Almond Chocolate Balls

Total Time:
3 hr 37 min
30 min
3 hr
7 min

75 to 100 balls

  • 2 (16-ounce) boxes confectioners' sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure almond extract
  • 1 (14-ounce) package shredded coconut
  • 1 1/2 cups chopped nuts
  • 1 (12-ounce) package chocolate chips

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

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    I made these for a valentines day treat for my husbands co-workers. I of course did the taste test, and they are pretty good. I cut this recipe in half , and out of that, I made half with nuts and half without. The one ingredient I didn't cut in half was the nuts. I'll find out tomorrow what everyone thinks of these little sweet treats. I didn't have a problem forming the balls. I scooped them with a regular tsp, and rolled them in the palm of my hands to form the ball; I immediately put them in the fridge for about 3 1/2 - 4 hours to firm up. I used Ghirardelli baking chocolate - semi sweet. I didn't think these were too sweet. however, I cut the everything in half, so I am sure that helped a bit. I believe this made about 24 one and a half inch balls. I would recommend these to anyone who wants to make a tasty, attractive dessert! Happy Cooking :O) 
    I agree that this recipe COULD be too sweet using sweetened coconut. I use unsweetened coconut, only available in my organic section. These are always a huge hit with everyone I make them for. We make client "treat" trays every year for our business and these always get oooohs and aaaahs. I toast blanched almonds, a nice slightly nutty addition. But with sweetened coconut, I agree these could be TOO much. I do use melting chocolate made for candy-making and have great success with it. The stuff I buy isn't cheapo and tastes like some of the best chocolate I've ever had! Also, I use the smallest cookie scoop available, I make them very small because they are so rich.
    Paula is over the top with many of her recipes in regards to fat and sugar and this is another. Too sweet.
    I love this recipe. It was great and it was not time consuming. There was no need to using measuring cups or spoons. All you needed was a can opener a nice large bowl and your hands to mix up the candy mixture. I used latex Gloves. And Yes they do come out nice and pretty. Hey Paula I have been cooking since I was seven and I was trained in the Air Force and Army Cooking school.


    So I hope I made you proud of what I made. Love Jeannette.
    I love watching your show.
    I loved this recipe, tho I did have trouble with it. Not enough butter, or too much powdered sugar. I couldn't get it to mix together without adding a little (couple TBSP melted butter. Also, it made way too many balls to be coated by a 12 oz. bag of chocolate chips, so I also melted some candy coating (a very good, expensive kind and used that. However, the result is what I call "OMG Good!" Not too many recipes rate this from me! My daughter thinks they taste just like the famous almond/coconut candy bar. She came in from St. Louis and when she tried one, she just moaned the whole time! Too funny! So good! Definitely a 5 with the alterations!  
    One person suggested using the melting chocolate designed for making candies, but have you ever tried that stuff? It tastes cheap and doesn't really have a good chocolatey taste. If you still aren't sure about the paraffin called for in the recipe, you can use less of it and it will still set and give the finished candy a shiny look. Great recipe, Paula! Keep them coming!
    I love Paula's cheese fudge recipes which are the easiest and tastiest ever but this had to be tweaked a little bit. I added some more butter to make it not as dry and didn't use nuts but I also spread out about 1/4 of it in a brownie pan and after it chilled I put a layer of melted chocolate on it-DELICIOUS. The ones I made balls out of I just spooned about 1/2 tsp of the choc. on each. This is almost too sweet but good in moderation.
    I cut the recipe in half and put in half the sugar and milk and it was just to dry to roll into balls, so i added the rest of the milk and there in the fridge now sitting for 3 hours. I don't know how they will be???????
    Why do you call for Parifin wax for the recipe on TV but when you print it off on the computer there is nowhere calling for the wax. Which is correct. I had the same think happen with the recipe for Pecan Pralines....on TV you said 1/2 Cup of heavy cream...when I printed off the recipe it states 4 T....there is no consistency in either of these recipes.
    The best I've ever had.
    This treat is delicious! I ended up grinding down some more almonds and sprinkled them on top for decoration. The ingredients don't tell you to use prefarin but Paula said to on the show. I used half a block and it did wonders!!! Also...while blending everything together DON'T use a WILL break!! Fingers are your friends. When rolling it into balls...try washing your hands after every makes it easier so the balls don't stick to your hands. Hope this helped!!
    P.s....use a little less Almond's a little overwhelmingly strong...Maybe I put too much...not sure..
    Just a comment for the person who tried to half this recipe. The recipe calls for 2- 16 oz boxes of powdered sugar, so you should have used 1 16 oz. box. Try that next time and I think you'll find the consistency just right.

