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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Coconut Truffles Recipe

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This recipe for Coconut Truffles is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. butter
6 c. powder sugar
3/4 c. heavy whipping cream
6 c. flaked coconut
1/2 tsp. almond
1/2 tsp. rum
1/2 tsp. peppermint
1 tsp. cherry
2 lbs. milk chocolate almond bark
1/2 c. ground almonds
4 ox. white coating, melted
Red and green color,
Directions:
Directions:
1. In a Dutch oven, heat butter over med. heat until golden brown, about 7 min. Remove from the heat; stir in powder sugar, cream and coconut.

2. Divide mixture between four bowls; stir a different flavor into each bowl. Cover and refrigerate for 45 min. or until easy to handle.

3. Shape chilled mixtures into 1-in balls; place on 4 different waxed paper. Chill for 1-2 hours or until firm.

4. Dip almond flavored balls in coating; sprinkle with ground almonds. Place on waxed paper to harden.

5. Dip remaining ball in coating; place on paper to harden, Drizzle white over rum, red over cherry and green over mint.
Number Of Servings:
Number Of Servings:
9 dozen
Personal Notes:
Personal Notes:
You can make the coconut center for these and freeze them in airtight containers for up to 2 months. Thaw in the frefig.; dip in chocolate and decorate.

 

 

 

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