Desserts | 30 Minutes or Less, Baking | Other
START TO FINISH: under 20 minutes, plus cooling time
1 stick butter (no substitutes)
2 cups powdered sugar
3 cups coconut
1 tablespoons milk
2 ounces (2 squares) semisweet baking chocolate or
half of a 6-ounce package semisweet chocolate chips, melted
1. Melt butter in a large bowl in the microwave or in a large saucepan over medium heat. Remove from heat. Stir in powered sugar, coconut and milk. Mix well. Form into balls, using a rounded teaspoon or melon “baller.” If mixture is too dry to form balls, add additional milk a tablespoon at a time. It shouldn't take much.
2. Place balls on a cookie sheet lined with wax paper or parchment paper. With the tip of a spoon or your finger, lightly make an indentation in the top of each ball. Fill dent with melted chocolate. Refrigerate until firm. Store in a covered container in refrigerator.
This is a recipe from Judy Walker of the Times-Picayune printed several years ago. It has become a favorite of our family. According to Judy, Coconut Joys were a winning recipe in a Chicago Tribune recipe contest. They are fast and easy but, oh so good.
Approximate Values Per Cookie: 54 calories , 5.6g fat (4g saturated), 7mg cholesterol, .5 g protein, 1.5g carbohydrates, 1g dietary fiber, 20 mg sodium
Related Posts from the Blog
Our Cookbooks rock!
What you're saying..
This website is wonderful. It took me a while to find time to explore it but I am hooked. Great ideas. Great minds behind this venture! Superb.
--From Mimi in Minneapolis
Have a question?
We hope you'll tell us, but we hope you'll ASK us, too! Send your questions to email@example.com and we'll try to find the answers.