Servings: 75 to 100 balls
Prep Time: 3 hours 30 min
Cook Time: 10 min
1 12-ounce package semisweet chocolate chips
1/2 bar parrafin wax(commonly used in jams and jellies)
1 1/2 cup chopped almonds
1 teaspoon pure almond extract
1 14-ounce package shredded coconut
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) butter, softened
2 16-ounce boxes confectioners’ sugar
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. Add 1/2 bar of parrafin wax. This will help the chocolate stick to the balls. 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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!