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Orange Coconut Creams Recipe
Orange Coconut Creams Recipe photo by Taste of Home

Orange Coconut Creams Recipe

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4.5 10
Publisher Photo
Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays. —Julie Fornshell, Bismark, North Dakota
TOTAL TIME: Prep: 1 hour + chilling
MAKES:108 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 108 servings

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup butter, cubed
  • 1 package (2 pounds) confectioners' sugar
  • 1 cup flaked coconut
  • 1-1/2 teaspoons orange extract
  • 2 cups (12 ounces) semisweet chocolate
  • 8 ounces German sweet chocolate, chopped
  • 2 tablespoons shortening

Nutritional Facts

1 serving (1 each) equals 79 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 16 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
  2. In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 9 dozen.
Originally published as Orange Coconut Creams in Country Woman Christmas Annual 2003, p25

Nutritional Facts

1 serving (1 each) equals 79 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 16 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Sweet White Wine

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

Reviews for Orange Coconut Creams

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 2, 2015

"I loved it but added the rind of 1 orange to give it a natural orange flavor boost, no white part of rind tho. Everyone loved them so I followed up with lemon creams with rind of a fresh lemon. They were a hit also. Excellent & very creamy. I used 2 c semisweet chips & 1 of milk choc. Do I dare mention that I like Nestle's best! This is a real keeper & can be made during rain when some candies will fail!"

MY REVIEW
Reviewed Dec. 19, 2014

"I will definitely keep this recipe they are so creamy. Will try different flavors in the future like key lime. I used milk chocolate instead (don't care for dark chocolate)."

MY REVIEW
CC3
Reviewed Dec. 7, 2013

"Instead of orange and coconut try almond and finely chopped cashews, or any flavor extract. Have fun experimenting with the flavors! Read Fran309 below for additional tips if having problems with the dough. Using a double broiler to melt and keep the chocolate warm while dipping is best."

MY REVIEW
Reviewed Dec. 2, 2013

"I'm sure these are wonderful and I'm going to try them this year. To Duckmamma-I use a wooden skewer to stab the balls and hold for dipping. You have to be careful to keep things at an angle so they don't drop off, but the little hole will fill in with chocolate just fine."

MY REVIEW
Reviewed Dec. 18, 2011

"Tastes great but can't get the mix stiff enough to roll up into balls. I keep adding more and more powdered sugar. Finally put the whole bowl in the fridge to see if it will firm up enough to work with. I used 6 cups of powdered sugar and it still won't hold a shape. I'm totally stoked for this candy so I'm going to keep working with it."

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