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How to Make Almond Coconut Christmas Balls
- Toast the slivered almonds in a dry skillet over medium heat for 5-7 minutes, or until lightly browned and fragrant. Let cool completely.
- In a medium bowl, combine the toasted almonds, shredded coconut, and powdered sugar.
- Add the milk (or cream) and vanilla extract. Mix well until a dough forms.
- Roll the mixture into 1-inch balls.
- Place the balls on a baking sheet lined with parchment paper.
- If using, melt the chocolate chips in a double boiler or microwave. Drizzle the melted chocolate over the coconut balls.
- Refrigerate the Christmas balls for at least 30 minutes to allow them to firm up.
- Serve and enjoy! Store in an airtight container at room temperature for up to a week or in the refrigerator for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
371g
Fat
198g
Carbs
35g
