Chocolate Covered Coconut Balls

COCONUT BALLS

1 cube melted butter; pour over 2 cans Angle Flake Coconut. Add 4 cups chopped nuts, 1 can Eagle Brand Condensed milk and 2 boxes powdered sugar. Form into balls and place on waxed paper on cookie sheet. Place in freezer and chill 3 hours.

Melt 1 square paraffin and 2 packages chocolate chips in double boiler. With prongs dip chilled coconut balls into warm chocolate and then place on waxed paper, (keep chocolate warm while dipping).

I will try this recipe, but I am looking for a recipe that I mom used to make when I was young. She lost the recipe, but she says that the recipe she used called for instant potatoes. So if any can help out, I'd appreciate it.

WOW - This sounds great. Could you be a little clearer on the size of the square of parafin and the size bags of chocolate chips though?

Is this the same parafin used to cover jelly jars when canning?

Thanks. Can't wait to get started.

Margielee

Attention: Margielee

12 ounce chocolate chips OR 2 cups

The parafin is the same that you use for making jelly. The box that I have is 16 ounce Parowax and it has four cubes in the box. I use about 1/2 of a cube...(2 ounces).

THECANDYMAKER,
This is a recipe out of the old Betty Crocker Cooky Book from the 1960's.

Chocolate-coconut Candies

3/4 cup mashed potatoes (homemade or made from mashed Potato Buds)
1 lb. flaked coconut (about 4 cups)
1 lb. confectioners' sugar (about 4 3/4 cups, sifted)
1 tsp. almond extract
Chocolate Coating

Combine ingredients except coating; drop by heaping teaspoonsfuls on waxed paper. Roll in balls; refigerate 1/2 to 1 hr. If mixture is too soft to form balls, refrigerate first, then shape balls. Dip balls in coating, turning to coat on all sides. Keep chocolate over hot water while dipping candy. With tongs or forks, lift balls out of chocolate on waxed paper or cake rack. Place candies in refrigerator to harden. Makes about 5 doz. candies.

Chocolate Coating:

Mix 2 tbsp. soft butter, 2 tbsp corn syrup, and 3 tbsp water in top of a double boiler. Stir in 1 pkg. of Betty Crocker chocolate fudge flavor frosting mix until smooth. Heat over rapidly boiling water 5 min. stirring occasionally.

My mom made this every Christmas when we were growing up. Now, I make it every Christmas. But mine is a little different.

First-we call them Marth Washington Balls
We also use the bag coconut. We do not put ours in the freezer. After we form them into balls, we just put a toothpick in them, and then dip them in the chocolate that has melted in the double boiler.

The Coconut Balls sound great, but how much is a "cube" of butter?

1 cube of butter is 1/2 cup.

I am making this candy today...and will measure all the other ingredients by cups, etc.

I will post here when I have this for you.

Wanda

Here are the conversions on the measurements of ingredients:

COCONUT BALLS

½ cup butter, melted (1 cube)
2 (3.5oz each) cans angel flake coconut (3 cups coconut)
4 cups walnuts, chopped
1 can (14oz) Eagle Brand sweetened condensed milk
2 (16oz each) boxes powdered sugar (2 boxes equals 8 cups)

In a large bowl, pour the melted butter over the Angel Flake coconut; add the chopped nuts, Eagle Brand milk and powdered sugar. Mix together and then form into balls. Place on waxed paper on cookie sheet…Chill in refrigerator or freezer for 3 hours. Note: When forming the balls the last part became a little dry…I added 1 tablespoon of melted butter.

Chocolate Dipping:
12 ounces chocolate chips (2 cups)
2 ounces paraffin

Melt in double boiler. Keep warm while dipping. Dip with prongs and place on waxed paper.

Hey, happycooker, I used this recipe for my holiday baskets last year for the first time and they were an instant hit. The only problem I had was with consistency. Seems I had to keep them rather chilled or they would melt a bit and get pretty squishy. Does anyone know what I can do to preservie the consistency without ruining the taste?

I have never had that problem...I just made mine and put them in the freezer. I will be taking them out of the freezer before Christmas and taking them to California with me.

I have done this every year and never had a problem with them getting squishy. I store them in Tupperware until ready to serve.

I hope we can find what the problem is for you...maybe someone will have some ideas and can help.

Wanda

I want to make these. My grandmother makes them every year and I just love them! She doesn't add any nuts to them though. I think I'll leave those out. Just wouldn't be the same. May have to try them with them too. :0)

Glad I found this on here.

Thanks,

Angie

This is the recipe I use,  and Yes they are also called Martha Washington Candy.  I omit the nuts.  the only thing I do different is I don't melt the butter,  just soften it at room temp.  then mix it into the powdered sugar.  I use a whole bag of coconut,  My mom used to make them and wrap the mixture around maraschino cherries also.    For the pariffin, I only use about 2 - 3 TBS once its melted.  One batch will make over 100 candies. 

Debbie