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Receta Coconut Almond Balls
by Global Cookbook

Coconut Almond Balls
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  Raciónes: 12

Ingredientes

  • 4 c. (8 1/2-ounce) shredded coconut (fresh package!)
  • 1/4 c. Light corn syrup
  • 1 pkt (11 1/2-ounce) lowfat milk chocolate pcs
  • 1/4 c. Vegetable shortening
  • 26 whl natural almonds (1-ounce)

Direcciones

  1. Tastes just like Almond Joy.
  2. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
  3. Place coconut in large bowl; set aside.
  4. Place corn syrup in a 1-c. glass measure. Microwave on high (100%) 1 minute or possibly till syrup boils. Immediately pour over coconut. Work hot syrup into coconut using the back of a wooden spoon till coconut is thoroughly coated. This takes a little time, and yes, there is sufficient syrup.
  5. Using 1 level measuring Tbsp. of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 min.
  6. Reroll coconut balls so there are no loose ends of coconut sticking up.
  7. Place lowfat milk chocolate and shortening in a 4-c. glass measure or possibly 1 1/2 qt microwave-safe bowl. Microwave on high 1 to 2 min or possibly till mix can be stirred smooth and is glossy; stirring once or possibly twice.
  8. Working quickly, spoon 1 level measuring Tbsp. of the chocolate over each coconut ball, making sure chocolate coats 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 to set or possibly place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated.
  9. Makes 26.