homemade candy rolled in toasted coconut?

Question

I am looking for a specific homemade candy rolled into balls and rolled in toasted coconut? I think it had peanut butter in it too. Possibly honey also I know this isn't alot of information but if anyone has a recipe that sounds even simular to this please respond. thank you in advance

Answer 1

Peanut Butter and Chocolate Truffles
Makes about 3 dozen truffles

1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts or toasted coconut

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator.

Grand Marnier Truffles
Makes about 30 truffles

4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract

Note: Pregant or nursing women, young children or any with an immune deficieny should not eat foods made with raw eggs.

Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquer and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Chocolate-Peanut Butter Truffles

1 cup heavy cream (preferably not ultra-pasteurized)
3/4 cup smooth peanut butter (commercially prepared)
24 ounces semi-sweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
'Goobers' for truffle center, optional
1/2 cup Dutch-processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional) or use toasted coconut

Food processor to grind nuts, if using (If unavailable, place nuts in a heavy plastic bag and run a rolling pin or wine bottle over them to crush evenly.)

To prepare chocolate-peanut butter mixture and chill: Heat cream with peanut butter in a 1-quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly.
Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a medium-mesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).

To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1-inch paper candy cups (yield will depend on the size of your scoop used to shape truffle).

To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball.

Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

hope these help. enjoy.

Answer 2

1

Answer 3

Sounds like a "Zagnut" bar by Hershey.

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