It’s the holidays and that means it’s time for sweets, lots and lots of them. And we have just the treat for you, is it a cookie or a candy? Either way, it’s easy to make and a joy to eat. Alicia Ross has our Kitchen Scoop.
1 stick butter (no substitutes)
2 cups powdered sugar
3 cups coconut
1 tablespoons milk
2 ounces (2 squares) semisweet baking chocolate or
half of a 6-ounce package semisweet chocolate chips, melted
1. Melt butter in a large bowl in the microwave or in a large saucepan over medium heat. Remove from heat. Stir in powered sugar, coconut and milk. Mix well. Form into balls, using a rounded teaspoon or melon “baller.” If mixture is too dry to form balls, add additional milk a tablespoon at a time. It shouldn’t take much.
2. Place balls on a cookie sheet lined with wax paper or parchment paper. With the tip of a spoon or your finger, lightly make an indentation in the top of each ball. Fill dent with melted chocolate. Refrigerate until firm. Store in a covered container in refrigerator.