|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 71 for coconut ball candy
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In a medium ... heat. Stir in coconut and nuts. Add ... mixture into small balls. Place a ... when tempered chocolate is not available or for convenience.
Mix all together and make into balls. Melt chocolate chips and 3/4 cake of canning wax. Dip coconut balls into chocolate and place on wax paper.
Stir pecans, coconut, sugar and ... and roll into balls. Place on ... and cool. May be stored in tightly covered containers or frozen and thawed as needed.
Mix milk, coconut, dates and ... minutes at 350 degrees. Let cool just enough to handle. Make into balls and roll in powdered sugar. Lay on wax paper to cool.
Grind coconut and pecans together. ... milk. Roll into balls. Melt 1 ... pounds, keep mixing. It will mix but it takes alot of time. Mixing with hands is best.
Chill 1-2 hours. Form into balls and place on ... chill another 1-2 hours. Then dip in almond bark. (Prepare almond bark according to directions on package.)
Mix and form into balls. Place in ... chocolate in double boiler with 3/4 block paraffin. Dip cold balls in chocolate using toothpicks. Keep in refrigerator.
Mix all ingredients ... Roll into bite-size balls. Melt chocolate ... of double boiler. Dip each ball into the chocolate and place on waxed paper to cool.
Mix and chill. ... make into small balls. Melt 12 ... and 3/4 block of paraffin in small pan. Dip balls and let stand a few minutes. They are ready to eat.
Mix with hands, ... and roll into balls, place on ... this mixture with fork and place on waxed paper. (Wax mixture may not be enough for entire recipe.)
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