Chocolate Covered Coconut Balls With Sweetened Condensed Milk
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Chocolate Covered Coconut Balls With Sweetened Condensed Milk. Scoop the ball out with a fork and let the extra chocolate drip off. Add the desiccated coconut to the condensed milk.
Chocolate Coconut Balls Recipe with Condensed Milk, Choco Coco Balls from werecipes.com
Place morsels in a medium glass bowl set over a saucepan of hot water over medium heat (or in a double boiler). Next, pour in the sweetened condensed milk and beat into the butter for two minutes. Roll the mixture into small balls and roll in the extra coconut or sprinkles and refrigerate for three hours to set.
Use A Hand Mixer To Beat Together Until Fully Combined.
Add the desiccated coconut to the condensed milk. Toast pecan halves in a dry skillet over medium heat, stirring constantly until lightly browned and aromatic. In a large mixing bowl, add the coconut flakes and sweetened condensed milk.
Using A Spoon, Roll Coconut Balls In The Melted Chocolate (One At A Time), Until Completely Covered.
This will be where you place the coconut balls to set up while the chocolate firms up. Place in freezer until firm, about 15 minutes. Dip the ball in melted dark chocolate.
Keep Stored In The Refrigerator.
In a mixing bowl, combine 1 can sweetened condensed milk and 1 1/2 cup desiccated coconuts. Freeze for 2 hours, or even overnight. Granulated sugar, salt, baking powder, unsalted butter, gluten free flour blend and 1 more.
Let The Mixture Get Cool Down For About 5 Min.
Cover the coconut balls with the rest of. Repeat this with all of your coconut balls. Melt chocolate in microwave for 1 minute, stir.
How To Make No Bake Coconut Balls.
Coat or garnish with ingredients of your choice. When chocolate is set, transfer to an airtight container and store in a cool place. Refrigerate until firm, about 20 minutes.
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