Chocolate Coated Macaroon Balls
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Features of Chocolate Coated Macaroon Balls
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Served as dessert. Vegetarian dish. Speciality: Easter candy recipes.
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Ingredients for Chocolate Coated Macaroon Balls (Click here for measurement conversion)
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BALLS
2 1/2 cups powdered Sugar
2 1/2 cups flaked Coconut
3 Tablespoons Milk
COATING
1 cup Chocolate chips
1/4 cup Corn syrup
2 Tablespoons Shortening
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Method for making Chocolate Coated Macaroon Balls
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In large bowl, combine powdered sugar and coconut. Gradually stir in milk. Knead mixture on powdered sugar-dusted surface for 1-2 minutes or until smooth. Roll mixture into 3/4 inch balls. Refrigerate balls while preparing coating. In small saucepan over low heat, melt coating ingredients, stirring constantly. Remove from heat. Set saucepan in pan of warm water to maintain dipping consistency. Insert toothpick in ball; dip in melted chocolate. Place balls on waxed paper-lined cookie sheet or insert toothpicks in piece of styrofoam. Refrigerate balls 15 minutes or until chocolate is set. Place in candy cup papers. Store in fridge.
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Comments
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Yields: 54
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