Orange Coconut Creams
Orange Coconut Creams requires about 1 hour from start to finish. For 19 cents per serving, you get a hor d'oeuvre that serves 108. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 87 calories. Head to the store and pick up butter, sweetened condensed milk, confectioners' sugar, and a few other things to make it today. 1575 people were glad they tried this recipe. It is brought to you by Taste of Home. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is improvable. Similar recipes include Orange Cappuccino Creams, Coconut Chocolate Creams, and Fruity coconut creams.
Servings: 108
Preparation duration: 60 minutes
Ingredients:
1/2 cup butter, cubed
1 cup flaked coconut
1 package (2 pounds) confectioners' sugar
8 ounces German sweet chocolate, chopped
1-1/2 teaspoons orange extract
2 cups (12 ounces) semisweet chocolate
2 tablespoons shortening
1 can (14 ounces) sweetened condensed milk
Equipment:
sauce pan
bowl
baking sheet
microwave
Cooking instruction summary:
Directions In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 9 dozen. Originally published as Orange Coconut Creams in Country Woman ChristmasAnnual 2003, p25 Nutritional Facts 1 serving (1 each) equals 79 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 16 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted.
2. Place the confectioners' sugar in a large bowl.
3. Add milk mixture; beat until smooth.
4. Add the coconut and orange extract; mix well.
5. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
6. In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off.
7. Place on waxed paper; let stand until set.
Nutrition Information:
covered percent of daily need
