Ingredients with Measurements:
- 1 cup sweetened shredded coconut
- 1/2 cup white chocolate chips
- 1/4 cup condensed milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup powdered sugar
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the shredded coconut on a baking sheet lined with parchment paper and toast in the oven for 5-7 minutes or until lightly golden brown.
3. In a food processor, pulse the toasted coconut until finely ground.
4. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until fully melted.
5. Add the condensed milk, vanilla extract, and salt to the melted white chocolate and stir until well combined.
6. Add the ground coconut to the white chocolate mixture and stir until fully incorporated.
7. Cover the bowl with plastic wrap and refrigerate for 30 minutes or until firm.
8. Using a small cookie scoop or spoon, scoop out the mixture and roll into 1-inch balls.
9. Roll the balls in powdered sugar until fully coated.
10. Place the balls on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes approximately 20-25 balls
Nutritional information:
Calories per serving: 80
Total fat: 4g
Saturated fat: 3g
Cholesterol: 1mg
Sodium: 30mg
Total carbohydrates: 10g
Dietary fiber: 0g
Total sugars: 9g
Protein: 1g
Substitutions for ingredients:
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
- Milk chocolate chips or dark chocolate chips can be used instead of white chocolate chips.
- Honey or maple syrup can be used instead of condensed milk.
Variations:
- Add chopped nuts such as almonds or pecans to the mixture for added crunch.
- Roll the balls in crushed graham crackers or crushed cookies instead of powdered sugar.
- Add a teaspoon of instant coffee powder to the mixture for a mocha flavor.
Tips and tricks:
- Make sure to toast the coconut before grinding it in the food processor to enhance its flavor.
- If the mixture is too sticky to roll into balls, refrigerate for an additional 10-15 minutes.
- Store the balls in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the balls in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
These balls are best served chilled and do not need to be reheated.
Presentation ideas:
Arrange the balls on a platter and sprinkle with additional shredded coconut or powdered sugar.
Garnishes:
Sprinkle with additional shredded coconut or powdered sugar.
Pairings:
These balls pair well with a cup of coffee or tea.
Suggested side dishes:
These balls can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the mixture is too dry, add a tablespoon of condensed milk at a time until it reaches the desired consistency.
- If the mixture is too wet, add a tablespoon of ground coconut at a time until it reaches the desired consistency.
Food safety advice:
Make sure to use clean hands and utensils when handling the mixture to prevent contamination.
Food history:
Coconut balls are a popular dessert in many cultures around the world, including the Caribbean and Southeast Asia.
Flavor profiles:
These balls have a sweet and nutty flavor with a creamy texture.
Serving suggestions:
Serve these balls as a dessert or snack on their own or with a cup of coffee or tea.
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