Coconut Chocolate-Covered Cherries Recipe

4 2 1
Coconut Chocolate-Covered Cherries Recipe
Coconut Chocolate-Covered Cherries Recipe photo by Taste of Home
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Coconut Chocolate-Covered Cherries Recipe

Read Reviews
4 2 1
Publisher Photo
A friend gave me this recipe because she knew how much I like chocolate-covered cherries. Coconut and nuts make this version absolutely divine.
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
  • 2 cups finely chopped walnuts
  • 2 jars (16 ounces each) maraschino cherries with stems, well drained and patted dry
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 1 tablespoon shortening

Directions

In a large bowl, beat butter and confectioners’ sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts.
With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month. Yield: about 5 dozen.
Originally published as Coconut Chocolate-Covered Cherries in Country Woman Christmas Annual 2006, p65

Nutritional Facts

1 each: 131 calories, 7g fat (3g saturated fat), 6mg cholesterol, 31mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.

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  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
  • 2 cups finely chopped walnuts
  • 2 jars (16 ounces each) maraschino cherries with stems, well drained and patted dry
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 1 tablespoon shortening
  1. In a large bowl, beat butter and confectioners’ sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts.
  2. With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month. Yield: about 5 dozen.
Originally published as Coconut Chocolate-Covered Cherries in Country Woman Christmas Annual 2006, p65

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MY REVIEW
bernerlover User ID: 2342652 61674
Reviewed Nov. 20, 2011

"everyone at work loved them"

MY REVIEW
twooftwo User ID: 774457 135150
Reviewed Dec. 26, 2008

"This recipe is delicious! I made them for our family Christmas party. I found that chilling the coconut mixture well, before wrapping it around the cherries, and again aftering wrapping the cherries, makes it much easier to handle and helps the chocolate set much faster. Otherwise the filling is too sticky. I would make these again and will add them to my favorite Christmas recipes!"

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