COCONUT LIME CREAMS

 

Contributed by Mary Jo Tansy

• 3 cups powdered sugar, sifted
• 1-1/2 c sweetened shredded coconut
• 1/4 cup butter, softened
• 1 tbsp lime juice
• 2 tsp lime zest
• 2 t coconut extract
• 1/8 tsp salt
• 3/4 cup marshmallow cream
• Chocolate for dipping

Make dipping centers:
Combine 2 cups of powdered sugar and the remainder of the ingredients except for the dipping chocolate, in a large mixing bowl. Mix on medium speed until smooth and evenly incorporated.

Slowly add the rest of the powdered sugar in batches, stopping often to scrape down the sides of the bowl. Mix until well blended. If the mixture is too stiff, add a bit more lime juice. If it is too sticky, add a bit more powdered sugar.

Roll into balls ½" in diameter, and place on a cookie sheet lined with parchment or waxed paper, using powdered sugar to keep the mixture from sticking to your fingers.

Chill for at least 30 minutes in the refrigerator before dipping.

Melt the dipping chocolate in a double boiler. (I use a saucepan placed on a slow cooker base.)

Use a fork to dip the cream centers in the melted chocolate one by one, and return to the baking sheet. After all centers are dipped, return the sheet to the refrigerator to set the candies before serving, if serving is imminent. Otherwise, they can be left on a table or counter to harden.

Candies can be topped with a sliver of lime zest if desired.