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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 26 |
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A favorite. Ingredients:
4 c (8 1/2-oz) mound coconut |
1/4 c light corn syrup |
1 pk (11 1/2-oz) milk chocolate chips |
1/4 c vegetable shortening |
26 whole almonds, toasted |
Directions:
1. Line two large cookie sheets with waxed paper.
2. Set a large wire cooling rack on the paper; set aside.
3. Place the coconut in a large bowl; set aside.
4. Place corn syrup in a 1-cup glass measureing cup.
5. Microwave on high (100%) 1 minute or until syrup boils.
6. Immediately pour over coconut.
7. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
8. This takes a little time, and yes, there is enough syrup.
9. Using 1 level tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms.
10. HINT: Measure out all of the coconut then roll into balls.
11. Place 2 inches apart on wire racks.
12. Let dry 10 minutes.
13. Reroll coconut balls so there are no loose ends of coconut sticking up.
14. Place milk chocolate and shortening in a 4-cup glass measureing cup or 1 1/2 quart microwave-safe bowl.
15. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
16. Working quickly, spoon 1 level tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
17. While chocolate coating is still soft, lightly press 1 almond on top of each.
18. Let stand to set or place in refrigerator.
19. Store in a single layer in air-tight container.
20. Keeps best if refrigerated. Makes 26.
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