Orange Coconut Creams
TOTAL TIME: Prep: 1 hour + chilling
YIELD: 9 dozen.
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
Ingredients
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1 can (14 ounces) sweetened condensed milk
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1/2 cup butter, cubed
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1 package (2 pounds) confectioners' sugar
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1 cup sweetened shredded coconut
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1-1/2 teaspoons orange extract
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2 cups (12 ounces) semisweet chocolate
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8 ounces German sweet chocolate, chopped
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2 tablespoons shortening
Directions
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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.
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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.
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