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Chocolate Coated Macaroon Balls


54 balls


2 1/2 cups confectioners’ sugar
2 1/2 cups flaked coconut
3 tablespoons milk
1 cup chocolate chips
1/4 cup corn syrup
2 tablespoons shortening


In large bowl, combine the confectioners’ (powdered) sugar and coconut. Gradually stir in milk. Knead mixture on a confectioners’ sugar-dusted surface for 1-2 minutes or until smooth. Roll mixture into 3/4" balls. Refrigerate balls while preparing coating.

In small saucepan over low heat, melt chocolate, corn syrup and shortening, stirring constantly. Remove from heat. Set saucepan in a pan of warm water to maintain dipping consistency.

Insert toothpick in ball then dip in melted chocolate. Place balls on waxed paper-lined cookie sheet or insert toothpicks in piece of styrofoam.

Refrigerate balls 15 minutes or until chocolate is set. Place in candy cup papers.


Store in refrigerator.

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