Reviewed: Mar. 12, 2012

Reminds me a lot of the Martha Washington candy my Great-Grandmother and I used to make when I was young. About the only difference is that these don't have pecans and that did. Also, the recipe called for wax to mix with the chocolate for dipping. LOL!

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Reviewer:

gayla

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Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

Great! I would add a little more condensed milk and coconut. Just to make it a little more chewy. Also I prefer it with milk chocolate just like the candy bars! So easy to make!

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Reviewer:

Natasha

Reviewed: Dec. 27, 2011

Roll them small for just a single bite, and top with festive sprinkles. I froze the coconut balls for about an hour before dipping and they came out beautifully. I also added some dark chocolate to the semisweet, to cut some of the sweetness of the filling. I followed many reviewers suggestions and cut the amount of powdered sugar and doubled the coconut. However, this combination made waaaay too much for my needs, and I only ended up using half of the coconut filling mixture. Next time I will halve the recipe.

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Reviewer:

bandwife

Reviewed: Dec. 23, 2011

Just like I always made with my Mom at Christmas! I also use the simple, no measure recipe...1 bag coconut, 1 pound powdered sugar, 1 can sweetened condensed milk, 1 tsp of almond extract. I also found a fork works much better than a toothpick. Freeze for an hour, place on a fork and dip in the chocolate. Shake off the extra chocolate and slide off the fork with the tip of a sharp knife. I found this is much easier than a toothpick and I tend to get less of a puddle or "feet" of chocolate.

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Reviewer:

romanholiday19

Reviewed: Dec. 18, 2011

I made these didnt like as much as I thought I would

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Reviewer:

greenis912

Reviewed: Dec. 15, 2011

I love these! I accidentally used a full can of sweetened condensed milk, so I had to add more coconut and powdered sugar. I then chopped almonds and mixed them in the filling! Fabulous! I dipped in Ghiradelli dipping chocolate. mmm. Love these!

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Reviewer:

solberg2141

Reviewed: Dec. 13, 2011

Almond Trouble These are SOO awesome! IF you are having trouble with the almonds, try mixing coarsely chopped almonds mixed into your dough, much easier and taste just like the candy bar! I usually split the dough and make half with nuts. You can drizzle white chocolate or put sprinkles on the ones with nuts to tell the difference.

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Reviewer:

Jeangreengreen

Reviewed: Dec. 5, 2011

Made these as is at first. Rolling this sticky mess into balls was almost impossible and the balls kept sticking to my hands, the wax paper, and was losing their shape. I almost threw the whole thing out but decided to take a break and come and read suggestions and reviews. Lots recommended more coconut and I ended up adding double the amount, until the mixture was workable and retained a shape when pressed. I was able to roll all the balls one after the other without greasing, dusting or having to wash my hands during rolling. I could have dipped the balls in chocolate almost immediately. Most important, I know now the balls will keep their shape on a serving tray.

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Reviewer:

Edion

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

This was way too sweet and was just a mes.

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Reviewer:

OolyndeoO

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: May 3, 2011

EASY!!!--- I JUST USES A SMALL ICE CREAM SCOOP & IT MAKES THIS SO EASY TO DO!!! I ALSO BAKE COOKIES FOR MANY & ALWAYS USE THIS SCOOP. MAKES THE COOKIES VERY NICE.

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