Chocolate Covered Coconut Balls
1/2 can sweeten condensed milk
1 bag of coconut
2 cups of powdered sugar
2 sticks of melted butter
12 squares of chocolate flavored almond bark
Mix the first four ingredients and shape into balls. Refrigerate coconut balls overnight.
The next day place chocolate squares in a double broiler and melt over medium heat.
I used Fred Meyer candy coating this time and did not like it. It seemed to be rather glumpy (is that even a word). I recommend sticking to Almond Bark. Anyways, after the chocolate is melted dip coconut balls. I like to place the coconut ball on a fork so I can gently tap off the excess chocolate.
Place dipped candy of wax paper and let cool. This recipe makes about 5 dozen coconut balls.
I care about the presentation of food, and am planning to take this particular batch of candy to a party at work, so I ran to Michael's and picked up some mini cupcake liners and a Paula Dean holiday plate. The mini cupcake liners cost $1.99 for a 100, and the holiday plate was on sale for $2.49- gotta love Micheal's!
This recipe is a piece of cake. It takes a bit of time to dip the coconut balls in chocolate, but taste makes it worth the effort!