Ingredients
4 cups sweetened shredded coconut, coarsely chopped3-3/4 cups confectioners’ sugar2/3 cup sweetened condensed milk1/4 cup butter, softened1-1/2 cups vanilla or white chips2 packages (11-1/2 ounces each) milk chocolate chips1 package (10 ounces) large marshmallowsBlack, orange and red decorator icingGreen leaf-shaped decorator candies
Preparation
In a large bowl, combine the coconut, confectioners’ sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm.
In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.
In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.
Level the top of coated coconut balls. Attach marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats. Store in an airtight container.
