Yield
Makes 3 1/2 dozen
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

How to Make It

Step 1

Melt 1/3 cup butter in a medium saucepan over low heat. Remove from heat, and stir in 3 tablespoons water and vanilla.

Step 2

Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth. Stir in coconut.

Step 3

Shape into 1-inch balls, and place on ungreased baking sheets. Chill 20 minutes.

Step 4

Place chocolate morsels in a small zip-top freezer bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in one corner of bag, and drizzle chocolate over coconut balls. Store in refrigerator.

Ratings & Reviews