CRUNCHY APRICOT-COCONUT BALLS
My Mom gave me this no-bake cookie recipe years ago when she had them on her Christmas buffet. I can't believe how simple they are to make.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine coconut, apricots and pecans. Add condensed milk; mix well (mixture will be sticky)., Shape into 1-1/4-in. balls and roll in confectioners' sugar. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT TRUFFLES
These rich little apricots balls are more-ish. I challenge you to eat just one. They're very nice in summer when frozen as well. (The serving size is a guess as I haven't made this in several years and it also depends on how big you make the balls. I'll ammend this next time I make them)
Provided by busyozmum
Categories Candy
Time 30m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Mince apricots in blender.
- Combine with 1 1/2 cups of coconut and all other ingredients (reserving 1/2 cup coconut for rolling) and blend well.
- Take a teaspoonful of mixture and roll into balls.
- Toss in extra coconut.
- Store in fridge.
Nutrition Facts : Calories 188.4, Fat 3.4, SaturatedFat 2.5, Cholesterol 6.7, Sodium 44.4, Carbohydrate 39.5, Fiber 2, Sugar 36.8, Protein 2.6
COCONUT TRUFFLES
This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.
Provided by Food Network
Time 45m
Yield 16 truffles
Number Of Ingredients 7
Steps:
- Line a baking sheet with wax paper or parchment.
- Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
- Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
- Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
- Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
- Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.
WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES
Deliciously sweet fruity truffles! The apricot and coconut complement each other perfectly and they look divine.
Provided by Brittney_B
Categories Candy
Time 1h5m
Yield 25 truffles
Number Of Ingredients 5
Steps:
- Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
- Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
- Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
- Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
- Repeat with remaining balls and chocolate mixture.
- Refrigerate for 15 minutes or until chocolate has set.
Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.6, Sodium 13.2, Carbohydrate 8.1, Fiber 0.3, Sugar 7.8, Protein 0.7
COCONUT TRUFFLES
All you need are chocolate chips, condensed milk, coconut extract and shredded coconut to make these tasty, no-bake holiday treats.
Provided by By Deborah Harroun
Categories Dessert
Time 1h40m
Yield 32
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat chocolate chips and condensed milk over low heat just until condensed milk starts to bubble at edges, about 7 minutes. Remove from heat, and stir until mixture is smooth. Stir in coconut extract. Pour into bowl. Cover and refrigerate about 1 hour or until set.
- Place coconut in small bowl. Shape 1 tablespoon chilled truffle mixture into a ball. Immediately roll in coconut to coat, then transfer to a plate or cookie sheet. Continue with remaining mixture, washing hands if chocolate starts to stick to hands.
- If desired, place in paper candy cups. Cover and refrigerate; serve at room temperature.
Nutrition Facts : ServingSize 1 Serving
COCONUT TRUFFLES
With the addition of coconut oil and a topping of sweetened shredded coconut, our Classic Truffles are transformed into a tropical-flavored treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Spread shredded coconut ona rimmed baking sheet, and transfer tooven. Heat until coconut is dry but without any color, about 15 minutes, stirringoccasionally. Cool completely; chop veryfinely, and set aside in a small bowl.
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir in 4 teaspoons coconut oil.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in bowl of reserved coconut. With yourclean hand, cover truffle with the coconut. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
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