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Chocolate-Coconut-Almond Truffle Cookies




Source of Recipe


Created by Diana A. Morrison of Long Beach, CA


List of Ingredients




2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, melted


1 box (12 oz.) vanilla wafers, finely crushed


1 cup ground almonds


1 pkg. (7 oz. or 2 2/3 cups) flaked coconut, divided


1 cup sifted powdered sugar


3 tablespoons light corn syrup


1 cup cream of coconut



Recipe



MELT morsels in medium, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

COMBINE crushed vanilla wafers, almonds, 1 1/2 cups of the shredded coconut and powdered sugar in very large mixing bowl. Stir in corn syrup, melted morsels and cream of coconut until combined.

SHAPE into balls using about 1 tablespoon of the mixture. A small cookie scoop may be used to help shape these cookies, if desired. Roll in remaining coconut. Store in airtight container in refrigerator. Let stand at room temperature about 1 hour before serving.

Yields 6 dozen cookies