Best Almond Coconut Chocolate Cookie Balls Recipes

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

COCONUT ALMOND BALLS

Steps:

• With an electric mixer cream together sugar & butter in a bowl. Add milk until well blended. Stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). Roll the candy filling into one inch balls and place on waxed paper. Refrigerate for at least 3 hours.
• Using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). I like to add approximately 2 Tbls of butter or shortening in the chocolate but this is not necessary to do so. Dip the balls in chocolate and let stand at room temperature until set.
• Store in a tightly sealed container and preferable in the refrigerator until ready to serve.

DONNA'S COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
• Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
• Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
• While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
• Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

FAMOUS COCONUT-ALMOND BALLS

Steps:

• Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
• Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
• Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

CALIFORNIAS ALMOND JOY COOKIE BALLS

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper that has been lightly greased.
• In the microwave, melt the chocolate with the sweetened condensed milk, stirring after every minute of cook time. Microwave cook times vary; you know your oven better than I do, so no specific cook times; just until melted and smooth.
• Pour the chocolate mixture over the coconut in a large bowl. Stir in the vanilla. Mix well until the coconut is completely coated.
• Drop dough by teaspoonfuls onto the prepared baking sheet. Top each cookie with an almond, pressing down slightly.
• Bake at 350 degrees for ten to twelve minutes. Check at about 8 minutes though as the bottoms tend to burn easily. Double panning is a good idea if they still seem doughy but bottoms are done.
• Let cool on pan for one minute, then transfer to cooling rack and cool completely.