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Crisp Coconut Balls

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Ingredients
  Sugar crisp/Post sugar krinkles 4 Cup (64 tbs) (Post Brand)
  Sugar 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Light cream 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Butter/Margarine 1 Tablespoon
  Coconut 1 Cup (16 tbs) (Bakers)
Directions

Place cereal in shallow pan and heat in moderate oven (350°F.) for 10 minutes, or until lightly toasted.
Set aside.
Combine the sugar, molasses, syrup, cream, salt, and butter in saucepan.
Place over low heat, stirring until sugar is dissolved and mixture boils.
Continue boiling, stirring occasionally, until a small amount of the mixture forms a firm ball in cold water (or to a temperature of 246°F.).
Remove from heat.
Add toasted cereal and coconut and mix quickly.
Roll into 1 1/2-inch balls or small finger shapes, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Dish: 
Cookie
Servings: 
3

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