Coconut Ball

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 cups coconut, shredded (fresh package!)
• 1/4 cup light corn syrup
• 1 (11 1/2 ounce) package milk chocolate pieces
• 1/4 cup vegetable shortening
• 26 whole natural almonds

Recipe

• 1 line two large cookie sheets with wax paper.
• 2 set large wire cooling rack on paper; set aside.
• 3 place coconut in a large bowl; set aside.
• 4 place corn syrup in a 1-cup glass measure. microwave on high (100%) 1 minute or until syrup boils. immediately pour over coconut.
• 5 work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated; this takes a little time.
• 6 using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms.
• 7 place balls 2 inches apart on wire racks.
• 8 let dry 10 minutes.
• 9 re-roll coconut balls so there are no loose ends of coconut sticking up.
• 10 place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl.
• 11 microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• 12 working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
• 13 while chocolate coating is still soft, lightly press whole almond on top of each.
• 14 let stand to set or place in refrigerator.
• 15 store in a single layer in an airtight container.