Ingredients
1 c. butter
1 c. sweetened condensed milk
2 (14 oz.) bags coconut
2 (1 lb.) boxes confectioners sugar
1/2 block paraffin
1 (12 oz.) pkg. semi-sweet chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream butter into milk. Add coconut and sugar. Freeze 2 hours. Roll into 1 inch balls; refreeze 20 minutes. Using a double boiler, melt wax and chocolate. Stick a toothpick in coconut balls and turn them in the chocolate. Let cool on waxed paper. Remove picks or leave them in. Store in refrigerator.