Ingredients:
- 2
16-ounce boxes confectioners' sugar
- 1/2
cup
(1 stick) butter, softened
- 1
14-ounce can sweetened condensed milk
- 1
teaspoon
pure almond extract
- 1
14-ounce package shredded coconut
- 1 1/2
cup
chopped almonds
- 1
12-ounce package semisweet chocolate chips
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Directions:
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Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.
Yield: 75 to 100 balls
Preparation time: 30 minutes, 3 hours to chill
Cooking time: 5-10 minutes
Ease of preparation: Easy
L&S JD, Pg. 147
Recipe courtesy Paula Deen
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