{"id":2917,"date":"2023-09-08T20:40:44","date_gmt":"2023-09-08T20:40:44","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=2917"},"modified":"2023-09-08T20:40:44","modified_gmt":"2023-09-08T20:40:44","slug":"no-bake-coconut-cream-balls","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/no-bake-coconut-cream-balls\/","title":{"rendered":"No Bake Coconut Cream Balls"},"content":{"rendered":"
These no-bake coconut cream scoops are a holiday game-changer. Imagine tender cake bites, wrapped in luscious white chocolate and adorned with vibrant sprinkles. They’re a delightful addition to any festive gathering.<\/div>\n
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Pack a bunch for a picnic or BBQ, and watch them disappear in seconds.<\/div>\n
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Craving a unique treat for July 4th? Say no more! These patriotic coconut cream scoops are all you need. If cake balls are new to you, you’re in for a delightful surprise. Every mouthful combines the richness of cake with the creamy goodness of white chocolate – an absolute treat!<\/div>\n
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And the best part? Making these cake balls is a breeze. Fun fact: I got a tad overenthusiastic the other day and sprinkles found their way into my melted white chocolate. Midway, the glossy white started flaunting a subtle blue hue, thanks to the glittery sprinkle mishap.<\/div>\n
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\u00a0INGREDIENTS:<\/p>\n

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\u00b0 8 oz of cream cheese, softened<\/p>\n

\u00b0 1 tablespoon of softened butter<\/p>\n

\u00b0 4 cups of powdered sugar, (icing sugar)<\/p>\n

\u00b0 1 cup of grated coconut<\/p>\n

\u00b0 1 bag (12 oz) of melting chocolate chips<\/p>\n

* DIRECTIONS :<\/p>\n

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Your baking sheet must be lined wiith parchment paper; put aside.<\/p>\n

Then choose a medium bowl and beat together cream cheese and butter with a hand mixer until blended. Now that it\u2019s mixed, you can gradually add powdered sugar, then add coconut and make sure it\u2019s well incorporated using a mixing spoon. And please refrigerate about about 1 hour.<\/p>\n

At this point, you need to sprinkle your hands with powdered sugar and mold the coconut mixture into an egg shape.<\/p>\n

Coconut eggs should be placed on baking paper and frozen for about 1 hour.<\/p>\n

Now you had better melt the chocolate fondant according to the instructions on the package.<\/p>\n

Once cooked, dip the egg into the chocolate with a fork and turn it over to cover completely. Then, help transfer the chocolate coated egg to the parchment paper using a second fork.<\/p>\n

Remember to always refrigerate for about 5-10 minutes for the chocolate to harden.<\/p>\n

And yes, serve immediately or store in the refrigerator in an airtight container; as wanted.<\/p>\n

ENJOY !<\/p>\n

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