Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 lbs confectioners’ sugar
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 2 cups chopped pecans
- 24 oz high-quality semi-sweet chocolate chips or candy coating
Instructions
- In a stand mixer, beat softened butter and confectioners’ sugar until smooth.
- Mix in sweetened condensed milk and vanilla extract until well combined.
- Fold in shredded coconut and chopped pecans.
- Chill the mixture for 2-3 hours or overnight.
- Scoop 1-tablespoon portions and roll into balls. Place on parchment-lined baking sheets.
- Chill the balls for 30 minutes.
- Melt and temper the chocolate to 88-91°F.
- Dip the chilled balls in chocolate, tapping off excess.
- Place coated candies on parchment paper to set.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Dust hands with powdered sugar to prevent sticking while rolling.
- Chill the candy mixture if it becomes too soft.
- Freeze uncoated centers for up to 3 months for make-ahead prep.
- Prep Time: 3 hours (including chilling)
- Cook Time: 10 minutes (melting chocolate)
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: Southern, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 candy
- Calories: 150 kcal
- Sugar: 14g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg