Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups shredded coconut
- 1 stick butter
- 2 pounds powdered sugar
- 1 can sweetened condensed milk
- 2 cups chopped nuts
- 1½ teaspoons vanilla
- 1 large package chocolate chips
- ⅔ bar paraffin (Instead of chocolate chips and paraffin, the coconut balls can be dipped in melted chocolate almond bark; follow the package directions for melting the almond bark.)
Directions
Mix coconut, butter, powdered sugar, condensed milk, nuts and vanilla.
Roll into small balls. Chill in refrigerator for several hours or in the freezer for one hour.
Melt chocolate chips and paraffin in a double boiler (or in a clean coffee can set on canning jar rings in a pan of water).
Using a toothpick, dip the chilled coconut balls into the chocolate mixture.
Place on wax paper until set.
Category:Valentine's Day Snacks