Recipe: Chocolate Coated Coconut Balls
A note from the recipe author: My mother made these candies every Christmas when I was growing up. I loved them!
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):
- 1 Tbsp. Ground Indonesian Cassia Cinnamon
- 1 Tbsp. Vanilla Bean Powder
- 2 Tbsp. Ras el Hanout
- 2 Tbsp. Mt. Baker Chai Spice Seasoning
For the chocolate coating:
- 12 oz. dark, semisweet, or white chocolate chips
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.
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.
These freeze well if you want to make them ahead for easy treats to have on hand throughout the holidays.