How To make Coconut Almond Balls
4 c (8 1/2-oz) shredded coconut
-(fresh package!) 1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate
-pieces 1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]
How To make Coconut Almond Balls's Videos
Almond Coconut Balls - Gluten Free Cookie Recipe! - CookingWithAlia - Episode 267
A very special collaboration with my friend Bouchra from Ma Fleur D'Oranger to celebrate Eid. We made very easy delicious cookies with almonds and coconut! yum! Not only tasty but also gluten free!
INGREDIENTS:
4 large eggs
1 cup (200 grams) granulated white sugar
8.8 oz (250 grams) whole raw almonds
8.8 oz (250 grams) natural unsweetened shredded coconut
1/2 tablespoon vanilla sugar or 1 teaspoon vanilla extract
1 teaspoon baking powder
Powdered sugar for rolling
WRITTEN RECIPE:
Coconut Almond Ladoo
Coconut Almond Ladoo is an easy Indian sweet that can be made for any festival. Made with 3 main ingredients - almond flour, desiccated coconut, and sweetened condensed milk, these ladoo's are quick dessert that can be prepared in just 20 minutes.
INGREDIENTS
▢1 cup Desiccated Coconut dry shredded
▢1 cup Almond Flour
▢½ can Sweetened Condensed Milk (7 oz)
▢½ teaspoon Cardamom powder (Elaichi) optional
For Rolling:
▢2 tablespoon Desiccated Coconut for rolling
▢1 teaspoon Ghee for greasing hands
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Almond & Date Coconut Balls Recipe Ramadan Special
????A very simple recipe and the ingredients ????????makes it deliciously amazing. Feel free to ask anything about the recipe.
ALMOND & DATE COCONUT BALLS
Ingredients:
•Dates (prefer Medjool Dates)(khajoor) 1 Cup
•Almonds(Badaam) ½ Cup
•Shredded Coconut ½ Cup (6 Tbsp)
•Flex Seeds (Alsi) ⅓ Cup (2 Tbsp)
•Almond Extract ½ Tsp
•White Sasame Seeds ½ Tsp
Serving: Almost 10 People
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DISCLAIMER:
All the information in this cooking channel is solemnly educational purpose only. These recipes are not intended as any advice, diagnosis and prescription. If you have any medical condition please consult your doctors before trying any new diet.
Coconut Almond Ladoo | Coconut Almond Balls | How to make badam ladoo recipe | Badam Ke Laddu| Ladoo
Coconut Almond Ladoo | Coconut Almond Balls | How to make badam ladoo recipe | Badam Ke Laddu | Almond Ladoo
Ingredients:
1/3 Cup (100 gms) Almond
1/4 Cup Ghee
1 Cup Milk
1/2 Cup Jaggery
1/4 Tsp Cardamom Powder
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5 Minute Coconut Almond Balls
Easy 5 minute dessert that tastes great. Coconut Almond Balls are made Instant without cooking are baking. Visit here for written recipe
Coconut Macaroons | Easy No Flour Cookie Recipe
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i n g r e d i e n t s :
• 2 1/2 cups unsweetened finely shredded coconut
• 2/3 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt
Bake at 320ºF/160ºC for 25 min.
g o o d t o k n o w :
• I have used 2 types of coconut flakes for this recipe. First few times I used finely shredded coconut with really small coconut flakes. This size helped them better stick to each other and absorb condensed milk better. Second type I used was larger coconut flakes, and it made the cookies harder to put together and they couldn't absorb liquids. So I strongly recommend using really fine shredded coconut as shown in the video.
• 2 1/2 cups of coconut flakes is about 250 g but I encourage you to stick to the volume measurement.
• When forming the cookies, make sure to press them good enough to create dense balls of the coconut mixture.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
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The recipe used in the video: