Okay, here's a brief breakdown of my tips on this recipe:
1) Use shredded coconut instead of flaked. I don't know if you can put flaked coconut in the blender or food processor to grind it up but if you can, do it.
2) I used 8oz of corn syrup (half a 16 oz bottle) for this amount of coconut. I also didn't bother cooking the corn syrup, I just drizzled it into the mixer bowl of coconut while the mixer was running.
3) Don't make them too big.
4) I toasted my almonds.
5) Chill the coconut balls before dipping in chocolate
6) To dip them in chocolate, I used two forks. I dropped them into the chocolate upside-down, then used the two forks to pick up the candy, turn it over to make sure the sides were coated, then I raised the candy up tilted slightly to the side to drain off the excess without compromising a smooth texture on the top. Then I placed them on a parchment-lined baking sheet to harden.
7) After the chocolate dip has hardened, DO IT AGAIN. Once is really not enough to get a good thick chocolate shell.
8) Oh, almost forgot-- I didn't bother with the shortening. Pure chocolate was all I needed-- these do NOT last long.
They really do taste just like the candy bar. AWESOMENESS!!!
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Okay, here's a brief breakdown of my tips on this recipe:
1) Use shredded coconut instead of...