Ingredients
- 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
Directions
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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By 2Blessed
Wisconsin
on February 14, 2011
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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
By AmyC65
Liverpool, NY
on December 09, 2010
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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.
By iceman4
napa, ca
on November 23, 2010
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Paula is over the top with many of her recipes in regards to fat and sugar and this is another. Too sweet.
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