Name: Chocolate Covered Coconut Snowballs
Prep time: 30 s
Cook time: 15 s
Total time: 225 s
Yield: 50
Ingredients: 1 1/2 cups unsweetened finely shredded coconut; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 1 tablespoon unsalted butter; 1 teaspoon grated orange peel; 1 teaspoon vanilla extract; 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1 tablespoon vegetable oil; 1/4 teaspoon ground cinnamon

Ingredients

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1 1/2 cups unsweetened finely shredded coconut
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1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
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1 tablespoon unsalted butter
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1 teaspoon grated orange peel
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1 teaspoon vanilla extract
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1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
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1 tablespoon vegetable oil
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1/4 teaspoon ground cinnamon

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Make It

Step 1

Combine coconut, sweetened condensed milk, butter and orange peel in a medium saucepan; cook over medium-low heat, stirring constantly, for 8 to 10 minutes. Mixture will pull away from side of saucepan. Remove from heat and stir in vanilla extract.

Step 2

Pour mixture into a medium bowl. Allow to cool at room temperature for about 15 minutes or until cool to the touch.

Step 3

Line a large baking sheet with wax paper. Place a rounded teaspoonful of coconut mixture into your hand and roll into a ball; place on prepared baking sheet. Repeat with remaining mixture. Refrigerate for 1 hour.

Step 4

Place morsels in a medium glass bowl set over a saucepan of hot water over medium heat (or in a double boiler). Stir occasionally until chocolate is melted and smooth. Remove from heat and stir in oil and cinnamon. Use a wooden pick to pierce each coconut ball. Dip ball into the melted chocolate; shake off excess. Place back on baking sheet; refrigerate for 2 hours or until set. Sprinkle with additional finely shredded coconut, if desired.