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Coconut Chocolate Creams Recipe

Coconut Chocolate Creams Recipe photo by Taste of Home

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My mom gave me the recipe for these tempting truffle-like candies. They make any occasion special for my family. I love to impress dinner guests by setting out a pretty plate of these treats at the end of the meal.

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Coconut Chocolate Creams Recipe

Prep: 20 min. + chilling

Yield: 18 Servings

20 20

Ingredients

2-1/2 cups flaked coconut
1 cup (6 ounces) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups confectioners' sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

Directions

Place coconut in a blender; cover and process until finely chopped. In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in the confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside.
Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 205 calories, 9 g fat (6 g saturated fat), 2 mg cholesterol, 44 mg sodium, 31 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Coconut Chocolate Creams in Country Woman Christmas Annual 2002, p38

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Coconut Chocolate Creams

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(1-1) of 1 reviews

Reviewed on Dec. 15, 2011 by shezachef

Although they tasted pretty good, the candy was so sticky and moist, even after hours of refrigeration. I tried rolling them in coconut but they were so soft they just squished. I tried dipping them in chocolate so the filling could be contained, they did ok that way, but honestly, the candy is so hard to work with that I wouldn't make them again. They didn't taste bad though.