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Coconut Candy Ball Recipe

Ever since I was little I grew up helping my Aunt make Coconut Candy Balls. This year I did the recipe slightly different and they came out perfect! It has been a tradition to make them every year and my kids love them!

I used to just wing it with the recipe but now I stick to simple recipe that can easily be changed. One year I added a little Vanilla, but this year I didn’t. You can also add walnuts to the coconut mixture but I usually don’t.

After you use a mixer (trust me, you want to use a stand or hand mixer for these as it can hurt your wrist trying to stir the condensed milk and coconut flakes together. You will want roll the candy into small balls and then place them in the fridge to harden up before dipping them. If they are cold then once you dip them in the chocolate they are less likely to fall apart.

When melting your chocolate your going to want to do it in a double boiler. It doesn’t really matter what pots or stock pots you use.

Coconut Candy Ball Recipe
Prep time:
Total time:
Ingredients
  • 1 stick butter
  • 1 can Eagle Brand milk
  • 14 oz. flake coconut
  • 2 (1 lb.) boxes powdered sugar
  • 1 16 oz. pkg. semi-sweet chocolate
  • 2 Tablespoons coconut oil
  • 1/2 cup chopped walnuts if you want
Instructions
  1. • In a medium saucepan, melt butter, stir in milk, then remove from heat. Stir in coconut and nuts. Add sugar, mixing well. Form mixture into small balls.
  2. •Place a toothpick into the center of each ball. Put balls into refrigerator to chill for about one hour.
  3. •Melt coconut oil and chocolate in top of double boiler. Dip each ball in hot chocolate. Place on wax paper covered cookie sheet until cool. Remove toothpicks.

 

About the Author

Amanda Acuña an influential Mom Blogger created MommyMandy as an online resource to the parenting community. She has four children and they currently reside in Texas.

42 comments

    1. In all honesty I am not sure how they would come out without the wax. You can definitely try and see. I think it helps keep the balls together.

      1. Aren’t you just talking about placing the balls on “wax” paper? I even put cupcakes and cookies on wax paper. Not understanding the wax confusion. Am I missing something?

      2. But, there’s no wax in this recipe. I’m confused by the emails asking about wax in the chocolate covered coconut balls.

    2. It is called parrafin wax, its found by the canning goods or by the candy coating or almond bark. Its used to thin the chocolate a little so it will cover easier and smoother.

  1. I used to use the wax but dont anymore. I know it makes the candy have a great sheen. I questioned the use with my stomach issues.

    I just gave my daughter the cutest recipe for these balls. You dip in white chocolate instead, then use a large marshmallow dipped in chocolate. When you set the chocolate one on waxed paper, the bottom spreads out slightly. Then place this on one white covered ball as a snowman’s hat. Decorate the eyes of the snowman with icing or tinted white chocolate. arrange on a platter with a slight layer of coconut on it (as your snow). So cute and people love the blend of coconut, marshmallow, plus white AND milk chocolate! thanks for the recipe as it might be a bit different than mine!

  2. you can try using just a little bit of cooking oil instead of the wax for a good shine in the chocolate. Learned that by watching Giada on Foodnetwork. 🙂

  3. Mother received this recipe in the late 19 50’s but they were called “Martha Washington’s”. Being from Texas we used pecans. The wax holds the chocolate on and it is used in candy making. We used Gulf (brand)wax found with canning supplies.

  4. HI Amanda I’m not sure this is what I’m looking for or not but my mother used to make candy that looks very much like your coconut balls only she called them Jets. She only made them at christmas and I truly loved them. Alas mom has passed on and her recipe book has gotten misplaced. Have you ever heard of Jets.

  5. Do they stay refrigerated once they’ve cooled from being dipped in chocolate? Or are they stored at room temperature? Thanks!

  6. My mom always made these and peanut butter balls every year. I have the recipe for the peanut butter ones but I failed to get the coconut ball recipe. Now she is passed on to heaven and I really want to make this recipe. I have one question tho. Your coconut is it frozen? My mom always used frozen in whatever recipe she could. So I’m asking u cause I can’t ask her. I do like frozen coconut much better than the dry it just taste so much fresher. My mom used to use the wax as well back in the day but as time changes so did she and she started using almond bark milk chocolate. I bet it would be awesome in the white chocolate. Coconut balls covered in white and peanut butter balls covered in milk chocolate. Mom would make both and we would have to taste to find out what was inside lol… Please let me know about the frozen coconut.. Thank you in advance and I hope you have a Happy Thanksgiving, a Very Merry Christmas and a Happy Save NewYear!

      1. Instead of wax, you can use a 16 oz. bag of chocolate chips and 2 tablespoons of crisco shortening melted in double boiler or micro wave. If it cools, just reheat.

  7. Worked better for us when we put tablespoons of mixture on wax paper in fridge for about 40 minutes then they easily roll into balls then we added toothpicks put them back in fridge for additional 20 minutes

      1. I have this same recipe but using the wax. I live in Alabama and coconut oil doesn’t always harden up if we have a warm winter. So the wax recipe would be nice for those of us who live too far south for coconut oil to work.

  8. Someone asked if you use evaporated milk or condensed and you didn’t reply. It would be helpful to know exactly which one is used to make them correctly.

  9. I’ve used the basic recipe …but added in either lemon OR orange extract.
    Easier to pour the hot butter/milk mixture over the powdered sugar…then extract…then coconut.
    The choc cover..I use 2 boxes of German Chocolate chocolate boxes & 1/2 the semi-sweet chic chips.
    It sounds like a different recipe…but not really.
    Family favorite!! I actually recruited my brother to help me this yea..to roll the balls while I dip.

  10. I have an old recipe similar to this that was called Parrafin Candy. It has coconut, crushed vanilla wafers, powdered sugar, soft margarine and peanut butter. Combine well with clean dry hands. Roll into balls. Refrigerate until firm. Melt semi-sweet chocolate chips and Gulf Parrafin Wax (or solid Crisco, coconut oil, cooking oil) in a double boiler over medium heat. Don’t let water touch bottom of pan. May cause chocolate to seize. Remove a few balls from refrigerator. Insert toothpick in ball and carefully dip in chocolate. Let chocolate drip back in pan. Put on cookie sheet with wax paper. Let set up or refrigerate. Serve at room temperature. Delicious!

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