Thursday, December 15, 2011

Toasted Coconut-Golden Oreo Cookie Balls

I saw this on the Kraft Foods site and, as always, had my interest piqued by the word COCONUT!  I made this last week and they are yummy.  I would like to try them again with everything the same, except use regular Oreo cookies instead of the golden ones.  I think the chocolate - coconut combination would be good! (Note: I just made them with the chocolate oreos and LOVED them!  They are less sweet and are very delicious - I liked them better this way) These were very fun to make and turned out so pretty!

I found the cute snow-flake papers at Walmart

Toasted Coconut-Golden Oreo Cookie Balls
Adapted from Kraft Foods

1 pkg (8 oz) Cream Cheese, softened
32 Golden Oreo Cookies, finely crushed (about 3 cups) A food processor works great
1 1/2  c coconut, toasted, divided
1 bag of good quality white chocolate chips, melted

Mix cream cheese, cookie crumbs and 1 cup of the coconut until well blended.
Shape into 42 (1-inch) balls.  (I used a 1 TBSP measuring spoon and it came out to be the perfect sized balls, but I only got 26 balls instead of 42)
Dip in melted chocolate.  Place balls in a single layer in a shallow waxed paper-lined pan.  Sprinkle with remaining coconut before the chocolate sets up.
Refrigerate 1 hour or until firm.

To easily coat balls with the melted chocolate, add balls, in batches to bowl of melted chocolate.  Use 2 forks to roll balls in chocolate until evenly coated.  Remove balls with forks, letting excess chocolate drip back into bowl.

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