Almond Joy Balls
4 c (8 1/2 0z) shredded coconut
1/4 c light corn syrup
1 package (11 1/2 oz) milk chocolate pieces
about 26 almonds
Line 2 large cookie sheets with tin foil or wax paper and set cooling racks on top.
Place coconut in large bowl.
Place corn syrup in a 1-c measuring glass and microwave on high for 1 minute or until syrup boils.
Immediately pour over coconut.
Work warm syrup into coconut using the back of a wooden spoon until the coconut is thoroughly coated. This will take awhile.
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Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing in one hand and rolling between both palms. Shape all balls before doing this - it's way less messy. Let dry for 10 minutes and re-roll to prevent loose ends.
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Melt the chocolate pieces and shortening in the microwave. Quickly drop spoon fulls of chocolate over each ball, allowing the excess to drip on the foil or wax paper.
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Top each ball with an almond.
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Let stand to set or place in refrigerator. Best stored in an airtight container in fridge.
These might take a little extra time to make, but are totally worth it in the end!
EnJOY! :) Cookie post to come on Friday!
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Aw, if not for the corn syrup we could eat that! Those look great!
ReplyDeleteOh my! Those look so yummy, Ashlee! I have got to get on the ball and start making some of these delicious confections you're constantly making me drool over.
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