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Coconut Chocolate Creams

By: Kelly-Ann Gibbons

"My mom gave me the recipe for these tempting truffle-like candies. They make any occasion special for my family. I love to impress dinner guests by setting out a pretty plate of these treats at the end of the meal."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

2 1/2 cups flaked coconut
1 cup semisweet chocolate chips
1/2 cup evaporated milk
2 1/2 cups confectioners' sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

Directions

Place coconut in a blender or food processor; cover and process until finely chopped. In a microwave or heavy saucepan, melt chocolate chips and milk. Remove from the heat; stir in confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside.
Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.