This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chocolate Coconut Balls With Macadamia Nuts
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- #71151
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoon almond extract
1 bag (7 ounce size) sweetened shredded coconut
1 bag (12 ounce size) semisweet chocolate chips, melted
directions
Combine the nuts, sweetened condensed milk, almond extract, and coconut.
Form the mixture into balls about 3/4-inch in size.
Place the coconut balls on waxed paper and let rest at room temp for 4-5 hours or place in the refrigerator for one hour.
When the coconut balls have set, dip them into the melted chocolate to coat and let any excess drip off. Place on waxed paper again to dry (about an hour).
Store in an airtight container once the chocolate is dry.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Shouldn't this have powder sugar or another binder?
The coconut helps hold everything together