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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Dipped Coconut Snowballs Recipe

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This recipe for Chocolate Dipped Coconut Snowballs is from Jeanette's Favorite Recipes, 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:  
1/3 c butter, softened
2/3 c packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 tsp vanilla
1 1/3 c flour
1 4 oz bar sweet baking chocolate
1/2 c finely shredded coconut
1/2 c finely chopped pecans, toasted
12 oz bittersweet or sweet baking chocolate, chopped
4 tsp shortening
2 1/2 c finely shredded coconut toasted
Directions:
Directions:
In bowl beat butter with electric mixer on med to high speed for 30 seconds. Add brown sugar, baking powder, baking soda and salt. Beat in egg and vanilla. Beat in as much of the flour with the mixer as you can and stir in any remaining with spoon. Stir in chopped chocolate flakes, 1/2 c coconut and pecans/ Shape into balls and place on ungreased cookie sheet.

Bake at 350º for 10 minutes

meanwhile in saucepan melt the other chocolate and shortening until smooth. Dip cookies in melted chocolate and sprinkle with toasted coconut.

 

 

 

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