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Coconut Creme Chocolates

I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2-1/2 dozen

Ingredients

  • 1 jar (7 ounces) marshmallow creme
  • 2-2/3 cups sweetened shredded coconut, toasted
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 milk chocolate candy bar (5 ounces), chopped
  • 1-1/2 teaspoons shortening

Directions

  • In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour.
  • Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours.
  • In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts
1 piece: 91 calories, 5g fat (3g saturated fat), 1mg cholesterol, 36mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 1g protein.
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