Featured Pinch Tips Video
- 1 stick
- butter, softened
- 2 c
- pecans, in pieces
- 1 can(s)
- sweetened condensed milk
- 16 oz
- angel flake coconut
- 2 lb
- 10x confectioners sugar
- 2 bag(s)
- semi- sweet chocolate chips (12 oz ea.)
- block of wax
1Note: I get wax from the canning section in the grocery store, usually they're 4 blocks of wax per box, just use one block.
2Heat chocolate chips and wax in double boiler over medium heat. Stirring occasionally.
3Mix all other ingredients until well blended.
4Lay out a bunch of parchment paper and start making balls the size of cherry cordials. Place them on the parchment paper as you go.
5Dip the balls in the chocolate. We use a tooth pick stuck in the top and swirl them in the chocolate. (Takes some practice, but easy enough)
6Once all of the balls are dipped take a spoon and cover the holes from where the tooth pick was. I just drizzle and make swirls.
7Let the coconut balls stay out over night to dry. Then put them in sealed containers or ziploc bags. Have fun!!