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
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Kudos and Plaudits to you! I have tried many of your recipes with success but I must say your Scrumptious Crock Pot Beef Stew was OUTSTANDING!!! I've made it many times since it appeared in the paper and each time it's a big hit and I love it even more (great leftover too).
I've learned to do all the prepping/chopping the night before so that all I have to do is the layering/assembling in the morning. I have upgraded a tad and use sirloin steak strips cut up when I can get them on sale......YUMMMMM!
So, thanks again for sharing your recipe. I know I'll be making this for eons to come!
- Loie Angelsten of Holden, MA
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