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Title: Coconut Candy Bar Center
Categories: Candy Chocolate Eaglebrand
Yield: 1 Servings
| 1 | cn | Sweetened condensed milk, (14 ounce) |
| 8 | oz | Macaroon coconut |
| 1 | ts | Vanilla |
| 1/2 | c | Light corn syrup |
| 1 | lb | Confectioners' sugar |
| 1 1/2 | lb | Milk or dark chocolate for dipping |
Rich coconut balls dipped in milk- or dark chocolate delight one and all.
Line a cookie sheet with parchment paper; set aside.
Place sweetened condensed milk, coconut, vanilla and corn syrup into a large mixing bowl. Mix on low until incorporated. Gradually add the confectioners' sugar and mix on low speed for 2 to 3 minutes. Store in the refrigerator until chilled.
Meanwhile, chop the chocolate into I-inch pieces. Fill the bottom of a double boiler with very hot tap water. Put the chopped chocolate in the top of the double boiler and place over bottom of double boiler. Stir until chocolate is melted.
Roll chilled mixture into 3/4-inch balls and place on prepared cookie sheet. Using a dipping fork or dipping spoon, dip rolled mixture into the melted chocolate. Return to cookie sheet to set up.
Store in an airtight container. Yield: 80 pieces Recipe by: Nancy's Candy Cookbook