Gayle's Chocolate Dipped Coconut Balls – a delicious recipe with butter, coconut, condensed milk, powdered sugar, vanilla, maraschino cherries. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Melt:.
2
butter and pour over shredded coconut.
3
Mix with:.
4
Eagle brand sweetened condensed milk and powdered sugar.
5
Mix with hands then add:.
6
vanilla, chopped marachino cherries, and chopped pecans.
7
Let the mixture set in refrigerator and get cool through and through.
8
Then begin rolling into small balls.
9
Place the balls in the refrigerator on cookie sheets.
10
Chill each side about 12 hours.
11
You can put them in the freezer if you are impatient.
12
The Next Day:.
13
Melt:.
14
chocolate chips and grated paraffin wax.
15
Dip the balls in the chocolate sauce and coat well.
16
(I use an ice pick).
17
Return to refrigerator or freezer to firm.
18
They keep well in the refrigerator or freezer.
13093
kcal
Calories
1363
g
Fat
266
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 lb butter, 14 ounces shredded coconut (1 large bag), 12 ounces eagle brand sweetened condensed milk (1 can), 24 ounces powdered sugar (1 1/2 boxes), and more.
Yes, Gayle's Chocolate Dipped Coconut Balls falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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