Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
about 18 confections
Level:
Easy

Ingredients

Directions

Thoroughly butter a plastic tray or cutting board and set aside.

In a small heavy saucepan, combine the condensed milk and butter and cook over very low heat on a heatproof pad, stirring frequently, for about 15 minutes, until the mixture thickens. Use a rubber spatula to reach all the way into the corners of the pan so that none of the mixture scorches, as it is very delicate and easy to burn. If it seems to be getting too hot, remove it from the heat for 30 seconds to cool slightly. When the mixture is quite thick, remove from the heat and cool for about 25 minutes, then stir in the coconut. Using a tiny ice cream scoop (about 1 1/2 tablespoons capacity) or 2 teaspoons, scoop out little balls one by one and immediately drop them into a bowl of confectioners sugar. Roll around gently to coat them evenly and transfer to the buttered tray. Continue until you have used all the mixture and then stud each smooch with 2 or 3 cloves. Store in a tightly covered container.

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Coconut Macarons

Recipe courtesy of Ina Garten

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Coconut Rice

Recipe courtesy of Sandra Lee

Galette de Crabe le Bec-Fin

Recipe courtesy of George Perrier

Coconut Cake

Recipe courtesy of Ina Garten

Pico de Gallo

Recipe courtesy of Marcela Valladolid

Coconut Crusted Crab Cakes

Recipe courtesy of Tom Douglas

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking