Coconut Truffle Balls (Diane Chasick Island Garden Club)

No-Bake Coconut Truffle Balls

shared by Diane Chasick Island Garden Club

Ingredients

14 oz shredded coconut
1 can sweetened condensed milk
1/3 cup extra shredded coconut

Instructions

Place the 14 oz shredded coconut in a medium bowl and pour the sweetened condensed milk over the coconut. Using a spatula mix everything together until all the coconut is coated in sweetened condensed milk.
Roll a tablespoon worth of the coconut mixture into balls then roll each ball in the remaining shredded coconut, placing the balls in a paper mini muffin cup.
Chill in the fridge before serving.

Diane recommends adding a teaspoon of vanilla for a yummy flavor and also suggests using mini chocolate chips for a different style. The truffle balls can be flavored in a variety of ways: melt Carmel to mix with the milk, butterscotch chips, dried fruit, etc.

Roberta’s Pineapple Cookies

shared by Roberta Crapo Island Garden Club

Ingredients:

1/2 cup shortening (Crisco or 1 stick of buter

1 cup sugar

2 eggs

1/8 tsp salt

1 1/2 tsp baking powder

1/4 tsp baking soda

2 cups white flour

1/4 tsp vanilla

1 can crushed pineapple

Instructions:

Cream shortening and sugar together
add 2 eggs and beat with the vanilla
Add dry ingredients and beat until smooth.
You may need to add some juice from the can of pineapple if batter is too stiff
Stir in crushed pineapple
Drop by teaspoonfuls on greased cookie sheet (or use parchment paper).
Bake at 375 for 11 minutes

Roberta received the recipe from her mother in law way back in 1960. She also recommends doubling the batch as they disappear quickly. The cookies were a big hit during the IGC January meeting and yes they went fast.

Desserts and Sweet Treats