You don’t have to coat the balls in toasted coconut; I think they would be equally delicious rolled in toasted chopped nuts. I do think it’s important to give them some sort of textured coating, however, to contrast with the smooth, soft filling. This recipe yields about 30 1-inch balls.
- 1 bag (12 ounces) white chocolate chips
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup orange marmalade
- zest of one large orange
- 1 tsp orange extract or ½ tsp orange oil
- 1.5 cups dry milk powder
- 1.5 cups powdered sugar
- 1.5 cups toasted coconut
1. Place the white chocolate chips in a large microwave-safe bowl and microwave until melted, stirring after every 35 seconds to prevent overheating. Once melted, stir until no lumps remain, and set aside to cool slightly while you prepare the rest of the recipe.
2. Place the softened cream cheese and the marmalade in the bowl of a large stand mixer fitted with the paddle attachment, and beat on medium until smooth and free of lumps.
3. Stop the mixer and add the orange zest and orange extract and briefly mix on low to incorporate. Stop the mixer again and add the dry milk and the powdered sugar. Mix on low until incorporated, then turn the mixer to medium and beat for 2 minutes, scraping the bowl once or twice during the beating. Do not worry if your mixture has lumps at this point. They won't be noticeable in the finished product.
4. Stop the mixer, scrape in the melted white chocolate, and beat the candy again on medium speed until well-incorporated.
5. Press cling wrap against the top of the candy, and place it in the refrigerator to chill and set up, for about 2 hours.
6. Prepare to finish your candies by placing the toasted coconut in a shallow bowl or pie plate. Once the candy is firm enough to scoop, use a small candy scoop or a teaspoon to form a small ball of candy, and roll it between your palms to make it round. Roll the orange cream cheese ball in the toasted coconut to cover it completely. Repeat with remaining candy and toasted coconut.
7. Store Orange Cream Cheese Balls in an airtight container in the refrigerator for up to a week. The coconut will get softer during this time, so if you know you’re going to be making them in advance, I recommend not rolling them in coconut until the day you will be serving them. Allow Orange Cream Cheese Balls to sit at room temperature for 15-20 minutes before serving for best taste and texture.