Smooth, creamy and completely decadent, these Orange Coconut Creams are just a little bit of Christmas candy heaven. So simple to make and crazy delicious!
I’ve had this recipe bookmarked for probably two years now, but my list keeps growing and bookmarked recipes keep getting forgotten or bumped further down the list. Thankfully while I was searching through recipes and deciding what to include in this year’s 12 Days of Sugar, I came across these Orange Coconut Creams and immediately added them to my list, after all, two years is a long time to sit around and wait. These yummy little things definitely deserve some time in the spotlight.
Now anything made with sweetened condensed milk is already going to be amazing (oh how I love that stuff!), but then when you throw in some melted butter and powdered sugar. . .do you get what I’m saying?
These are really pretty easy to make. If you’re not an expert dipper, don’t even worry about it, it’s actually really simple.
These are are another great gift to take to your neighbors!Print
The recipe originally called for 1 1/2 teaspoons of orange extract. I didn’t think it was nearly enough, I couldn’t even taste the orange. I ended up putting in about 5 teaspoons to get just the hint of orange I was looking for. Adjust the amount according to your taste buds. Some extracts may be stronger than others. I used Penzeys Orange Extract.
I had planned on switching out the semisweet and German chocolate for milk chocolate, but after tasting the cream center mixture, it was pretty sweet so I stuck with the dark chocolate. you certainly could swap out the chocolate bar and use all chocolate chips and use a mixture of milk and semisweet if you’d like.
- 1 can ((14 ounces) sweetened condensed milk)
- 1/2 cup butter (, cubed)
- 1 package ((2 pounds) confectioners’ sugar)
- 1 cup flaked coconut
- 2 – 5 teaspoons orange extract ((depending on how strong you want the orange flavor))
- 2 cups (12 ounces) semisweet chocolate
- 8 ounces German sweet chocolate (, chopped)
- In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners’ sugar in a large bowl. Add milk mixture; beat on medium speed until smooth. Add the coconut and orange extract, mix well. Cover with plastic wrap and put mixture in fridge for an hour.
- Once chilled, roll into small balls (about one inch) and place on waxed paper-lined baking sheets. Put back in fridge for 30 minutes.
- In a microwave, melt the chips and chocolate in a small bowl for one minute on 100% power. Stir and continue cooking in 30 second increments at 50% power, until smooth.
- Using a fork, dip the chilled balls one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to let the excess drip off, scrape the bottom of the fork on the edge of the bowl and gently place the dipped balls on parchment-lined baking sheets using a butter knife or toothpick to gently slide the ball off the fork if needed. Put in fridge for about 30 minutes to set. Store in an air tight container in a cool, dry place. (I like to keep them in my cold storage room).
Recipe Source: Adapted slightly from Taste of Home