Advertisement

Recipes

Make this Halloween the most delicious one yet!

Chocolate Coconut Balls

Things You'll Need
  • 6 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup sweetened condensed milk (not evaporated milk)
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 2 cups MOUNDS Sweetened Coconut Flakes
  • 1 cup chopped nuts
  • Powdered sugar
How to Make
  • 1

    1. Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.

  • 2

    2. Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.

  • 3

    3. Refrigerate about 30 minutes or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place. About 4 dozen candies.

  • 4

    Note: For best results, do not double this recipe.

Chocolate Coconut Balls

Chocolate Coconut Balls

Overall Rating (0 ratings)
View ratings

Rate this

Rate this recipe:


Overall

Review this recipe:

Please note that all reviews become the property of THE HERSHEY COMPANY and are subject to approval for inclusion on the website.

Submit

Share This Recipe

*indicates a required field

Share

Share Sent

Thanks for sharing!