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Crispy Orange Coconut Balls




Source of Recipe


Published: October 1, 2003 in the nytimes, adapted from "Semi-Homemade Desserts" by Sandra Lee (Miramax Books)


List of Ingredients




1 ^ 16-ounce container dark chocolate fudge or milk chocolate frosting, preferably Duncan Hines Creamy Home-Style
2 3/8 cups confectioners' sugar, sifted
2 teaspoons pure orange extract, preferably McCormick
1 1/2 cups chocolatey sweetened rice cereal, preferably Kellogg's Cocoa Rice Krispies
2 cups sweetened flaked coconut, toasted, preferably Baker's.


Recipe



1. Line cookie sheet with wax paper. Beat frosting and sifted confectioners' sugar in large bowl until well-blended. Beat in orange extract. Stir in rice cereal.
2. Using tablespoon or 1-ounce cookie scoop, shape mixture into balls and place on cookie sheet. Cover and refrigerate for 20 minutes, or until slightly firm. Roll balls in coconut to coat. Cover and refrigerate until ready to serve.
Yield: About 2 dozen.