"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Toasted Coconut Balls Recipe

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This recipe for Toasted Coconut Balls, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Wagner
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups brown sugar
1-1/4 cups evaporated milk
1 tablespoon butter
1/2 teaspoon almond extract
1-1/2 cups flaked coconut

Directions:
Directions:
Toast coconut in a shallow pan in a 350 oven until golden brown. Stir occasionally.
Cook sugar and milk slowly, stirring constantly until sugar is dissolved.
Continue cooking to 236 or until a little forms a soft ball in cold water.
Remove from heat. Add butter and almond extract. Cool to room temperature. Beat until creamy. Add coconut. Beat until candy loses it's gloss. Drop by teaspoon onto waxed paper.

Number Of Servings:
Number Of Servings:
Makes 36 balls

 

 

 

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