Several years ago, I sampled a Milk Chocolate Coconut at See's Candies. It was love at first bite. Ever since then I have made a mandatory stop every time I went into the mall to get one of these delicious chocolates. I love them so much ! However, there are two things I didn't like about them. 1) I had to go to the mall to get them, and 2) they are SO expensive. I think the last time I was there I paid about 75 cents for 1 chocolate. Well, I've been craving them for the past few days but this time instead of making a trip to the mall I decided to try and find a copy-cat recipe. It's been a long time since I had any See's chocolates so I can't tell you if these are exactly the same, but I can tell you that they are really, really good ! This recipe makes a ton ( about 6 dozen) so plan accordingly.
CHOCOLATE COVERED CREAM BALLS
Original Sees Candy Recipe via Cooks.com
2 boxes powdered sugar
1 c. real butter (2 sticks)
1 box or bag of angel flake coconut
2 c. nuts, chopped fine ( I left these out )
1 can Eagle Brand milk
2 tsp. vanilla
1/8 tsp. salt
Mix by hand, adding nuts and coconut last. Mix well. Place in refrigerator for 30 minutes. Remove and make into small balls size of small walnuts. Place in freezer for a few minutes (approximately 15 minutes) until firm.
Put 2 (6 ounce) packages of chocolate chips ( I used Ghiradelli Milk Chocolate Chips) and 3/4s of 1/4 pound block of paraffin wax into double boiler. Melt this and dip balls in chocolate mixture using toothpick to hold ball. With extra toothpick push ball off onto wax paper. Place in cool place. Makes 5 pounds of candy.
* Tips:
1) If you don't have any paraffin wax ( I didn't use any), you can just use chocolate chips. However, you will need to keep the chocolates refrigerated until about an hour before you are ready to serve them. Otherwise, they will only hold their color for a few hours and then the chocolate will start to lighten up and look blochy.
2) To make a pretty design on the top of the chocolates, place some melted chocolate in the bottom corner of a ziplock bag. Cut a tiny corner off the tip. Twist the bag at the top of the chocolate and, holding it in your palm, squeeze the chocolate in your desired patterns.
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