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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 36 |
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My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.—Yvonne Schaney, Alliance, Ohio Ingredients:
1/2 teaspoon plus 1/2 cup butter, softened, divided |
1-3/4 cups flaked coconut, divided |
4 ounces cream cheese, softened |
3-3/4 cups confectioners' sugar |
8 ounces white candy coating, chopped |
2 tablespoons shortening |
Directions:
1. Line a 9-in. x 5-in. loaf pan with foil and grease the foil with 1/2 teaspoon butter; set aside. Place 3/4 cup coconut in a food processor; cover and process into small pieces. Add cream cheese and remaining butter; cover and process until blended. Gradually add confectioners' sugar and process until blended. Press into prepared pan. Cover and refrigerate for at least 3 hours.
2. In a microwave-safe bowl, melt candy coating and shortening; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Roll each piece into a ball, a few at a time (keeping remaining pieces refrigerated).
3. Using a toothpick, completely dip balls, one at a time, in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in the refrigerator. Yield: 1-1/2 pounds.
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