Dec 15, 2013

Laura Secord Balls!

  • 5 c unsweetened Coconut (fine)
  • 1 can condensed milk
  • 2 c Icing sugar
  • 1/2 c melted butter. (real butter)
  • 2 tbsp. Shortening
  • 1 pkg. Choc. Chips
  1. Mix first four ingredients together & shape into balls about one inch in diameter. 
  2. If too soft to roll, add a little more coconut. I am not sure if placing these in the fridge would help. 
  3. I usually added a little more coconut which solved the rolling problem. 
  4. Place on a wax paper lined cookie sheet. 
  5. Using a small double boiler with a little water in bottom boiler (ensure water is not touching the bottom of the top saucepan), bring water to a simmer over low heat. 
  6. Do not boil. Add choc. 
  7. Chips & shortening to top boiler. Stir together until melted. 
  8. Turn off heat & dip each ball in melted choc. using a fork & place on wax paper lined cookie sheet. 
  9. If choc. start's to harden, turn heat back on. 
  10. Let balls cool. These freeze well. Store in covered container in fridge.
  11. NOTE:  I would not add 2 tbsp. shortening all at once. When starting the melting process, add a little marg. (I use crisco) bit by bit until you get the desired consistency for dipping. I find shortening is better than parawax. It do not have that waxey look/taste.

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