These candies have a wonderful milky coconut-and-almond taste. I copy-catted the recipe so that I could make them at home. You can also store them in resealable plastic bags in the freezer.

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Recipe Summary

prep:
15 mins
additional:
20 mins
total:
35 mins
Servings:
50
Yield:
50 servings
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.

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  • Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes.

  • Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.

Nutrition Facts

158 calories; protein 1.7g 3% DV; carbohydrates 12.4g 4% DV; fat 11.9g 18% DV; cholesterol 3.5mg 1% DV; sodium 79.8mg 3% DV. Full Nutrition