Sharon Loren’s recipe for Chocolate-Dipped Coconut Balls calls for Wilton Dark Candy Cocoa Melts. You don’t need your own chocolate tempering machine to make these treats. You can use a double boiler.
Chocolate-Dipped Coconut Balls
2 pounds powdered sugar
1 (14-ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
1 cup (2 sticks) butter, at room temperature
1 teaspoon vanilla
Mix powdered sugar, condensed milk, coconut, pecans, butter and vanilla well. A stand mixer works best, but it’s possible to do it by hand if you have strong arms and lots of help. Form mixture into small balls, ½-inch to ¾-inch in diameter. Chill several hours or overnight.
Wilton Dark Candy Cocoa Melts or other dipping compound
Melt chocolate in a double boiler over hot (not boiling) water. Using a dipping spoon, fork or toothpick, dip balls one at a time into the chocolate and set them on waxed paper to harden. Store covered at room temperature. These also freeze well.
Makes about 100 candies, depending on size.
From Sharon Loren
Makes ~ 100 balls, depending on size.