I doubled this recipe because I wanted to use a whole can of the sweetened condensed milk. Trying to measure out 7 ounces sounded like a sticky mess. Here’s how I’ll do this recipe the next time. First, mix the coconut, powdered sugar, vanilla and salt together. Then pour in the milk, but don’t just dump the whole can in, pour in about 3/4 of it – mix it in and see how juicy the mix is. It should be the consistency of the middle of an almond joy. When I used the full amount called for, my innards were too gooey. I know, how is that possible right? Goo is generally a good thing. This was just too much…you can see what I mean in the photo. And, it being that moist made them pretty hard to dip. I had a lot of them that turned out pretty deformed looking – which I then had to put out of their misery by eating. I know they felt badly sitting next to the “pretty” ones…eating them was the least I could do.
If you have easy access to the unsweetened kind of coconut, I’d be interested to hear how it goes making it with that. I’m going to stick to the sweetened kind, but pull back on the sweetened milk to offset the extra goo factor. Also, I would highly recommend putting your formed coconut balls back into the freezer before dipping them. The colder they are, the easier they are to dip. I let my second batch chill out for a while and the whole dipping process went much more smoothly. Also, I always add about a teaspoon of shortening to my chocolate when dipping as it makes it a bit thinner and easier to dip with.
This looks so yummy! I have been craving something chocolate-y with coconut, and this should be perfect 🙂
Mine and my mothers favorite candy is the almond joy. We’ve made and almond joy cake. Going to have to make this recipes. Sounds very yummy Thank you