconut bring a taste of the tropics to these chocolatey coconut bonbons that come together in just 15 minutes. This recipe first appeared in Season 6 of Good Eats.Photo by Lynne Calamia
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- 1 cup toasted chopped Macadamia nuts
- 1 cup sweetened condensed milk
- 1 1/2 teaspoons almond extract
- 8 ounces sweetened shredded coconut
- 1 (12-ounce) bag semisweet chocolate morsels, melted
- 1 tablespoon shortening
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies
Procedure
- Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using fingers lightly moistened with water, press the mixture into roughly 3/4-inch balls. Place onto parchment wax paper-lined half sheet pans and refrigerate for at least 1 hour or up to overnight.
- Lay a couple large pieces of parchment or wax paper on a work surface. Place the chocolate and shortening in a medium metal bowl. Select a pot with an opening wide enough to allow the bowl to rest on top without falling in. Fill the pot with a few inches of water and place the bowl on top, making sure the bottom of the bowl does not touch the water. Set the pot over medium heat and allow the water to maintain a low simmer. Melt the chocolate, stirring frequently with a silicone spatula until it becomes shiny and smooth. Dip the balls into the chocolate and coat evenly and lightly using a fork to turn them over. Place each ball on the parchment or wax paper to set up and dry for at least 2 hours before serving.
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