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Orange Coconut Creams

 Orange Coconut Creams
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
108 ServingsPrep: 1 hour + chilling

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

  • 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.
  • 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.

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Orange Coconut Creams (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.