Chocolate Coconut Balls
Total Time: 1 hr 15 min
Prep: 10 min
Inactive: 1 hr 0 min
Cook: 5 min
Yield: 30 pieces
Level: Easy
Ingredients
1 cup toasted chopped Macadamia nuts
1/2 cup sweetened condensed milk
1 1/2 teaspoons almond extract
One 7-ounce bag sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening
Directions
In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.
Peanut Butter Brownie Cookies
Total Time: 10 min
Cook: 10 min
Yield: 24 Cookies
Level: Easy
Ingredients
1 (19.5 oz.) pkg. Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/4 cup butter, melted
4 oz. cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting
Directions
HEAT oven to 350 degrees F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (above 3500 ft.):
FLATTEN cookies slightly before baking. Bake at 350 degrees F for 11 to 15 minutes.
