Recipe courtesy of Wolfgang Puck
Episode: Candy
Save Recipe Print
Total:
3 hr 15 min
Prep:
30 min
Inactive:
2 hr 30 min
Cook:
15 min
Yield:
18 pieces
Level:
Intermediate

Ingredients

Directions

Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.

Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.

When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.

Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.

Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

Cook's Note

*If using milk chocolate, add 1 teaspoon of vegetable oil while melting.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Mint Patty Cakes

Recipe courtesy of Food Network Kitchen

Sammy's Chocolate Covered Bananas

Recipe courtesy of Sammy Adler

Coconut Almond Meringues

Recipe courtesy of David Marcelli

Coconut Crusted Key Lime Pie

Recipe courtesy of Wayne Harley Brachman

Coconut Tapioca with Tarragon Sauce

Recipe courtesy of Gale Gand

Coconut Almond Meringues

Recipe courtesy of David Marcelli

Coconut Layer Cake

Recipe courtesy of Maida Heatter

Fried Banana with Lavender Honey and Five Spice Chocolate

Recipe courtesy of Robert Irvine

Raspberry Chili Sorbet

Recipe courtesy of Tim Tolley

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories