No-Bake Chocolate Kahlúa Christmas Balls

Recipe Ingredients

1 cup	110g / 3.9oz	Semi-sweet chocolate chips
1		Evaporated milk - (5 oz)
1 1/4 cups	182g / 6.4oz	Vanilla cookie crumbs
1 1/4 cups	182g / 6.4oz	Ginger snap cookie crumbs
1/2 cup	99g / 3.5oz	Confectioners' sugar - sifted
1/2 cup	73g / 2.6oz	Finely-chopped walnuts
1/3 cup	78ml	Kahlúa liqueur
1 teaspoon	5ml	Pure vanilla extract
2 cups	186g / 6.6oz	Shredded coconut

Recipe Instructions

Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.

This recipe yields about 4 dozen.

Nutritional Analysis Per Cookie: 82 calories, 11g carbohydrates, no protein, 4g fat, 1mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-09-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected] - Yield: - 48 cookies

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