Orange Coconut Creams Recipe
- 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
- 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.
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.
Reviews for Orange Coconut Creams
"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!"
"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)."
"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."
"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."
"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."
"These are SOOO good. I am making another batch this weekend. I added a little more orange extract- probably closer to 2 tsp. I also made my own sweetened condensed milk which I would not recommend- I could taste the powdered milk at times. I also had to reheat the chocolate a few times as it set up a little durign the long dipping process. I may try using a double boiler when making them again. A bit time consuming but definitely worth the effort."
"These are great. Someone said that the sugar mixture was too thin. Just be sure to use sweetened condensed milk, not evaporated. They both come in cans but are two different things. Also be sure that you are using enough confectioners sugar (powdered sugar). The recipe called for one package but stipulated 2 pounds. The little boxes of powdered sugar are only 1 pound so you'd need two of those. Around here, the 2 pound package of powdered sugar is a plastic bag, not a box."
"I made this recipe for Christmas. It didn't work out for me. The cream part did not roll up into a ball and was more sugary than cream. I think that it should have been cooked longer with the sugar, unless I read the instructions wrong. Perhaps, I used the wrong sugar. Perhaps someone can enlighten me. I have never made candy before."
"It is a wonderful recipe and easy too. Just wondering how others dipped the candies into the chocolate and not make marks on the candy. Any helpful ideas would be appreciated."
"I made these at Christmas for presents for some of my friends and they loved them. The candies were wonderful."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.