Print Options

 
 
 
 Print
Orange Coconut Creams Recipe

Orange Coconut Creams Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet White Wine

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