Best Baked Coconut Balls Recipes

CHOCOLATE COCONUT BALLS

Chocolate Coconut Balls image

Provided by Jill

Categories candy

Time 20m

Number Of Ingredients 5

Ingredients

1 3/4 cup desiccated coconut
1 3/4 cup powdered sugar
1/2 cup sweetened condensed milk
2 cups dark or semi-sweet chocolate chips
2 Tbsp shortening

Steps:

In a large bowl combine confectioners sugar with coconut and condensed milk.
Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

Nutrition Facts : ServingSize 30 g, Calories 149 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 7 g, Cholesterol 2 mg, Sodium 21 mg, Fiber 1 g, Sugar 14 g

BAKED COCONUT BALLS

Baked Coconut Balls image

During the traditional Mimouna celebration at the end of Passover, many Israeli Jews lay out an elaborate table with sweets. Because dietary rules during the holiday ban flour from the house (including frozen cookies that contain it), the treats are usually flourless. Here, ground coconut turns the texture of these cookies into a soft and pleasantly cloudlike.

Provided by Ron Lieber

Categories easy, cookies and bars, dessert

Time 35m

Yield About 2 dozen

Number Of Ingredients 7

Ingredients

3 cups/255 grams unsweetened shredded coconut, preferably Bob's Red Mill
3 tablespoons apricot, raspberry or orange jam, or maple syrup or honey
1/2 teaspoon baking powder
3 egg yolks
1/4 to 1/2 cup/31 to 62 grams confectioners' sugar
1/4 cup apricot jam
Ground pistachios, slivered almonds or rainbow sprinkles

Steps:

Make the cookies: Heat oven to 325 degrees. In a medium bowl, add the coconut, jam or syrup or honey, baking powder and egg yolks and beat with an electric mixer on medium speed until well combined.
Squeeze the mixture together to form small balls, about 1 inch wide, and roll them in confectioners' sugar to fully coat. Transfer the balls to a parchment-lined baking sheet lightly coated with cooking spray, spacing them 1 inch apart. Bake for 10 minutes.
Meanwhile, prepare the glaze: In a small pot over medium-low heat, whisk together the apricot jam and 1/4 cup water until warm. Remove from heat and pour into a small bowl.
Let the balls cool completely on the sheet pan, then dip one side into the glaze. Return to the pan, glaze side facing up, and sprinkle immediately with the pistachios, almonds, sprinkles or anything else you wish.