A note from the recipe author: My mother made these candies every Christmas when I was growing up. I loved them!



Ingredients

  • For the coconut balls:

  • 1/4 lb. (1 stick) butter, softened
  • 2 lbs. powdered sugar
  • 1 (14 oz.) package sweetened flaked coconut
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup chopped nuts of your choice
  • For the flavor options (choose ONE of the following):

  • Cinnamon-Vanilla:

  • 1 Tbsp. Ground Indonesian Cassia Cinnamon
  • 1 Tbsp. Vanilla Bean Powder
  • Sweet Curry:

  • 2 Tbsp. Ras el Hanout
  • Chai:

  • 2 Tbsp. Mt. Baker Chai Spice Seasoning
  • For the chocolate coating:

  • 12 oz. dark, semisweet, or white chocolate chips

Notes

Use one of the suggested flavor options or explore with your favorite baking spices (e.g. Baker's Brew Coffee Spice, Chinese Five Spice) or a sweeter style curry powder (e.g. Marrakech Moroccan Spice, Garam Masala). Rub a little oil on your hands before making the ball mixture to help prevent the sugary coconut from sticking to your hands.

Directions

In a large bowl, combine ingredients for coconut balls and your choice of flavor option. Mix well (using your hands is easiest, the mixture will be very sticky) and chill, covered, until almost firm (about 1 to 2 hours). Form into teaspoon-sized balls and chill again (uncovered) for 1 hour or freeze for about 15 min. Pour chocolate into a glass bowl and set on top of a lightly simmering pot of water (or use a double boiler). Stir until chocolate is melted. Leave bowl set over hot water as you dip the coconut balls; gently reheat if necessary to keep the chocolate melted. Using a toothpick, coat coconut balls in melted chocolate to taste—you can fully cover them or just dip them part way. Set balls on wax paper until chocolate is set. Refrigerate to help the chocolate set faster if desired. Store in a sealed container in the refrigerator.

Serving Suggestions

These freeze well if you want to make them ahead for easy treats to have on hand throughout the holidays.

Yields

About 110 balls

Thanks To

Cheryl Ytreeide

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Savory Spice Shop Ingredients
Cinnamon, Indonesian Cassia (Korintje), Ground 1/2 oz bag $1.20
Vanilla Bean Powder, Madagascar 1 oz bag $12.95
Ras el Hanout 1 oz bag $4.80
Mt. Baker Chai Spice Seasoning 1 oz bag $4.50
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Customer Reviews ( Add a Review )

1 stars 11/15/17 Rose
This recipe is VERY messy to make! I ended up using a large metal spoon to combine the ingredients (working with my hands was messy and wasted ingredients, having to repeatedly scrape my hands and then wash off the rest.) The finished ingredients are very thick and difficult to work with. Also, where I live there is no 15 oz. can of sweetened condensed milk, only a 14 oz. size. I ended up using regular milk to make up the difference. The recipe does not say how long to chill nor does it say to use wax paper or parchment paper upon which to put the finished product. Don't assume everyone knows to do this!! Sorry, but I will not make this recipe ever again!!!
Test Kitchen Response: Hello Rose! We're sorry this recipe gave you difficulty; we've looked over it and added some more information, as well as tips for working with the sticky coconut mixture. As for the sweetened condensed milk—you're right! The cans are 14 oz., not 15 oz.; we've made this correction in the recipe. Thanks so much for pointing this out and leaving a review!