Crispy Orange Coconut Balls

Name: Crispy Orange Coconut Balls
Total time: 1 h 5 min
Yield: About 2 dozen
Cuisine: american
Ingredients: 1 16-ounce container dark chocolate fudge or milk chocolate frosting, preferably Duncan Hines Creamy Home-Style; 2 3/4 cups confectioners’ sugar, sifted; 2 teaspoons pure orange extract, preferably McCormick; 1 1/2 cups chocolatey sweetened rice cereal, preferably Kellogg’s Cocoa Rice Krispies; 2 cups sweetened flaked coconut, toasted, preferably Baker’s

Recipe from Sandra Lee

Adapted by Amanda Hesser

Updated April 10, 2020

Total Time: 45 minutes plus 20 minutes’ chilling
Rating: 4(8)
Comments: Read comments

In the world of Sandra Lee, a cookbook author and self-proclaimed “lifestylist,” life is hectic and people are busy, so she cooks semi-homemade food. “The Semi-Homemade cooking approach is easily done by combining several prepackaged foods, a few fresh ingredients, and a ‘pinch of this with a hint of that’ to make new, easy, gourmet-tasting, inexpensive meals in minutes,” she said. The Duncan Hines Creamy Home-Style chocolate icings that Ms. Lee calls for in her Crispy Orange Coconut Balls (truffles, really) do not allow you to have control over the quality of the chocolate — the main flavor of the dessert. If you would like more control of that flavor, try this riff, developed by Amanda Hesser. —Amanda Hesser

Featured in: TEST KITCHEN; Homemade Or Semi? A Bake-Off

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Ingredients

Yield:About 2 dozen

116-ounce container dark chocolate fudge or milk chocolate frosting, preferably Duncan Hines Creamy Home-Style
2¾cups confectioners’ sugar, sifted
2teaspoons pure orange extract, preferably McCormick
1½cups chocolatey sweetened rice cereal, preferably Kellogg’s Cocoa Rice Krispies
2cups sweetened flaked coconut, toasted, preferably Baker’s

Ingredient Substitution Guide

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Preparation

Step 1
Line cookie sheet with wax paper. Beat frosting and sifted confectioners’ sugar in large bowl until well-blended. Beat in orange extract. Stir in rice cereal.
Step 2
Using tablespoon or 1-ounce cookie scoop, shape mixture into balls and place on cookie sheet. Cover and refrigerate for 20 minutes, or until slightly firm. Roll balls in coconut to coat. Cover and refrigerate until ready to serve.

Ratings

4 out of 5

8 user ratings

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Comments

Anne5 years ago

OMG, so many sugary ingredients. Seems to me you could get a better result (with plenty of sweetness) by using half the powdered sugar and regular Rice Krispies.

Anne5 years ago

OMG, so many sugary ingredients. Seems to me you could get a better result (with plenty of sweetness) by using half the powdered sugar and regular Rice Krispies.

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