Chocolate Coconut Balls
photo by Lynne CalamiaMacadamia nuts and shredded coconut bring a taste of the tropics to these chocolatey no-bake cookies that come together in just 15 minutes. This recipe first appeared in Season 6 of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 30 cookies
- 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
Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using your fingers, press the mixture into roughly 3/4-inch balls. Place onto parchment paper-lined half sheet pans 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 the balls into the chocolate to coat evenly and lightly, and return to the parchment paper-lined half sheet pan to dry.