Preheat oven to 350 degrees F.
3/4 cup flaked coconut
3 ounces cream cheese, at room temperature.
2 tablespoons mayonnaise
1 cup cooked chicken, chopped
1 cup walnuts, chopped
2 tablespoons minced onion
1 tablespoon curry powder, to taste
1/2 teaspoon salt
Yield: 12 servings
Spread out coconut on a small baking sheet and toast in oven until light brown, 10 to 15 minutes. Let cool slightly. In a small bowl, blend together cream cheese and mayonnaise until smooth. Add chicken, walnuts, onion, curry powder, and salt. Mix well. Form chicken mixture into 1−inch balls. Roll in toasted coconut to coat. Cover and refrigerate until chilled.
3/4 cup flaked coconut
3 ounces cream cheese, at room temperature.
2 tablespoons mayonnaise
1 cup cooked chicken, chopped
1 cup walnuts, chopped
2 tablespoons minced onion
1 tablespoon curry powder, to taste
1/2 teaspoon salt
Yield: 12 servings
Spread out coconut on a small baking sheet and toast in oven until light brown, 10 to 15 minutes. Let cool slightly. In a small bowl, blend together cream cheese and mayonnaise until smooth. Add chicken, walnuts, onion, curry powder, and salt. Mix well. Form chicken mixture into 1−inch balls. Roll in toasted coconut to coat. Cover and refrigerate until chilled.
