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Chocolate Coconut Balls

  • PRINT

SKILL LEVEL : expertPREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium25 mg1% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium25 mg1% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  • 1/4 cup water
  • 1 cup nuts chopped
  • 2 cups MOUNDS Sweetened Coconut Flakes
  • 1/2 cup powdered sugar for rolling
  • 1 teaspoon vanilla extract
  • 6 sections HERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each)
  • 3/4 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/4 cup butter (1/2 stick)
  • 1/2 cup sweetened condensed milk (not evaporated milk)

Directions

  • 1. Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.
  • 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. 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.
  • Note: For best results, do not double this recipe.

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