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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4.5 93
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) item not reviewed by moderator and published
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. item not reviewed by moderator and published
Paula is over the top with many of her recipes in regards to fat and sugar and this is another. Too sweet. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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??????? item not reviewed by moderator and published
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. item not reviewed by moderator and published
The best I've ever had. item not reviewed by moderator and published
Dipping in dark chocolate also cuts down on sweetness. item not reviewed by moderator and published

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