Chocolate Coconut Balls
(makes 75-100 coconut balls)
2 – 14 ounce bags of sweetened flaked coconut
2 lbs powdered sugar
2 sticks butter, softened
2 cans Sweetened Condensed milk
3 bags chocolate chips (I use Guittard brand)
- Preferred ratio is 2 bags dark chocolate/1 bag semi-sweet)
¼ bar shaved Gulf Wax
Mix coconut, powdered sugar, butter and sweetened condensed milk. Chill for several hours. Use a small spoon or cookie dough scoop to make balls. Round out by hand (coat hands with powdered sugar if needed) and put in Ziploc bags. Once filled put bag in freezer until balls are completely frozen, ideally overnight. Melt chocolate chips and paraffin in top pot of a double boiler to keep chocolate from scorching. Spread a sheet of parchment paper on a pan with frozen coconut balls, 20 or so at a time, to prepare for dipping. Using a toothpick, spear the coconut balls, dip in chocolate and allow excess to drip off in pan. Place dipped ball on parchment paper to harden. Twist toothpick out once they have hardened some then drizzle chocolate with a toothpick over the chocolate ball to cover hole toothpick left. Let them cool in refrigerator for 15-20 mins then transfer to desired storage container.
Side note: I typically put them in candy cups (or small cupcake cups) then store them in storage containers until I distribute. Depending on how many I give to each person I use decorative containers from Hobby Lobby (or something like this at Amazon) or small storage containers that are inexpensive from the grocery store. Parchment paper makes a great divider if you are stacking them!