Chocolate Coconut Balls

Today I will make about 10 pounds of candy for family and friends. I will make peanut butter cups, coconut balls, peppermint crunch bark, and chocolate nut clusters. I've been making candy for 28 years and I have taught many candy classes. Yum! I want to share my chocolate coconut balls with you. Enjoy!

CHOCOLATE COCONUT BALLS

Tricia’s Home Plate, LLC

Tools:

Mixing Bowl

Rubber Spatula or Wooden Spoon

½ Sheet Pan (Jelly Roll Pan)

Parchment or Wax Paper

Melon Baller

Plastic Gloves

 Ingredients:

1 bag of sweetened coconut, 14 ounces

1 can sweetened condensed milk, 14 ounces

1 ½ pounds of chocolate, milk, dark, or white

Coconut flakes

Mix coconut and all but 2-3 tablespoons of milk together until all of the coconut is well coated.

Cover the pan with parchment/wax paper. Make small balls, can use a melon baller or spoon, and place on pan.

Chill coconut balls for at least 30 minutes. You can chill for longer or even over night, but cover tightly with plastic wrap. Let balls set in room temperature to get some of the chill off before dipping into chocolate.

Dip balls into melted chocolate. If the coconut balls are a little sticky, before dipping in the chocolate, pat with confectioners sugar to absorb any moisture. You may want to use disposable gloves.

If you would like, you can roll each chocolate covered ball in flaked coconut, or just top each ball with some coconut flakes.

Please each coconut ball in paper cups (optional).

Makes about 40 balls.

Note:  Do not use all of the condensed milk with only 14 ounces of coconut, they will be too moist. You can add more coconut if you desire to use the whole can of milk. This will make approximately 50 coconut balls.