Coconut Almond Balls
INGREDIENTS
- Servings: 26
- 26 whole blanched or unblanched almonds
- 4 cups (8 1/2 ounces) sweetened shredded coconut
- 1/4 cup light corn syrup
- 1 (12-ounce) package milk chocolate chips
- 1 tablespoon vegetable shortening
DIRECTIONS
- Line two large baking sheets with waxed paper.
- Set wire racks over waxed paper; set aside.
- Spread almonds onto another baking sheet and toast in oven at 350*F (175*C) for 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.
- Place coconut in large bowl; set aside.
- Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1 minute or until syrup boils.
- Immediately pour over coconut.
- Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated, mixture will be stiff as you work.
- Using 1 level measuring tablespoon of coconut for each, shape into 26 balls.
- Place 2 inches apart on wire racks.
- Let dry for 10 minutes and re-roll coconut balls.
- Place milk chocolate and shortening in a 4-cup glass measure or microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until
- mixture can be stirred smooth.
- Be careful not to heat too long or chocolate will burn.
- Working quickly, spoon 1 level measuring tablespoon of the chocolate
- over each coconut ball, coating well and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each.
- Let stand at room temperature to set.
- Store in a single layer in airtight container.
- Makes 26 candies.
- Marlene