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Mom's Ting-a-lings
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"My mom, Esther, a 4'11" powerhouse, always found time to make holiday goodies. I remember when I was a kid, we would to the Ambrosia Chocolate store in downtown Milwaukee and buy 10 pounds of chunk chocolate, then it was on to Gimbels to look at the windows and see Santa. After that, it was back home to make Ting-a-lings! Mom passed away in 1981, but her Ting-a-lings are forever!" -- Gail Vella, community relations specialist
makes 2 pounds


1 pound high quality melting chocolate, dark or milk

1 pound flaked coconut

Aluminum foil

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Mom's Ting-a-lings
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Spread the coconut about 1/4 inch thick on a broiler pan covered in aluminum foil. Toast the cocounut in the broiler, stirring frequently, until it starts to brown. Watch carefully! Once it starts toasting, it can burn quickly. This may require 2 - 3 batches depending on the size of your broiler.
  2. Put the toasted coconut into a large bowl. Use your hands to break up the chunks into smaller pieces.
  3. Gently melt the chocolate in a microwave or double boiler, stirring until all is melted, taking care not to burn the chocolate.
  4. Mix the melted chocolate into the coconut until fully incorporated.
  5. Using two teaspoons, scoop the mixture onto the foiled pans in small mounds.
  6. Place the pans in the refrigerator until the candies get hard. Gently place them in cookie tins or small boxes to give as gifts. Remember to reward yourself for your hard work!
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