Coconut Pecan Candy Balls

Over the holidays I always like to make a few sweet treats for my friends. Last year I made Salted Caramel Bark and this year I am making Coconut Pecan Candy Balls. These taste a lot like an almond joy bar but are made with pecans instead of almonds.

When I was at my parent’s house for Thanksgiving my Mom got out my Grandmother’s recipe box. I love this box because it was hand painted by her. I have one she made for me as well. This was one of the recipes in it. I love how she list’s some of the ingredients she uses. Instead of butter her recipes always say Oleo. I thought it was butter but wondered just what is Oleo?  It’s basically margarine or you can also use butter. Do you have any old recipes like these that you wonder what the person was talking about?

I made these coconut pecan candy balls to take to some friends for New Years. They are fun and festive and you can dress them up for any occasion by changing the color of the chocolate or your sugar sprinkles.

Just a note before you make this recipe. You will see paraffin wax in the recipe. Yes this is the stuff they seal jars and make candles with and no it won’t hurt you. 

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Coconut Pecan Candy Balls

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

A yummy candy ball that tastes very similar to a mounds bar but with pecans instead of almonds.

Course: Dessert

Author: Kelley @ Miss Information

Ingredient List

• 2 sticks of butter or 1/2 cup melted
• 1 can sweetened condensed milk
• 2 boxes or 7 1/2 cups confectioners sugar
• 2 cups shredded coconut
• 1 cup finely chopped pecans
• 6 cups or 3 small packages chocolate chips
• 3/4 cup paraffin wax
• colored sugar or sprinkles

Directions

1. Melt the butter.
2. Sift the confectioners sugar.
3. Mix together the sugar, coconut, and pecans.
4. Mix in the butter and sweetened condensed milk with the dry ingredients.
5. Chill the mixture for about 20 minutes
6. Roll into small balls and place on parchment lined cookie sheets.
7. Place in the freezer if you can. If not place back in the fridge.
8. Over a double boiler start melting the paraffin.
9. Once it is 1/2 melted toss in the chocolate chips and stir until melted.
10. Take your balls out of the fridge or freezer and poke in a small wood skewer.
11. Dip into the chocolate and put on to the parchment.
12. Sprinkle with colored sugar or sprinkles if you like.