This candy is so good and is always on my holiday tray. It takes some time to make but is worth it. The candy tastes like mounds candy bars. Or...You can wrap a small almond up in the ball before coating the candy and have a almond joy candy bar taste. Prep time depends on how long you chill the coconut mixture. BUT It must be chilled long enough so you can shape it into balls and able to hold it's shape. I work in small batches when I am chocolate coating the candy so it doesn't get too soft. This makes ALOT of candy!
1In a large microwave safe bowl, add the butter and microwave just until melted.
2Stir in the Cream of Coconut and vanilla. Mix well.
3Then add the confectioners’ sugar and coconut. Mix quickly with a large spoon. You may have to use your hands to get in there and mix it up good.
4Cover with plastic wrap and store in the coldest part of refrigerator for a few hours or overnight. The coconut mixture needs to be firm, and cold enough to roll into balls so they will hold their shape.
5Remove bowl of candy mixture from refrigerator and shape candy into 1-inch balls. Place coconut balls on a cookie sheets lined with wax paper. (You’ll need 2 cookie sheets) Place in freezer for 15-30 minutes or in the refrigerator for an hour to chill completely.
6Meanwhile, in a double boiler (or make shift double boiler) melt the chocolate pieces and almond bark; stir until smooth and creamy.
7. Bring out 1 cookie sheet of candy at a time to coat. Place a tooth pick in each piece of candy. Dip the candy into the chocolate, gently shaking excess chocolate off the candy.
8Place coated candy back onto the cookie sheet that is lined with the wax paper. Gently twist the tooth pick out and smooth over a bit of chocolate over the toothpick hole for a neater appearance.
9When first sheet of candy has been coated, place back into the refrigerator to harden.
10Repeat procedure with second sheet of candy .
11When candy has set, store in an airtight container and keep in refrigerator.