Sunday, December 23, 2012
Orange Coconut Cremes
Yeah! The final post in my week-long blog challenge! I was able to write a blog post every day this week, and this is the last one!
Here's another quick and easy treat to put out on your Christmas platters or give to friends and family. Personally, I find the combination of orange and coconut absolutely irresistable. Add in chocolate, and you're golden.
Are these sweet? Yes. Are they incredibly sugary? Yes. Are they addictive? So much so that you will eat one or two too many and make yourself feel sick. I don't often feel inclined to try more than one item of whatever I've made, but I definitely caught myself sneaking into the fridge to snag a couple before having to give them all away. Oops!
Yield: 108 servings (I halved the recipe, no way I need over 100 of these babies!)
1 14 oz. can sweetened condensed milk
1/2 cup butter, cubed
1/4 teaspoon salt
1 package (1 kg) powdered sugar
1 cup flaked unsweetened coconut
2 teaspoons orange extract
12 oz. bittersweet chocolate, chopped
2 tablespoons shortening
In a small saucepan, combine milk, butter and salt. Warm over low heat until the butter is melted.
Place powdered sugar in the bowl of a stand mixer with the paddle attachment. Add condensed milk and butter mixture, and beat until smooth. Add coconut and orange extract, and mix well. Roll into 1 inch balls and place on baking sheets lined with waxed paper. Refridgerate until firm, about 1 hour. If the mixture is too soft to hold it's shape, add more powdered sugar or refridgerate for awhile, as the mixture will be warm from the condensed milk mixture.
In a microwave, heat chocolate for 30 seconds, remove and stir. Continue to heat chocolate on 20 second bursts, stirring in between until chocolate is completely melted. Stir in shortening and mix until fully incorporated. Dip balls into chocolate; remove by placing a fork underneath and lifting, allowing excess chocolate to drip off. Place on waxed paper and either let stand until set or refridgerate to set more quickly.
Source: slightly adapted from Taste of Home Pin It