Coconut Balls

Well, if you all knew me at all you would know that I am horribly addicted to Mounds candy bars. The dreamy coconut and that dark chocolate....aahh Well, daydreaming and drooling aside I decided that we needed to carry them in the restaurant dessert case. Hopefully I will have willpower to not give into temptation....not my strong suit when it comes to...well when it comes to food in general. So here goes.

10 cups sweetened coconut
2 cans sweetened condensed milk
5 cups powdered sugar
1 tsp real vanilla or you can use a coconut flavoring if you want to be stronger

I start with putting 1/2 of the coconut, 1 can of sweet milk into the bowl of my electric mixer. As the ingredients are incorporated add the remaining coconut and sweet milk and then slowly begin to add the powdered sugar. Last, but not least, you need to add the vanilla. If, for some reason, your mixture is really sticky you can add a little more powdered sugar.

After the mixing is finished I take the bowl over to my workspace and on a cookie sheet lined with parchment or silpat start scooping your dreaming filling into balls. I use a cookie scoop. The size is completely up to you. If I am using these for a dessert buffet I use a small scoop. But, for the in the restaurant, I use a 1/4 cup scoop so people will get a nice large piece. I sell them by the piece.

After you have all of your balls rolls and placed on your cookie sheets, I place them in the freezer while you melt your chocolate. For the chocolate i use Belgian milk chocolate mixed with semi sweet. It is up to you what type or brand you use. Get it melted and then pull out the coconut balls from the freezer and start dipping. The chocolate should set pretty quickly because of the cold temperature of the coconut filling. If you want to make garnishment on the top you can toast a bit of coconut and sprinkle on top of each one before the chocolate is set.

I will be posting a picture of these tomorrow after I get mine dipped.