Chocolate Coated Macaroon 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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