    I also think that most of us who enjoy Paula Deans recipes are not so health conscious that we're worried about a little parafin wax! LOL
    i idd the same thing as the recipe called for i did 8 ounces of powdered sugar nd 7 ounces of the condensed milk plus the fourht of the butter
    but it didnt firm up it stayed in the middle
    im not sure on wat to do please help
    this is such a tasty candy my grandma makes them almost every christmas, but try this make the candy as it says to and before you mix everything together add some diced cherry's ITS APSOLUTEY DELICIOUS!!!! LET ME KNOW IF YOU LIKED IT!
    These turned out great. My best advice though is to use an electric mixer, like a kitchenaid, and after you add the sweetened condensed milk, switch to a dough hook to add the almonds and coconut. You won't get a dry ball if you do it this way!
    I halved the almond extract and still thought they tasted too strong. Also, the consistency was very dry, not chewy like the coconut almond candy bar they are supposed to taste like.

    I did add toasted coconut to the top and that was very pretty.
    Please don't use the wax, it is not good for you. Go to a local cake decorating store and buy the chocolate coating. It is made for dipping and coating candy without the wax. If to thick just add a small amount of shortening to thin.

    On Paula's show, she added a half block of parafin wax to the chocolate chips when she melted them in a bowl over boiling water. She said it was to help the chocolate harden and have a nice shine. These are a really simple and tasty treat!
    My daughter entered this candy in our county fair and won the rosette, enabling her to sell them in the Rosette Auction. She got $1150.00 for them!! She needed 24 oz. of chocolate chips instead of the 12 oz. the recipe called for and we added a block of paraffin to the chocolate to make the chocolate thinner, smoother and easier for dipping. She then encrusted the top of each ball in chopped almonds. They were beautiful and delicious!
    Yummy, but a little too sweet. The almond extract was a little too powerful, so next time I will use less. The recipe makes a very large quantity, so I recommend making it for larger groups.
    I made these for a Christmas potluck at work... HUGE hit. When I made the balls, I put them in the freezer for about 15 minutes and they were ready for dipping. They tasted better the next day after setting up. Many co-workers asked for the recipe. Thank you, Paula!!!
    These were great my mom loved them & so did I. Next time I will have to make them for a larger crowd (I only seved 6 people) because I couldn't stop eating them myself!

    A great treat.
    This recipe was so easy to make and perfect for the holidays, too. I put these out at a party and gave them as party favors to take home, too. My only recommendation? Make a double batch!
    I loved the taste of this recipe. I found that when you form the balls, if you wet a paper towel and keep you palms wet the balls form much easier. I had a problem with the chocolate coating and ended up painting the chocolate on rather than dipping. The tasted great! Mine looked a little frumpy.
    i love paula to death she is a sweet lady and always makes thing so simple even i can make these thank you paula.
    Recipe for Almond Chocolate Balls review on 11-02-2007 (Paula's Home Cooking) When I pulled up the recipe on my computer going to the Food Network site and began look over the ingredients I noticed that on her show she used Paraffin with the chocolate. I don't see this ingredient listed on the recipe.

    Thank you,

    from London, KY
    Loved your receipe but I need to see a picture.
    Mine were very sweet. Do we use sweetened or unsweetened coconut? I ran out of chocolate and wish I had read the comments before I made the candy. Anyway, after a lot of work and a couple bags of chocolate, the candy did taste good.
    Oh my goodness. I make these at Christmas time, and add them to gift baskets. People just love them!! Especially women, I must say. This year I ran out before I could give them to 3 friends and they were very disappointed!
    Yeah, this recipe totally blew up my egg-beater... literally, after a loud "POP!" the thing went up in FLAMES. I don't know what y'all's response would be, but I sure was not going to be eating something that sets egg-beaters on FIRE. To be honest, I'm ashamed I even considered it. And so should you be! I mean really! Two boxes of powdered sugar whose binding agent is a stick of butter and a can of condensed SWEETENED milk??? Shame on you!

    Lucy and Brian from LA (that's Lower Alabama, y'all.)
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