Chocolate Covered Coconut Snowball Cover and chill for an hour. These cookies only take about five minutes to make and taste just like candy when covered in melted chocolate. They're lovely to make for family gatherings or to fill in tins.

Ingredients of Chocolate Covered Coconut Snowball

  1. You need of coconut balls.
  2. You need of water.
  3. You need of sugar.
  4. You need of dry coconut.
  5. It's of chocolate mousse.
  6. You need of dark chocolate.
  7. It's of whipping cream.
  8. It's of unsalted butter.
  9. Prepare of chocolate cover.
  10. It's of dark chocolate.

Chocolate Covered Coconut Snowball instructions

  1. Mix the water and the sugar and bring to boil. The syrup will be done when, after cooling your fingers with icecold water, the syrup forms soft threads that break easily..
  2. Stir the syrup until it's white and then mix it with the coconut. Let it cool down..
  3. Melt the butter and add the chocolate until it melts completely..
  4. Whip the cream until it's done and quicly stir in the melted chocolate. Use a pastry bag bit a small end to make small dots. Put them in the freezer until they hard so they don't melt in your hands..
  5. Once hard start making balls with thr coconut, placing a dot in the middle. Put the balls for 45min. in the freezer..
  6. Melt the chocolate at bain-marie (a.k.a water bath) and bath the frozen coconut balls, put them on a baking sheet and let the chocolate harden..
  7. Must be kept in the fridge because it contains dietary products..
  8. You can mix orange zest or lemon zest in them to give them an extra-punch ;).

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them Using foil, lift coconut mixture out of pan. Taking a few pieces at a time, roll each into a ball; keep remaining pieces. White coconut sweet's isolated on white background. Sweet mallow snowballs with chocolate coating and coconut.

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