Name: Kentucky Bourbon Balls
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups sweetened coconut; 1 can Sweetned Condensed Milk, such as Eagle Brand; 2 sticks butter, room temperature; 2 cups finely chopped pecans; 2 teaspoons pure vanilla extract; 3 tablespoons bourbon, good quality, such as Woodford Reserve; 1 thirty-two ounce bag powdered sugar; 3 bags chocolate chips, 10 ounces each, semi-sweet or bittersweet, good quality, such as Ghirardelli; Pecan halves for the tops, optional

Description

These creamy Bourbon balls are the perfect combination of flavors. The balls are sweet and delicious and the small amount of bourbon greatly compliments the sweetness. Then, I suggest using semi-sweet or bittersweet chocolate for dipping. A great contrast to the sweetness! These are so good and addicting, but don’t worry they make a lot.

Ingredients

Units Scale

2 cups sweetened coconut
1 can Sweetned Condensed Milk, such as Eagle Brand
2 sticks butter, room temperature
2 cups finely chopped pecans
2 teaspoons pure vanilla extract
3 tablespoons bourbon, good quality, such as Woodford Reserve
1 thirty-two ounce bag powdered sugar
3 bags chocolate chips, 10 ounces each, semi-sweet or bittersweet, good quality, such as Ghirardelli
Pecan halves for the tops, optional

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Instructions

Add the coconut to a blender or food processor and pulse a couple times, until coconut is broken down into small pieces. Transfer to a large bowl.
Add the sweetened condensed milk, butter, and pecans and mix with a wooden spoon until combined. Add the vanilla, bourbon, and about 1/2 of the bag of sugar. Mix until well combined. Continue adding sugar, about 1 cup at a time and mixing well after each addition, until all sugar is added.
Chill mixture for at least 30 minutes. Roll into small balls and refrigerate for an additional 30 minutes.
Add 1 bag of the chocolate chips to a small bowl and melt in 30 second intervals in a microwave until the chocolate is melted. It takes 2 thirty second intervals in my microwave.
Remove about one dozen balls from the refrigerator at a time.
Using a fork or dipping tool, dip balls one at time, allowing the excess chocolate to run off of the ball. Transfer each ball to a wax or parchment paper lined cookie sheet. Place a pecan half on top of each ball. Allow the chocolate to become firm and set before transferring balls to an air tight container.

Notes

Prep time does not including 1 hour of chilling time.
The yield in this recipe, depends on the size of the balls. I made 80 smaller balls and used almost 3 bags of chocolate chips.
The amount of chocolate used, depends on how long you allow the chocolate to drip off the ball and back into the bowl.
Feel free to cut this recipe in half if you don’t want to make a large batch.