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
- Mix first four ingredients together & shape into balls about one inch in diameter.
- If too soft to roll, add a little more coconut. I am not sure if placing these in the fridge would help.
- I usually added a little more coconut which solved the rolling problem.
- Place on a wax paper lined cookie sheet.
- 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.
- Do not boil. Add choc.
- Chips & shortening to top boiler. Stir together until melted.
- Turn off heat & dip each ball in melted choc. using a fork & place on wax paper lined cookie sheet.
- If choc. start's to harden, turn heat back on.
- Let balls cool. These freeze well. Store in covered container in fridge.
- 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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