CRISPY ORANGE COCONUT BALLS

Crispy Orange Coconut Balls image

In the world of Sandra Lee, a cookbook author and self-proclaimed "lifestylist," life is hectic and people are busy, so she cooks semi-homemade food. "The Semi-Homemade cooking approach is easily done by combining several prepackaged foods, a few fresh ingredients, and a 'pinch of this with a hint of that' to make new, easy, gourmet-tasting, inexpensive meals in minutes," she said. The Duncan Hines Creamy Home-Style chocolate icings that Ms. Lee calls for in her Crispy Orange Coconut Balls (truffles, really) do not allow you to have control over the quality of the chocolate - the main flavor of the dessert. If you would like more control of that flavor, try this riff, developed by Amanda Hesser.

Provided by Amanda Hesser

Categories cookies and bars, dessert

Time 1h5m

Yield About 2 dozen

Number Of Ingredients 5

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Ingredients

1 16-ounce container dark chocolate fudge or milk chocolate frosting, preferably Duncan Hines Creamy Home-Style
2 3/4 cups confectioners' sugar, sifted
2 teaspoons pure orange extract, preferably McCormick
1 1/2 cups chocolatey sweetened rice cereal, preferably Kellogg's Cocoa Rice Krispies
2 cups sweetened flaked coconut, toasted, preferably Baker's

Steps:

Line cookie sheet with wax paper. Beat frosting and sifted confectioners' sugar in large bowl until well-blended. Beat in orange extract. Stir in rice cereal.
Using tablespoon or 1-ounce cookie scoop, shape mixture into balls and place on cookie sheet. Cover and refrigerate for 20 minutes, or until slightly firm. Roll balls in coconut to coat. Cover and refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 64 milligrams, Sugar 25 grams, TransFat 0 grams