It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Coconut Balls
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- #32587
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 pounds powdered sugar
1 can (12 ounce size) sweetened condensed milk
1/2 cup chopped pecans
1 teaspoon vanilla extract
2 cups coconut*
1/4 cup butter, softened
Coating
16 ounces semisweet or milk chocolate chips
2 1/2 tablespoons shortening
directions
Mix together all ingredients; chill. Form into 1-inch balls; chill again on waxed paper lined cookie sheet. Dip in a chocolate coating. Chill for another hour.
For Coating: Melt chocolate and shortening over low heat; stirring constantly (use 1 Tbls of shortening for every 6 oz. of chocolate).
*original recipe calls for 2 cans or 3/4 of a large bag of coconut. So 2 cup is a guess on my part, based on the size of a bag of coconut.
added by
margjohnson
nutrition data
108 calories, 4 grams fat, 18 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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reviews & comments
December 8, 2010
I would recommend cutting back on the powdered sugar, adding in 2 cup increments until it becomes plyable enough to form balls. I used a full bag of coconut which equals 5-1/2 cups and could not taste it with this much sugar. Very dry. The sweetened condensed milk comes in 14oz cans and I used the whole can, but was still to dry. Make the balls before going to the cooler as this will dry them out to much to form balls.