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Coconut Creme Chocolates Recipe

Coconut Creme Chocolates Recipe

I've been married 49 years and have three children and lots of grandchildren. I've cooked a lot of meals! I make these treats special for my grandchildren. —Dolores Wilder, Texas City, Texas
TOTAL TIME: Prep: 15 min. + chilling YIELD:30 servings

Ingredients

  • 1 jar (7 ounces) marshmallow creme
  • 2-2/3 cups flaked coconut, toasted
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 milk chocolate candy bar (5 ounces), chopped
  • 1-1/2 teaspoons shortening

Directions

  • 1. In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour.
  • 2. Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours.
  • 3. In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 2-1/2 dozen.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutritional Facts

1 piece equals 91 calories, 5 g fat (3 g saturated fat), 1 mg cholesterol, 36 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.