“From that moment and through everything that followed, sugar could always be counted on to please her. It was as though sweet things were what she was born for.” - Beloved by Toni Morrison
That pretty much sums it up. Sheer sugar with some butter thrown in for good measure. What could be better? In fact, these chocolate coconut balls are so good they were christened with the nickname “balls of heaven.” I do not know if I would go that far, but they are surprisingly good.
I also do not know what possessed me to make homemade chocolates in August. Although the mindset for many has turned to back-to-school, the way I look at it, there are still a good two good weeks of bikini season left. Here in the south, we can probably get away with six. Bikini time is not a good time for chocolates.
But if you are in the mood for a homemade sweet, these are the way to go. The recipe yields close to four dozen chocolates, so there is plenty to go around. I think they would make for a nice homemade gift around the winter holidays or Valentine’s Day when love and comfort are in the air and bikinis are safely tucked away in dresser drawers (where they belong). Enjoy!
- 2 pounds confectioners sugar
- 1 can (14 ounces) sweetened condensed milk
- ½ cup (1 stick) butter, softened
- 2 teaspoons vanilla extract
- 1 cup shredded or flaked sweetened coconut
- 1 cup walnuts or pecans, chopped
- 1 package chocolate bark coating
- In a large bowl, beat together the powdered sugar, condensed milk, butter and vanilla until well combined.
- Add the coconut and nuts and stir until thoroughly incorporated.
- Chill for at least one hour or up to overnight. This will help the mixture hold together when rolled into balls.
- When ready to prepare, roll tablespoons full of the mixture into balls and place on a cookie sheet lined with wax paper.
- Melt the chocolate bark in the microwave, heating 30 seconds at a time and then stirring until completely melted.
- Dip the prepared candy balls into the melted chocolate one at a time, then place on a separate cookie sheet lined with wax paper to allow the chocolate to set.