Yesterday, I shared my Balls of Jolly I recipe for chocolate truffles. Today, I'm divulging my favorite candy recipe of Christmas. If you enjoy Almond Joy or Mounds bars, you will love these!
from Emeril Lagasse's book Every Day's a Party ("Bonbons")
(click here to print)
7 oz. pkg. flaked coconut (2 2/3 cups)
1/2 cup sweetened condensed milk (fat-free is fine)
1/3 cup confectioner's sugar (half of what the original recipe called for)
1/4 cup sliced almonds, finely chopped
2 Tbsp. butter, softened
1/4 tsp. vanilla
Combine all ingredients and mix thoroughly. Use a cookie scoop or 2 teaspoons to drop onto a non-stick or parchment lined baking sheet. Cover and refrigerate for an hour or so or until firm enough to roll into balls. They will have a rustic, shaggy appearance.
Melt 1 1/2 cups of bittersweet chocolate (I like Ghiradelli) for about 2 minutes in the microwave or over a double boiler. Roll each ball into the melted chocolate, using a toothpick to help move them around and a fork to drizzle more chocolate over.
Refrigerate until set but serve at room temperature.
Fa la la la la la la la LOVE!
This Chick Cooks
Miz Helen's Country Cottage