Deep Chocolate Coconut Balls Recipe
Ingredients
| Vegetable shortening | 1/2 Cup (16 tbs) | |
| Baking Unsweetened Chocolate | 3 Ounce | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| 1/2 cup granulated fructose | ||
| Eggs | 4 standard | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Flaked unsweetened coconut | 1/3 Cup (16 tbs) | |
Directions
Melt shortening and baking chocolate, either in the top of a double boiler or in a microwavable cup.
Pour into a mixing bowl.
Beat in sugar replacement and fructose. (Mixture will look curdled.) Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir in flour, baking soda, and salt.
Fold in coconut.
Cover and chill at least 2 hours.
Shape dough into balls.
Place balls on lightly greased cookie sheets.
Bake at 350°F (175°C) for 8 to 9 minutes.
Move to cooling racks.
Pour into a mixing bowl.
Beat in sugar replacement and fructose. (Mixture will look curdled.) Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir in flour, baking soda, and salt.
Fold in coconut.
Cover and chill at least 2 hours.
Shape dough into balls.
Place balls on lightly greased cookie sheets.
Bake at 350°F (175°C) for 8 to 9 minutes.
Move to cooling racks.
Chef
